Ver publicación 

Mostrar el registro sencillo de la publicación

Characterization and in vitro bioaccessability of optimized chia oil-Capsul-sodium alginate microparticles obtained by 3 nozzle spray-drying

dc.contributor.authorAlvarez, Rudy
dc.contributor.authorRobert, Paz
dc.contributor.authorQuintriqueo, Alejandra
dc.contributor.authorOyarzún-Ampuero, Felipe
dc.contributor.authorMackie, Alan
dc.contributor.authorTorcello-Gómez, Amelia
dc.date.accessioned2024-10-17T15:34:31Z
dc.date.available2024-10-17T15:34:31Z
dc.date.issued2024
dc.identifier.urihttp://repositorio.ucm.cl/handle/ucm/5731
dc.description.abstractThe influence sodium alginate (SA) as an outer layer agent on bioaccessibility and matrix food release of purified chia oil (PCO) microencapsulated was investigated. PCO microparticles with Capsul were elaborated and optimized by response surface methodology (RSM), and then as an encapsulating agent and SA as an outer layer (PCO-Capsul/SA) were designed by mini spray-drying with 2 fluid nozzle (2-N) and 3 fluid nozzle (3-N). The optimal conditions obtained for PCO-Capsul system were: dryer inlet temperature of 114 °C and PCO:Capsul relation of 1:5.42. After the addition of SA out layer, PCO-Capsul/SA microparticles were subjected to in vitro static gastrointestinal digestion. PCO-Capsul/SA occurred mainly in the intestinal phase, showing the suitability of SA as an intestine-site release polymer. However, when PCO-Capsul/SA was incorporated into a yoghurt (Y), microparticles showed a significantly lower PCO matrix food release and bioaccessibility after in vitro digestion than PCO-Capsul-Y microparticles, due to their interaction between SA and Y. SA spray-dried by 3-N showed great potential for vehiculation of omega-3 rich oils in the future incorporation and develop of functional foods.es_CL
dc.language.isoenes_CL
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Chile*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/*
dc.sourceFood and Bioproducts Processing, 148, 240-246es_CL
dc.subjectChia oiles_CL
dc.subjectSodium alginatees_CL
dc.subjectSpray dryinges_CL
dc.subjectDigestiones_CL
dc.subjectINFOGEST protocoles_CL
dc.subjectBioaccessibilityes_CL
dc.subjectMatrix foodes_CL
dc.titleCharacterization and in vitro bioaccessability of optimized chia oil-Capsul-sodium alginate microparticles obtained by 3 nozzle spray-dryinges_CL
dc.typeArticlees_CL
dc.ucm.facultadFacultad de Ciencias de la Saludes_CL
dc.ucm.indexacionScopuses_CL
dc.ucm.indexacionIsies_CL
dc.ucm.urisciencedirect.ucm.elogim.com/science/article/pii/S0960308524001895?via%3Dihubes_CL
dc.ucm.doidoi.org/10.1016/j.fbp.2024.09.012es_CL


Ficheros en la publicación

FicherosTamañoFormatoVer

No hay ficheros asociados a esta publicación.

Esta publicación aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo de la publicación

Atribución-NoComercial-SinDerivadas 3.0 Chile
Excepto si se señala otra cosa, la licencia de la publicación se describe como Atribución-NoComercial-SinDerivadas 3.0 Chile