Encapsulated linseed oil ethyl esters and microalgae oil for food fortification: Fatty acid and volatile profiles
Samadova, Saida (2023-11-29)
Encapsulated linseed oil ethyl esters and microalgae oil for food fortification: Fatty acid and volatile profiles
(29.11.2023)
Julkaisu on tekijänoikeussäännösten alainen. Teosta voi lukea ja tulostaa henkilökohtaista käyttöä varten. Käyttö kaupallisiin tarkoituksiin on kielletty.
suljettu
Julkaisun pysyvä osoite on:
https://urn.fi/URN:NBN:fi-fe20231218155417
https://urn.fi/URN:NBN:fi-fe20231218155417
Tiivistelmä
Linseed oil and microalgae oil are rich in omega-3 polyunsaturated fatty acids (n-3 PUFAs), alpha-linoleic acid (C18:3, ALA), eicosapentaenoic acid (C20:5, EPA) and docosahexaenoic acid (C22:6, DHA), respectively. They are known for neuroprotective, anti-inflammatory and cardiovascular properties and play a crucial role in normal health. Nevertheless, n-3 PUFAs are easily oxidized based on their high level of unsaturation. Oxidation causes detrimental changes in taste, flavor, color, texture, and safety, reducing the nutritional value and sensory quality of the product. Encapsulation is an effective method for preventing oxidation of n-3 PUFAs and concealing off-flavors. Spray drying is the oldest and most common encapsulation technique due to its flexibility, durability, and cost-effective factors. Prilling is a recent technology that is mostly employed in the pharmaceutical industry utilizing ionotropic gelification.
The aim of this study was to investigate the influence of encapsulation of linseed oil ethyl esters on their fatty acid composition and release of volatiles. Encapsulations were performed by spray drying with various starches. Further, the influence of in vitro digestion of prilling-encapsulated microalgae oil on fatty acids was investigated. Thus, the impacts of both processing and digestion were studied.
The fatty acid profile of the linseed oil consisted of ALA (54.7%) as the dominant component, followed by oleic acid, linoleic acid and others. The study found that encapsulates containing gelatinized potato starch had the highest ALA content among the encapsulated powders at 54.6%, slightly lower than linseed oil. The fatty acid profiles were declined by the ethyl esterification and spray drying. In linseed oil, 1-hexanol emerged as the predominant volatile compound. Both the starch type and the level of gelatinization affected the volatile profiles. The residual ethanol from the ethyl esterification process was identified and native potato starch demonstrated the highest ethanol retention. However, the native potato starch was found to be the most promising formulation for preventing the release of various volatiles, including acetic acid, 4-hydroxy-4-methyl-2-pentanone, 3-carene. Encapsulates with maltodextrin contained the lowest levels of ethanol residues. Among the encapsulating agents, maltodextrin had the highest encapsulation efficiency of linseed oil (59%).
The fatty acid profile of microalgae oil mainly consists of DHA (44%), followed by palmitic acid, myristic acid, EPA and others. There was no significant (p < 0.05) difference in the fatty acid content after encapsulation, except for DHA content. Encapsulation with a coating material containing more than 50% alginate resulted in better preservation of DHA content compared to formulations with less than 50% alginate. This approach achieved the highest encapsulation efficiency for microalgae oil at 73%. Among the digested samples, DA50/P50 emerged as the most significant source of DHA, accounting for 44.24%. The choice of coating material had a notable impact on the encapsulation efficiency of the microalgae oil.
The aim of this study was to investigate the influence of encapsulation of linseed oil ethyl esters on their fatty acid composition and release of volatiles. Encapsulations were performed by spray drying with various starches. Further, the influence of in vitro digestion of prilling-encapsulated microalgae oil on fatty acids was investigated. Thus, the impacts of both processing and digestion were studied.
The fatty acid profile of the linseed oil consisted of ALA (54.7%) as the dominant component, followed by oleic acid, linoleic acid and others. The study found that encapsulates containing gelatinized potato starch had the highest ALA content among the encapsulated powders at 54.6%, slightly lower than linseed oil. The fatty acid profiles were declined by the ethyl esterification and spray drying. In linseed oil, 1-hexanol emerged as the predominant volatile compound. Both the starch type and the level of gelatinization affected the volatile profiles. The residual ethanol from the ethyl esterification process was identified and native potato starch demonstrated the highest ethanol retention. However, the native potato starch was found to be the most promising formulation for preventing the release of various volatiles, including acetic acid, 4-hydroxy-4-methyl-2-pentanone, 3-carene. Encapsulates with maltodextrin contained the lowest levels of ethanol residues. Among the encapsulating agents, maltodextrin had the highest encapsulation efficiency of linseed oil (59%).
The fatty acid profile of microalgae oil mainly consists of DHA (44%), followed by palmitic acid, myristic acid, EPA and others. There was no significant (p < 0.05) difference in the fatty acid content after encapsulation, except for DHA content. Encapsulation with a coating material containing more than 50% alginate resulted in better preservation of DHA content compared to formulations with less than 50% alginate. This approach achieved the highest encapsulation efficiency for microalgae oil at 73%. Among the digested samples, DA50/P50 emerged as the most significant source of DHA, accounting for 44.24%. The choice of coating material had a notable impact on the encapsulation efficiency of the microalgae oil.