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

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-09-26 DOI:10.1016/j.fbp.2024.09.012

Rudy Alvarez , Paz Robert , Alejandra Quintriqueo , Felipe Oyarzún-Ampuero , Alan Mackie , Amelia Torcello-Gómez

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引用次数: 0

Abstract

The 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.

Tweetable abstract

This research shows the role of the sodium alginate incorporation by 3 nozzle spray dryer when the design of an intestine-delivery food ingredient is intended.

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通过 3 个喷嘴喷雾干燥获得的优化奇异果油-胶囊-海藻酸钠微颗粒的特性和体外生物可接受性

研究了海藻酸钠（SA）作为外层剂对纯化奇异果油（PCO）微胶囊的生物可及性和基质食物释放的影响。采用响应面法（RSM）对含有 Capsul 的 PCO 微胶囊进行了阐述和优化，然后通过 2 流体喷嘴（2-N）和 3 流体喷嘴（3-N）的微型喷雾干燥法设计了作为封装剂和作为外层剂的 SA（PCO-Capsul/SA）。PCO-Capsul 系统的最佳条件是：干燥器入口温度为 114 °C，PCO:Capsul 的比例为 1:5.42。在加入 SA 外层后，PCO-Capsul/SA 微粒被置于体外静态胃肠消化。PCO-Capsul/SA 主要出现在肠道阶段，这表明 SA 适合作为肠道释放聚合物。然而，当 PCO-Capsul/SA 加入酸奶（Y）中时，由于 SA 和 Y 之间的相互作用，微颗粒在体外消化后显示出的 PCO 基质食物释放和生物可及性明显低于 PCO-Capsul-Y 微颗粒。经 3-N 喷雾干燥的海藻酸钠在富含欧米加-3 的油脂的载体化方面具有巨大潜力，可用于未来功能食品的添加和开发。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.