LAPSE:2023.35126
Published Article
LAPSE:2023.35126
Storage Stability of Spray- and Freeze-Dried Chitosan-Based Pickering Emulsions Containing Roasted Coffee Oil: Color Evaluation, Lipid Oxidation, and Volatile Compounds
Elisa Franco Ribeiro, Tiago Carregari Polachini, Adilson Roberto Locali-Pereira, Natália Soares Janzantti, Amparo Quiles, Isabel Hernando, Vânia Regina Nicoletti
April 28, 2023
Drying Pickering o/w emulsions has been considered as a promising strategy to produce oil microcapsules, as long as their quality parameters can be preserved over storage. In this sense, it is shown as an interesting alternative to preserve the quality of roasted coffee oil, a valuable agroindustrial byproduct. Thus, freeze- and spray-dried chitosan-based Pickering emulsions of roasted coffee oil were evaluated over 30 days of storage at 25 °C together with the non-encapsulated oil as a control. Water sorption isotherms were determined, whereas color, oxidative stability (peroxide value and conjugated dienes) and volatile compounds were assessed over the storage period. Type II isotherms and Guggenheim−Anderson−Boer (GAB) model parameters showed that water binding was impaired by the surface oil in freeze-dried samples. Oxidation was maintained under acceptable values over the storage for all samples, with slightly higher protection also observed for volatile compounds in the spray-dried particles. The powdered emulsions were able to suitably preserve the oil’s quality over 30 days of storage, enabling its commercialization and application as a food ingredient and potential flavoring.
Keywords
drying, lipid oxidation, self-aggregation, sorption isotherms, volatile compounds
Subject
Suggested Citation
Ribeiro EF, Polachini TC, Locali-Pereira AR, Janzantti NS, Quiles A, Hernando I, Nicoletti VR. Storage Stability of Spray- and Freeze-Dried Chitosan-Based Pickering Emulsions Containing Roasted Coffee Oil: Color Evaluation, Lipid Oxidation, and Volatile Compounds. (2023). LAPSE:2023.35126
Author Affiliations
Ribeiro EF: São Paulo State University (Unesp), Institute of Bioscience, Humanities and Exact Sciences (Ibilce), Campus, São José do Rio Preto 15054-000, SP, Brazil; Food Microstructure and Chemistry Research Group, Universitat Politècnica de València (UPV), 460 [ORCID]
Polachini TC: São Paulo State University (Unesp), Institute of Bioscience, Humanities and Exact Sciences (Ibilce), Campus, São José do Rio Preto 15054-000, SP, Brazil [ORCID]
Locali-Pereira AR: São Paulo State University (Unesp), Institute of Bioscience, Humanities and Exact Sciences (Ibilce), Campus, São José do Rio Preto 15054-000, SP, Brazil
Janzantti NS: São Paulo State University (Unesp), Institute of Bioscience, Humanities and Exact Sciences (Ibilce), Campus, São José do Rio Preto 15054-000, SP, Brazil
Quiles A: Food Microstructure and Chemistry Research Group, Universitat Politècnica de València (UPV), 46022 Valencia, Spain [ORCID]
Hernando I: Food Microstructure and Chemistry Research Group, Universitat Politècnica de València (UPV), 46022 Valencia, Spain [ORCID]
Nicoletti VR: São Paulo State University (Unesp), Institute of Bioscience, Humanities and Exact Sciences (Ibilce), Campus, São José do Rio Preto 15054-000, SP, Brazil [ORCID]
Journal Name
Processes
Volume
11
Issue
4
First Page
1048
Year
2023
Publication Date
2023-03-30
Published Version
ISSN
2227-9717
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Original Submission
Other Meta
PII: pr11041048, Publication Type: Journal Article
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LAPSE:2023.35126
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doi:10.3390/pr11041048
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Apr 28, 2023
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