Investigation of oil distribution in spray-dried chia seed oil microcapsules using synchrotron-FTIR microspectroscopy

Timilsena, Y, Vongsvivut, J, Tobin, M, Adhikari, R, Barrow, C and Adhikari, B 2019, 'Investigation of oil distribution in spray-dried chia seed oil microcapsules using synchrotron-FTIR microspectroscopy', Food Chemistry, vol. 275, pp. 457-466.


Document type: Journal Article
Collection: Journal Articles

Title Investigation of oil distribution in spray-dried chia seed oil microcapsules using synchrotron-FTIR microspectroscopy
Author(s) Timilsena, Y
Vongsvivut, J
Tobin, M
Adhikari, R
Barrow, C
Adhikari, B
Year 2019
Journal name Food Chemistry
Volume number 275
Start page 457
End page 466
Total pages 10
Publisher Elsevier
Abstract In this study, chia seed oil (CSO) microcapsules were produced using three types of shell materials, including chia seed protein (CPI), chia seed gum (CSG) and CPI-CSG complex coacervates. Synchrotron-Fourier transform infrared (S-FTIR) microspectroscopy was used to investigate the effect of shell materials on the distribution of CSO both on the surface and in the interior of the solid microcapsules. S-FTIR measurements were carried out in macroscopic attenuated total reflection (macro ATR) and transmission modes, to determine the surface lipid and the encapsulated lipid fractions, respectively. The amounts of lipid and protein distributed on the surface and in the interior of the microcapsules were compared based on the average spectra extracted from S-FTIR chemical images obtained from each type of the microcapsules. The unsaturated fatty acids (UFAs) to total oil ratios in all the three types of the microcapsules were closely similar to the original non-processed CSO, suggesting an effective encapsulation and thereby shielding protection of UFAs from oxidative damage during microencapsulation process. The type of the shell materials was found to affect the distribution of CSO on the surface and within the microcapsules. The complex coacervation based microcapsules had a significantly lower oil content (∼2% w/w) on the surface compared to those observed for the other two types of microcapsules (>5%, w/w).
Subject Food Sciences not elsewhere classified
Keyword(s) Chia seed gum
Chia seed oil
Chia seed protein isolate
Oil distribution
Surface oil
Synchrotron infrared microspectroscopy
DOI - identifier 10.1016/j.foodchem.2018.09.043
Copyright notice © 2018 Elsevier Ltd. All rights reserved.
ISSN 0308-8146
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 1 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 0 times in Scopus Article
Altmetric details:
Access Statistics: 14 Abstract Views  -  Detailed Statistics
Created: Mon, 29 Apr 2019, 13:04:00 EST by Catalyst Administrator
© 2014 RMIT Research Repository • Powered by Fez SoftwareContact us