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Article

Room Temperature Nanoencapsulation of Bioactive Eicosapentaenoic Acid Rich Oil within Whey Protein Microparticles

by
Juan David Escobar-García
1,
Cristina Prieto
2,*,
Maria Pardo-Figuerez
1,2 and
Jose M. Lagaron
2,*
1
Research & Development Department, Bioinicia S.L., Calle Algepser 65, 46980 Paterna, Spain
2
Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
*
Authors to whom correspondence should be addressed.
Nanomaterials 2021, 11(3), 575; https://doi.org/10.3390/nano11030575
Submission received: 20 January 2021 / Revised: 22 February 2021 / Accepted: 23 February 2021 / Published: 25 February 2021

Abstract

In this study, emulsion electrospraying assisted by pressurized gas (EAPG) has been performed for the first time to entrap ca. 760 nm droplets of the bioactive eicosapentaenoic acid (EPA)-rich oil into whey protein concentrate (WPC) at room temperature. The submicron droplets of EPA oil were encapsulated within WPC spherical microparticles, with sizes around 5 µm. The EPA oil did not oxidize in the course of the encapsulation performed at 25 °C and in the presence of air, as corroborated by the peroxide value measurements. Attenuated Total Reflection—Fourier Transform Infrared spectroscopy and oxygen consumption tests confirmed that the encapsulated EPA-rich oil showed increased oxidative stability in comparison with the free oil during an accelerated oxidation test under ultraviolet light. Moreover, the encapsulated EPA-rich oil showed increased thermal stability in comparison with the free oil, as measured by oxidative thermogravimetric analysis. The encapsulated EPA-rich oil showed a somewhat reduced organoleptic impact in contrast with the neat EPA oil using rehydrated powdered milk as a reference. Finally, the oxidative stability by thermogravimetric analysis and organoleptic impact of mixtures of EPA and docosahexaenoic acid (DHA)-loaded microparticles was also studied, suggesting an overall reduced organoleptic impact compared to pure EPA. The results here suggest that it is possible to encapsulate 80% polyunsaturated fatty acids (PUFAs)-enriched oils by emulsion EAPG technology at room temperature, which could be used to produce personalized nutraceuticals or pharmaceuticals alone or in combination with other microparticles encapsulating different PUFAs to obtain different targeted health and organoleptic benefits.
Keywords: encapsulation; WPC microparticles; EPA-rich oil; electrospraying; oxidative and thermal stability; personalized nutrition encapsulation; WPC microparticles; EPA-rich oil; electrospraying; oxidative and thermal stability; personalized nutrition

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MDPI and ACS Style

Escobar-García, J.D.; Prieto, C.; Pardo-Figuerez, M.; Lagaron, J.M. Room Temperature Nanoencapsulation of Bioactive Eicosapentaenoic Acid Rich Oil within Whey Protein Microparticles. Nanomaterials 2021, 11, 575. https://doi.org/10.3390/nano11030575

AMA Style

Escobar-García JD, Prieto C, Pardo-Figuerez M, Lagaron JM. Room Temperature Nanoencapsulation of Bioactive Eicosapentaenoic Acid Rich Oil within Whey Protein Microparticles. Nanomaterials. 2021; 11(3):575. https://doi.org/10.3390/nano11030575

Chicago/Turabian Style

Escobar-García, Juan David, Cristina Prieto, Maria Pardo-Figuerez, and Jose M. Lagaron. 2021. "Room Temperature Nanoencapsulation of Bioactive Eicosapentaenoic Acid Rich Oil within Whey Protein Microparticles" Nanomaterials 11, no. 3: 575. https://doi.org/10.3390/nano11030575

APA Style

Escobar-García, J. D., Prieto, C., Pardo-Figuerez, M., & Lagaron, J. M. (2021). Room Temperature Nanoencapsulation of Bioactive Eicosapentaenoic Acid Rich Oil within Whey Protein Microparticles. Nanomaterials, 11(3), 575. https://doi.org/10.3390/nano11030575

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