Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying

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dc.contributor.authorMorales, Eduardo
dc.contributor.authorBurgos-Díaz, César
dc.contributor.authorZúñiga, Rommy N.
dc.contributor.authorJorkowski, Johanna
dc.contributor.authorQuilaqueo, Marcela
dc.contributor.authorRubilar, Mónica
dc.date.accessioned2021-03-10T07:58:40Z
dc.date.available2021-03-10T07:58:40Z
dc.date.issued2021-02-03
dc.date.updated2021-03-02T19:20:34Z
dc.description.abstractThe utilization of astaxanthin in food processing is considered to be narrow because of its substandard solubility in aqueous matrices and the instability of chemical compounds during the processing of food and the instability of chemical compounds during the processing of food. The investigation sought to evaluate multilayer emulsions stabilized by ionic interfacial layers of lupin protein isolate (LPI), ι-carrageenan (CA), and chitosan (CHI) on the physical stability of the emulsion as well as the retention of astaxanthin during the spray drying process. Primary emulsion (Pr-E) was prepared by adding LPI on oil droplet surfaces containing astaxanthin. The homogenization pressure and cycles to obtain the Pr-E were investigated. The secondary emulsion (Se-E) and tertiary emulsion (Te-E) were elaborated by mixing CA/Pr-E and CHI/Se-E, respectively. Emulsion stability was assessed under different environmental stresses (pH and NaCl). Astaxanthin retention of emulsions was determined immediately after finishing the spray-drying process. The results showed that Pr-E was stabilized with 1.0% (w/v) of LPI at 50 MPa and three cycles. Se-E and Te-E were obtained with CA/Pr-E and Se-E/CHI of 70/30 and 50/50% (w/w), respectively. The Se-E was the most stable compared to the Pr-E and Te-E when subjected to different pHs; nevertheless, once the NaCl concentration rose, no variations in the ζ-potential of all emulsions studied or destabilization were observed. The Se-E and Te-E derived provided higher astaxanthin retention (>95%) during the spray-drying process compared to Pr-E (around 88%). The results indicated that these astaxanthin multilayer emulsions show considerable potential as a functional ingredient in food products.en
dc.description.sponsorshipComisión Nacional de Investigación Científica y Tecnológicaen
dc.identifier.eissn2304-8158
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/12766
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-11566
dc.language.isoenen
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subject.ddc630 Landwirtschaft und verwandte Bereichede
dc.subject.othermultilayer emulsionen
dc.subject.otherphysical stabilityen
dc.subject.otherspray-dryingen
dc.subject.otherastaxanthin retentionen
dc.titleEffect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Dryingen
dc.typeArticleen
dc.type.versionpublishedVersionen
dcterms.bibliographicCitation.articlenumber312en
dcterms.bibliographicCitation.doi10.3390/foods10020312en
dcterms.bibliographicCitation.issue2en
dcterms.bibliographicCitation.journaltitleFoodsen
dcterms.bibliographicCitation.originalpublishernameMDPIen
dcterms.bibliographicCitation.originalpublisherplaceBaselen
dcterms.bibliographicCitation.volume10en
tub.accessrights.dnbfreeen
tub.affiliationFak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.instituteInst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.publisher.universityorinstitutionTechnische Universität Berlinen

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