A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique
Tekijät: Beltrame, Gabriele; Damerau, Annelie; Ahonen, Eija; Mustonen, Sari A.; Adami, Renata; Sellitto, Maria Rosaria; Del Gaudio, Pasquale; Linderborg, Kaisa M.
Kustantaja: Elsevier
Julkaisuvuosi: 2024
Journal: Food Chemistry
Tietokannassa oleva lehden nimi: Food chemistry
Lehden akronyymi: Food Chem
Artikkelin numero: 140694
Vuosikerta: 460
Numero: Pt 3
ISSN: 0308-8146
eISSN: 1873-7072
DOI: https://doi.org/10.1016/j.foodchem.2024.140694
Verkko-osoite: https://doi.org/10.1016/j.foodchem.2024.140694
Rinnakkaistallenteen osoite: https://research.utu.fi/converis/portal/detail/Publication/457532514
The oil from the heterotroph Schizochytrium is a rich source of n-3 PUFA, particularly DHA, and therefore highly susceptible to oxidation. The present work reports the first application of coaxial prilling for the protection of this oil through microencapsulation. After process optimization, core-shell microparticles were produced with calcium or zinc alginate at different concentrations. Encapsulates were analyzed in their tocopherol and PUFA content. Prilling lowered the earlier but had little effect on the latter. Microcapsules coated with calcium alginate (1 % and 1.75 %) had higher oil load and encapsulation efficiency and were therefore submitted to in vitro digestion together with a simulated meal. Digesta were also analyzed with HPLC-qTOF and 1H NMR and compared to undigested encapsulates. While 1 % calcium shell granted lower oil release and protection from oxidation in the simulated gastrointestinal tract, chromatographic and spectroscopic data of digesta showed higher presence of lipid digestion products.
Ladattava julkaisu This is an electronic reprint of the original article. |  |
Julkaisussa olevat rahoitustiedot:
A personal financial grant to Gabriele Beltrame from the Niemi Foundation is acknowledged. Personal financial grants to Annelie Damerau from the Finnish Cultural Foundation and to Eija Ahonen from the Niemi Foundation, the Finnish Cultural Foundation, and the Finnish Food Research Foundation are acknowledged. Personal financial grants to Sari A. Mustonen from the Turku University Foundation, the Finnish Cultural Foundation, and the Magnus Ehrnrooth foundation are acknowledged. This work was carried out as part of the project “Omics of oxidation-Solutions for better quality of docosahexaenoic and eicosapentaenoic acids” funded by the Academy of Finland (grant number 315274 , PI Kaisa Linderborg).
