Microencapsulation by spray drying of omega-3 lipids extracted from oilseeds and microalgae: Effect on polyunsaturated fatty acid composition

In this work, microencapsulation of omega-3 lipids from sustainable sources, including oilseeds such as Salvia hispanica L., Echium plantagineum L. and Camelina sativa L., microalgal lipids (from Nannochloropsis gaditana) and enzymatically produced fatty acid ethyl esters (FAEEs), was successfully done by spray drying and their outcomes studied. Previous to microencapsulation process, lipid extracts from new omega-3 sources (chia, camelina and echium oilseeds and wet microalgal biomass of Nannochloropsis) were produced using Pressurized Liquid Extraction. The best microencapsulation efficiency was achieved for chia FAEEs (76.9%), while the lowest was obtained for camelina oil (58.8%) and Nannochloropsis gaditana lipids (57.0%) microcapsules, which also showed low emulsion stability. Analysis by GC-MS showed that microencapsulation process did not negatively affect omega-3 fatty acid profile of microencapsulated extracts. The percentage of omega-3 in each used lipid was similar before and after spray drying (no significant differences at 5% level). Under the optimal conditions, produced microcapsules ranged from 1.5 to 30 μm and showed spherical shape and smooth surface without cracks. Thus, the proposed method provides an original approach to produce omega-3 microencapsulated lipid extracts from different nature, with high microencapsulation efficiency and payload, for potential applications in the development of foods enriched in omega-3 fatty acidsAuthors thank the Spanish Ministry of Education, Culture and Sport for the pre-doctoral contract (FPU 2013–01796) granted to Natalia Castejón. The authors gratefully acknowledge the financial support from Comunidad de Madrid provided through project ALGATEC-CM (P2018/BAA-4532), co-financed by the European Social Fund. Authors thank Camelina Company (Spain) for kindly provide camelina seeds, Technology Crops Int. (UK) for providing echium seeds and Novozymes (Denmark) for donating commercial lipases. The assistance of Javier Agundez (ICP–CSIC, Spain) for getting SEM images is also acknowledged. Authors also thank AlgaEnergy S.A. (Spain) and Dr. Federico Witt for kindly provide Nannochloropsis gaditana biomas

A kinetic study of the lipase-catalyzed ethanolysis of two short-chain triradylglycerols: Alkylglycerols vs. triacylglycerols

This is the author’s version of a work that was accepted for publication in Journal of Molecular Catalysis B: Enzymatic. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Molecular Catalysis B: Enzymatic, 64, (2010) DOI 10.1016/j.molcatb.2010.02.010Lipase-catalyzed ethanolysis of two short-chain triradylglycerols, namely tributyrin and 2,3-dibutyroil- 1-O-alkylglycerols, have been studied. Much faster rate of reaction for the ethanolysis of tributyrin than that of 2,3-dibutyroil-1-O-alkylglycerols was attained. A kinetic model for the rate of release of ethyl butyrate and for the inactivation of the lipase has been also studied. The parameter corresponding to the release of ethyl butyrate was one order of magnitude higher for ethanolysis of tributyrin than the corresponding of 2,3-dibutyroil-1-O-alkylglycerols. On the contrary, the stability of Novozym 435 during ethanolysis of 2,3-dibutyroil-1-O-alkylglycerols was higher than the corresponding of tributyrin. At the reaction conditions under study, both ethanolysis reactions take place with high selectivity and yield monoesterified alkylglycerols and sn-2 monobutyrin as the main acylglycerols in the reaction mixtures.This work was supported by the projects AGL2006-02031/ALI and AGL2008-05655 by Ministerio de Ciencia (Spain) and also by Comunidad Autonoma de Madrid (ALIBIRD, project number S-505/AGR-0153) and Consolider-Ingenio FUN-C-FOOD (CSD2007- 00063)

A comprehensive lipid profile of MFGM from dairy products and by-products from butter and butter oil production

Trabajo presentado al 15th Congress of the International Society for the Study of Fatty Acids and Lipid (ISSFAL), celebrado en Nantes (Francia) del 2 al 5 de julio de 2023.This research was funded by the Spanish Ministry of Science, Innovation and Universities Projects: PDI2020-114821RB-I00 and PDC2021-121528-I00 MCIN/AEI//FEDER, UE.Peer reviewe

The manufacturing process of dairy products affects the integrity of milk fat globule membrane proteins and their beneficial effects as determined by proteomic analysis

Trabajo presentado al 15th Congress of the International Society for the Study of Fatty Acids and Lipid (ISSFAL), celebrado en Nantes (Francia) del 2 al 5 de julio de 2023.This research was funded by the Spanish Ministry of Science, Innovation and Universities Projects: PDI2020-114821RB-I00 and PDC2021-121528-I00 MCIN/AEI//FEDER, UE.Peer reviewe

Lipidomic and proteomic profiling of the milk fat globule membrane from different industrial by-products of the butter and butter oil manufacturing process

This article belongs to the Special Issue Novel Approaches for Developing and Characterizing Value-Added Applications of Food and Agricultural Byproducts.Recent studies have demonstrated the positive effects of regular intake of milk fat globule membranes (MFGMs) on neural and cognitive development, as well as immune and gastrointestinal health in infants and elders. Dairy products and by-products generated from the butter and butter oil manufacturing process are valuable sources of MFGM. Thus, in view of the growing need to reduce by-products and waste, it is crucial to foster research aimed at the valorization of dairy by-products rich in MFGM. For this purpose, all the by-products coming from butter and butter oil production (from raw milk to the related by-products) were used to study the MFGM isolated fractions, followed by their characterization through a combined lipidomic and proteomic approach. The patterns of polar lipids and proteins indicated that buttermilk (BM), butterserum (BS), and their mix (BM-BS blend) are the most suitable by-products to be employed as starting material for the isolation and purification of MFGMs, thus obtaining MFGM-enriched ingredients for the manufacture of products with high biological activity.This research was funded by the Spanish Ministry of Science, Innovation and Universities and Spanish Ministry of Science and Innovation. Projects: PDI2020-114821RB-I00 and PDC2021-121528-I00 MCIN/AEI//FEDER, UE.Peer reviewe

Grupo Biomarcadores lipídicos en alimentación y salud (BLAS)

Trabajo presentado en el I Foro de Ciencia y Tecnología de los Alimentos-CSIC, celebrado en Sevilla, los días 23 y 24 de febrero de 2023.PID2020-114821RB-I00. Funded by the Spanish Ministry of Science, Innovation and Universities. Duration: 2021-2025. PI: F. Javier Fontecha Alonso. PDC2021-121528-I00. Funded by the Spanish Ministry of Science and Innovation. Duration: 2021- 2023. PI1: F. J. Fontecha Alonso PI2: Antonio Pérez Gálvez AGL2017-87884-R. Funded by the Spanish Ministry of Economy and Competitiveness. Duration: 2018- 2020 (extended 2021). PI1: F. J. Fontecha ; PI2: Antonio Pérez Gálvez AGL2014-56464-C3-1-R:. Funded by the Spanish Ministry of Economy and Competitiveness Duration: 2015-2017 (extended 2018). PI-coordinator: F. J. Fontecha Contrato I+ D: Ref.: CSIC-219919: Funded by Empresa Industrias Lácteas Asturianas, S.A. (ILAS, S.A.). Duration: 09/03/2021- 08/03/2023. PI: Javier FontechaPeer reviewe