Microencapsulation with Maillard Reaction Products to improve the oxidative stability of chia oil

The oil obtained from the seeds of chia (Salvia hispanica L.) is a valuable plant source of omega-3 polyunsaturated fatty acids (PUFA). Chia oil’s high PUFA content makes it an interesting source for enriching foods with these essential fatty acids, but the oil’s high PUFA content also makes it susceptible to oxidation. Consequently, one of the most relevant challenges is to protect the oil from oxidative deterioration.Fil: Copado, Claudia Noelia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Diehl, Bernd W. K.. Spectral Service Gmbh Laboratorium Fur Auftragsanalytik; AlemaniaFil: Ixtaina, Vanesa Yanet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin

Antioxidant and Emulsifying Properties of Modified Sunflower Lecithin by Fractionation with Ethanol-Water Mixtures

Lecithins are a mixture of acetone insoluble phospholipids, containing mainly phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidic acid (PA), and other minor substances such as carbohydrates and triglycerides [1-3]. The production of sunflower oil in Argentina, is of utmost importance from an economic point of view [4]. In this country, sunflower lecithin could represent an alternative to soybean lecithin because it is considered a non-GMO product, which is in accordance with the preference of some consumersFil: Cabezas, Dario Marcelino. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Guiotto, Estefania Nancy. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Diehl, Bernd W. K.. No especifíca;Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin

Sunflower Lecithin: Application of a Fractionation Process with Absolute Ethanol

Native or modified lecithins are widely used as a multifunctional ingredient in the food industry. A fractionation process of sunflower lecithin (a non GMO product) with absolute ethanol was used for obtaining enriched fractions in certain phospholipids under different experimental conditions (temperature 35–65 °C, time of fractionation 30–90 min, ethanol/lecithin ratio 2:1, 3:1). Phospholipid enrichment in PC and PI fractions was obtained and analyzed by ³¹P NMR determinations. The percent extraction coefficients for different phospholipids (%EPC, %EPE and %EPI) in both fractions were calculated. Values of %EPC in PC fractions significantly increased (p PE varied from 3.0 to 18.3 in the same fraction while %EPI presented lower values (PL. Response surface methodology (RSM) was utilized to explain the influence of the different parameters to optimize this process.Facultad de Ciencias ExactasCentro de Investigación y Desarrollo en Criotecnología de Alimento

Emulsifying Properties of Different Modified Sunflower Lecithins

Lecithins are a mixture of acetone-insoluble phospholipids and other minor substances (triglycerides, carbohydrates, etc.). The most commonly processes used for lecithin modification are: fractionation by deoiling to separate oil from phospholipids, fractionation with solvents to produce fractions enriched in specific phospholipids, and introduction of enzymatic and chemical changes in phospholipid molecules. The aim of this work was to evaluate the emulsifying properties of different modified sunflower lecithins in oil-in-water (O/W) emulsions. In this study, five modified sunflower lecithins were assessed, which were obtained by deoiling (deoiled lecithin), fractionation with absolute ethanol (PC and PI enriched fractions), and enzymatic hydrolysis with phospholipase A2 from pancreatic porcine and microbial sources (hydrolyzed lecithins). Modified lecithins were applied as an emulsifying agent in O/W emulsions (30:70 wt/wt), ranging 0.1–2.0% (wt/wt). Stability of different emulsions was evaluated through the evolution of backscattering profiles (%BS), particle size distribution, and mean particle diameters (D [3, 4], D [3, 2]). PC enriched fraction and both hydrolyzed lecithins presented the best emulsifying properties against the main destabilization processes (creaming and coalescence) for the analyzed emulsions. These modified lecithins represent a good alternative for the production of new bioactive agents.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Application of Enzymatic Hydrolysis on Sunflower Lecithin Using a Pancreatic PLA2

The aim of the present investigation was to evaluate the influence of the main operating conditions on the application of an enzymatic hydrolysis on sunflower lecithin at laboratory scale. This study seeks to contribute to the oil industry with useful information for rescaling this modification process, in order to increase the value-added of sunflower lecithins.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios

This research studies the physical properties of microcapsules formulated with different concentrations of chia oil, using Maillard Reaction Products (MRPs) with different protein:carbohydrate ratio as encapsulants. Microcapsules were obtained from freeze-drying of O/W emulsions composed by nonheated/ heated aqueous phases containing NaCas (10%wt) and lactose (10 or 20% wt/wt) blends. Chia oil (10, 15 or 20%wt/wt) constituted the oil phases. The moisture content of microcapsules was 0.31 e2.23% d.b., while the water activity was ~0.500. The dispersibility and color were also studied. The microencapsulation efficiency varied between 41.43 and 83.95%. The bulk density was 323e551 kg/m3 and 244e301 kg/m3 for tapped and aerated density, respectively. All microcapsules exhibited an outer topography characterized by flakes and agglomerates without cracks or dents. The particle size distribution and D[3,2] of reconstituted emulsions were analyzed. The heat treatment improved the protection of chia oil against lipid oxidation in most samples, partially due to the antioxidant properties of the MRPs. Also, the oil content and the protein:carbohydrate ratio affected de oxidative stability. Thus, MRPs produced by heat treatment of NaCas-lactose mixture with different protein:carbohydrate ratios were effective for conferring microencapsulated chia oil additional oxidative stability.Centro de Investigación y Desarrollo en Criotecnología de Alimento

NMR Spectroscopy as an Alternative Analytical Method for Biopolymers Without Chromophore: Example of Hyaluronic Acid in Dietary Supplements

To respond to the increasing demand for hyaluronic acid (HA) in dietary supplements (DSs) and nutricosmetics marketed for the treatment of osteoarthritis or moistening, it is essential to have an accurate and reliable method for its analysis in the final products. The study aimed to develop and validate alternative method for the quality control of HA in DSs using low-field (LF) and high-field (HF) nuclear magnetic resonance (NMR) spectroscopy at 80 MHz and 600 MHz, respectively. Moreover, chondroitin sulphate (CH), another active ingredient in DSs, can be simultaneously quantified. The 1H-NMR methods have been successfully validated in terms of limit of detection (LOD) and limit of quantitation (LOQ), which were found to be 0.1 mg/mL and 0.2 mg/mL (80 MHz) as well as 0.2 mg/mL and 0.6 mg/mL (600 MHz). Recovery rates were estimated to be between 92 and 120% on both spectrometers; precision including sample preparation was found to be 4.2% and 8.0% for 600 MHz and 80 MHz, respectively. Quantitative results obtained by HF and LF NMR were comparable for 16 DSs with varying matrix. HF NMR experiments at 70 ℃ serve as a simple and efficient quality control tool for HA and CH in multicomponent DSs. Benchtop NMR measurements, upon preceding acid hydrolysis, offer a cost-effective and cryogen-free alternative for analyzing DSs in the absence of CH and paramagnetic matrix components

Effect of processing parameters on sunflower phosphatidylcholine-enriched fractions extracted with aqueous ethanol

Lecithins are widely used in the food industry because of their multifunctional characteristics. Fractionation of the original mixture of phospholipids in lecithin is desirable for certain applications. The influence of ethanol/water mixtures (90 : 10 to 96 : 4) and other operative conditions (temperature 35-65 °C, incubation time 30-90 min, solvent/lecithin ratio 2 : 1, 3 : 1) on the extraction of phosphatidylcholine (PC)-enriched fractions of sunflower lecithin (a non-GMO product) was investigated. Yield % and phospholipid composition of the enriched PC fractions as well as the residue were determined. The percent extraction coefficient of each phospholipid (EPC, EPE and EPI) in the enriched PC fraction was calculated. Values of EPC varied from 6.5 (35 °C, 30 min, 2 : 1, 90 : 10) to 52.6 (65 °C, 90 min, 3 : 1, 96 : 4). High temperature and long incubation time produced a significant increase of this coefficient (p <0.05) while a high water content in the ethanolic mixture resulted in a considerable decrease in PC extraction. EPI (<3%) values showed the high insolubility of phosphatidylinositol. Statistical analysis and response surface methodology evidenced the influence of the different variables on the extraction of PC-enriched fractions at laboratory scale.Fil: Cabezas, Dario Marcelino. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Diehl, Bernd W. K.. Laboratorium Für Auftragsanalytik; AlemaniaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin