奶酪乳清和乳清渗透喷雾干燥微胶囊对奇亚油氧化降解的保护。

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Marcos Aurélio Dahlem Júnior, Wendell Dall Agnol, Natália Neitzke, Adriani Cristina Felipe Dos-Santos, Vanessa Mendonça Esquerdo, Daniel Neutzling Lehn, Luiz Antonio de Almeida Pinto, Claucia Fernanda Volken de Souza
{"title":"奶酪乳清和乳清渗透喷雾干燥微胶囊对奇亚油氧化降解的保护。","authors":"Marcos Aurélio Dahlem Júnior,&nbsp;Wendell Dall Agnol,&nbsp;Natália Neitzke,&nbsp;Adriani Cristina Felipe Dos-Santos,&nbsp;Vanessa Mendonça Esquerdo,&nbsp;Daniel Neutzling Lehn,&nbsp;Luiz Antonio de Almeida Pinto,&nbsp;Claucia Fernanda Volken de Souza","doi":"10.17113/ftb.60.04.22.7451","DOIUrl":null,"url":null,"abstract":"<p><strong>Research background: </strong>Cheese whey and whey permeate are dairy industry by-products usually sent to effluent treatment or incorrectly disposed in the environment, generating costs for the production of dairy products and environmental problems due to the high organic load. Cheese whey and whey permeate can be reused as wall materials to form chia oil microcapsules, which act as a barrier to prooxidants. This study aims to develop an encapsulation method by spray-drying to protect chia oil using dairy by-products as wall materials.</p><p><strong>Experimental approach: </strong>We evaluated cheese whey, whey permeate and mixtures of <i>m</i>(cheese whey):<i>m</i>(whey permeate)=50, 70 and 80% as encapsulating agents with the spray-drying process. Initially, we characterized the chia oil and encapsulating materials. Chia oil emulsions were prepared using the encapsulating materials and an emulsifier. The stability of the emulsions was evaluated by creaming index, and they were characterized according to size distribution and polydispersity index. Emulsions were encapsulated in a spray dryer with inlet and outlet air temperature at 125 and 105 °C, respectively. After encapsulation, we assessed the oxidative degradation of chia oil over 30 days of storage by determining the peroxide index.</p><p><strong>Results and conclusions: </strong>Emulsions presented creaming index between 51 and 83% in all formulations, and the oxidative stability of microencapsulated chia oil was significantly higher than that of free chia oil after 30 days. Wall material combination affected both encapsulation efficiency and oxidation protection. The cheese whey and whey permeate (8:2) mixture exhibited the highest encapsulation efficiency (70.07%) and ability to protect the chia seed oil. After 30 days, the peroxide value was below the maximum limit considered safe for human consumption.</p><p><strong>Novelty and scientific contribution: </strong>According to these results, dairy by-products can be used for encapsulation of oxidation-sensitive oils. This represents an alternative use for dairy by-products, which otherwise are discarded and can impact the environment due to their high organic load. Our findings suggest that dairy by-products can be effectively used as wall materials to generate value-added products.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.3000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901334/pdf/","citationCount":"0","resultStr":"{\"title\":\"Spray-Dried Microcapsules of Cheese Whey and Whey Permeate as a Strategy to Protect Chia Oil from Oxidative Degradation.\",\"authors\":\"Marcos Aurélio Dahlem Júnior,&nbsp;Wendell Dall Agnol,&nbsp;Natália Neitzke,&nbsp;Adriani Cristina Felipe Dos-Santos,&nbsp;Vanessa Mendonça Esquerdo,&nbsp;Daniel Neutzling Lehn,&nbsp;Luiz Antonio de Almeida Pinto,&nbsp;Claucia Fernanda Volken de Souza\",\"doi\":\"10.17113/ftb.60.04.22.7451\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Research background: </strong>Cheese whey and whey permeate are dairy industry by-products usually sent to effluent treatment or incorrectly disposed in the environment, generating costs for the production of dairy products and environmental problems due to the high organic load. Cheese whey and whey permeate can be reused as wall materials to form chia oil microcapsules, which act as a barrier to prooxidants. This study aims to develop an encapsulation method by spray-drying to protect chia oil using dairy by-products as wall materials.</p><p><strong>Experimental approach: </strong>We evaluated cheese whey, whey permeate and mixtures of <i>m</i>(cheese whey):<i>m</i>(whey permeate)=50, 70 and 80% as encapsulating agents with the spray-drying process. Initially, we characterized the chia oil and encapsulating materials. Chia oil emulsions were prepared using the encapsulating materials and an emulsifier. The stability of the emulsions was evaluated by creaming index, and they were characterized according to size distribution and polydispersity index. Emulsions were encapsulated in a spray dryer with inlet and outlet air temperature at 125 and 105 °C, respectively. After encapsulation, we assessed the oxidative degradation of chia oil over 30 days of storage by determining the peroxide index.</p><p><strong>Results and conclusions: </strong>Emulsions presented creaming index between 51 and 83% in all formulations, and the oxidative stability of microencapsulated chia oil was significantly higher than that of free chia oil after 30 days. Wall material combination affected both encapsulation efficiency and oxidation protection. The cheese whey and whey permeate (8:2) mixture exhibited the highest encapsulation efficiency (70.07%) and ability to protect the chia seed oil. After 30 days, the peroxide value was below the maximum limit considered safe for human consumption.</p><p><strong>Novelty and scientific contribution: </strong>According to these results, dairy by-products can be used for encapsulation of oxidation-sensitive oils. This represents an alternative use for dairy by-products, which otherwise are discarded and can impact the environment due to their high organic load. Our findings suggest that dairy by-products can be effectively used as wall materials to generate value-added products.</p>\",\"PeriodicalId\":12400,\"journal\":{\"name\":\"Food Technology and Biotechnology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.3000,\"publicationDate\":\"2022-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901334/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Technology and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.17113/ftb.60.04.22.7451\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Technology and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.17113/ftb.60.04.22.7451","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

研究背景:奶酪乳清和乳清渗透是乳制品工业的副产品,通常被送往污水处理或不正确地处置在环境中,由于高有机负荷而产生乳制品生产成本和环境问题。奶酪乳清和乳清渗透物可以作为壁料重复使用,形成奇亚油微胶囊,作为抗氧化剂的屏障。本研究旨在以乳制品副产品为壁材,开发喷雾干燥包封法保护奇亚油。实验方法:采用喷雾干燥工艺对奶酪乳清、乳清渗透和m(奶酪乳清):m(乳清渗透)= 50,70和80%的混合物作为包封剂进行了评价。首先,我们对奇亚油和包封材料进行了表征。采用包封材料和乳化剂制备了奇亚油乳剂。用乳化指数评价乳状液的稳定性,用粒径分布和多分散性指数对乳状液进行表征。乳剂被封装在喷雾干燥机中,进、出口空气温度分别为125℃和105℃。包封后,我们通过测定过氧化指数来评估奇亚油在30天内的氧化降解。结果与结论:乳状液的成乳指数在51 ~ 83%之间,微囊化奇亚油30 d后的氧化稳定性显著高于游离奇亚油。墙体材料组合对封装效率和抗氧化性能均有影响。以芝士乳清与乳清渗透液(8:2)的混合液包封率最高(70.07%),对奇亚籽油的保护能力最强。30天后,过氧化值低于人类食用安全的最大限度。创新和科学贡献:根据这些结果,乳制品副产品可以用于氧化敏感油的包封。这代表了乳制品副产品的另一种用途,否则这些副产品会被丢弃,并且由于其高有机负荷而影响环境。我们的研究结果表明,乳制品副产品可以有效地用作墙体材料,以产生增值产品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Spray-Dried Microcapsules of Cheese Whey and Whey Permeate as a Strategy to Protect Chia Oil from Oxidative Degradation.

Spray-Dried Microcapsules of Cheese Whey and Whey Permeate as a Strategy to Protect Chia Oil from Oxidative Degradation.

Spray-Dried Microcapsules of Cheese Whey and Whey Permeate as a Strategy to Protect Chia Oil from Oxidative Degradation.

Spray-Dried Microcapsules of Cheese Whey and Whey Permeate as a Strategy to Protect Chia Oil from Oxidative Degradation.

Research background: Cheese whey and whey permeate are dairy industry by-products usually sent to effluent treatment or incorrectly disposed in the environment, generating costs for the production of dairy products and environmental problems due to the high organic load. Cheese whey and whey permeate can be reused as wall materials to form chia oil microcapsules, which act as a barrier to prooxidants. This study aims to develop an encapsulation method by spray-drying to protect chia oil using dairy by-products as wall materials.

Experimental approach: We evaluated cheese whey, whey permeate and mixtures of m(cheese whey):m(whey permeate)=50, 70 and 80% as encapsulating agents with the spray-drying process. Initially, we characterized the chia oil and encapsulating materials. Chia oil emulsions were prepared using the encapsulating materials and an emulsifier. The stability of the emulsions was evaluated by creaming index, and they were characterized according to size distribution and polydispersity index. Emulsions were encapsulated in a spray dryer with inlet and outlet air temperature at 125 and 105 °C, respectively. After encapsulation, we assessed the oxidative degradation of chia oil over 30 days of storage by determining the peroxide index.

Results and conclusions: Emulsions presented creaming index between 51 and 83% in all formulations, and the oxidative stability of microencapsulated chia oil was significantly higher than that of free chia oil after 30 days. Wall material combination affected both encapsulation efficiency and oxidation protection. The cheese whey and whey permeate (8:2) mixture exhibited the highest encapsulation efficiency (70.07%) and ability to protect the chia seed oil. After 30 days, the peroxide value was below the maximum limit considered safe for human consumption.

Novelty and scientific contribution: According to these results, dairy by-products can be used for encapsulation of oxidation-sensitive oils. This represents an alternative use for dairy by-products, which otherwise are discarded and can impact the environment due to their high organic load. Our findings suggest that dairy by-products can be effectively used as wall materials to generate value-added products.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信