Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Materials
2.2. Treatment of Agri-Food Byproducts as Pickering Stabilizers
2.3. Composition of Powder Agri-Food Byproducts
2.4. Determination of Soluble and Insoluble Fraction
2.5. Preparation of D-Limonene-Loaded Pickering Emulsions
2.5.1. Microstructure Observation of Pickering Emulsions
2.5.2. Creaming Index of Emulsions
2.5.3. Spray-Drying of D-Limonene Pickering Emulsions
2.6. Powder Characteristics
2.6.1. Moisture Determination of Powders
2.6.2. Powder Dispersibility
2.6.3. Morphological Characterization of Powdered Emulsions
2.7. Quantification of Microencapsulated D-Limonene Using Gas Chromatography Coupled to Mass Spectrometry (GC-MS)
2.8. Quantification of D-Limonene Released from Agri-Food Byproducts by HS-GC-FID
2.9. Oxidative Stability of D-Limonene from Spray-Dried Powders
2.10. Encapsulation Efficiency of Limonene (EE)
2.11. Statistical Analysis
3. Results
3.1. O/W Pickering Emulsions Characterization Prior to the Spray-Drying Process
3.2. Powdered O/W Pickering Emulsions Characterization
3.2.1. Effect of the Concentration and Type of Agri-Food Byproduct on Powder Characteristics
3.2.2. Powder Morphology
3.3. The Effect of the Type of Agri-Food Byproduct and Concentration on D-Limonene Retention after Spray-Drying and Storage
3.4. Effect of the Temperature on D-Limonene Release from Powdered Pickering Emulsions
3.5. Oxidative Stability of D-Limonene from the Spray-Dried Powders
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Parameter | Lupin Hull | Lupin-Byproduct | Camelina Press-Cake |
---|---|---|---|
Protein | 4.77 | 14.57 | 44.54 |
Fat | 0.30 | 0.59 | 1.16 |
Dietary fiber | 89.53 | 74.15 | 40.30 |
Ash | 2.22 | 2.85 | 4.85 |
Carbohydrates available | 3.18 | 7.84 | 9.15 |
Soluble fraction (%) | 4.67 | 4.45 | 23.58 |
Insoluble fraction (%) | 95.33 | 95.55 | 76.42 |
Formulation | Wall Material | Core Material | ||
---|---|---|---|---|
Agri-Food Byproducts (w/w, %) | Maltodextrin (w/w, %) | Oil Phase | Water | |
1 | 0.25 | 19.75 | The oil phase prepared at a fixed concentration of 10% (9.8% sunflower oil + 0.2% D-limonene) | 70% (phosphate buffer pH 7.0) |
2 | 0.5 | 19.5 | ||
3 | 1.0 | 19.0 | ||
4 | 2.0 | 18.0 | ||
5 | 3.0 | 17.0 | ||
6 | 4.0 | 16.0 |
Sample | Concentration (%, w/w) | Moisture (%) | Dispersibility (%) | EE (%) |
---|---|---|---|---|
Lupin Byproduct | 0.25 | 3.83 ± 0.42 BC | 89.61 ± 0.35 BC | 42.71 ± 0.73 A |
0.5 | 3.17 ± 0.31 A | 89.74 ± 0.45 C | 66.75 ± 1.12 B | |
1.0 | 3.93 ± 0.23 C | 90.42 ± 0.38 D | 77.33 ± 1.31 C | |
2.0 | 3.10 ± 0.30 A | 89.60 ± 0.19 BC | 85.44 ± 0.98 D | |
3.0 | 3.43 ± 0.15 AB | 89.13 ± 0.15 D | 86.49 ± 1.71 D | |
4.0 | 3.43 ± 0.12 AB | 85.20 ± 0.25 A | 84.97 ± 2.33 D | |
Lupin Hull | 0.25 | 3.73 ± 0.15 AB | 89.48 ± 0.18 C | 47.43 ± 1.02 A |
0.5 | 4.03 ± 0.38 B | 90.37 ± 0.18 D | 49.20 ± 0.86 B | |
1.0 | 3.93 ± 0.23 B | 90.73 ± 0.23 D | 60.87 ± 1.50 C | |
2.0 | 3.60 ± 0.14 AB | 89.23 ± 0.25 BC | 87.62 ± 1.99 E | |
3.0 | 3.50 ± 0.22 A | 88.58 ± 0.54 AB | 94.33 ± 1.86 F | |
4.0 | 4.47 ± 0.58 C | 88.08 ± 0.76 A | 76.21 ± 1.61 D | |
Camelina Press-cake | 0.25 | 3.77 ± 0.40 BC | 91.43 ± 0.96 AB | 48.91 ± 0.90 A |
0.5 | 3.50 ± 0.36 ABC | 91.12 ± 0.62 AB | 58.73 ± 0.89 B | |
1.0 | 3.87 ± 0.15 C | 91.71 ± 0.11 B | 86.49 ± 2.17 E | |
2.0 | 3.40 ± 0.10 AB | 90.84 ± 0.54 AB | 80.21 ± 2.08 D | |
3.0 | 3.57 ± 0.12 ABC | 90.95 ± 0.28 AB | 64.30 ± 1.66 C | |
4.0 | 3.17 ± 0.12 A | 90.62 ± 0.16 A | 47.88 ± 1.41 A |
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Burgos-Díaz, C.; Leal-Calderon, F.; Mosi-Roa, Y.; Chacón-Fuentes, M.; Garrido-Miranda, K.; Opazo-Navarrete, M.; Quiroz, A.; Bustamante, M. Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying. Foods 2024, 13, 1326. https://0-doi-org.brum.beds.ac.uk/10.3390/foods13091326
Burgos-Díaz C, Leal-Calderon F, Mosi-Roa Y, Chacón-Fuentes M, Garrido-Miranda K, Opazo-Navarrete M, Quiroz A, Bustamante M. Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying. Foods. 2024; 13(9):1326. https://0-doi-org.brum.beds.ac.uk/10.3390/foods13091326
Chicago/Turabian StyleBurgos-Díaz, César, Fernando Leal-Calderon, Yohanna Mosi-Roa, Manuel Chacón-Fuentes, Karla Garrido-Miranda, Mauricio Opazo-Navarrete, Andrés Quiroz, and Mariela Bustamante. 2024. "Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying" Foods 13, no. 9: 1326. https://0-doi-org.brum.beds.ac.uk/10.3390/foods13091326