Variables affecting lipid oxidation in dried microencapsulated oils

Dried microencapsulated oils are powdery foods or ingredients, prepared by drying natural or formulated emulsions, wherein the oil globules are dispersed in a matrix of saccharides and/or proteins. The study of lipid oxidation in microencapsulated oils is a very difficult task since, in addition to...

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Detalhes bibliográficos
Autores: Velasco, Joaquín, Dobarganes, M. Carmen, Márquez Ruiz, Gloria
Formato: artículo
Fecha de publicación:2003
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/2448
Acesso em linha:http://hdl.handle.net/10261/2448
Access Level:acceso abierto
Palavra-chave:Antioxidants
Heterophasic lipid systems
Lipid oxidation
Microencapsulated oils
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spelling Variables affecting lipid oxidation in dried microencapsulated oilsVariables que intervienen en la oxidación lipídica de aceites microencapsuladosVelasco, JoaquínDobarganes, M. CarmenMárquez Ruiz, GloriaAntioxidantsHeterophasic lipid systemsLipid oxidationMicroencapsulated oilsDried microencapsulated oils are powdery foods or ingredients, prepared by drying natural or formulated emulsions, wherein the oil globules are dispersed in a matrix of saccharides and/or proteins. The study of lipid oxidation in microencapsulated oils is a very difficult task since, in addition to the numerous variables normally involved in lipid oxidation, mainly unsaturation degree, oxygen, light, temperature, prooxidants and antioxidants, other factors exert an important influence in these heterophasic lipid systems. In this paper, the present state of the art on lipid oxidation in dried microencapsulated oils is reviewed, focused on the variables specifically involved in oxidation of these lipid systems. Such variables include those pertaining to the preparation process (type and concentration of the matrix components and drying procedure) and those related to the physicochemical properties of microencapsulated oils (particle size, oil globule size, lipid distribution, water activity, pH and interactions between matrix components).Los aceites microencapsulados son alimentos o ingredientes en polvo preparados mediante secado de emulsiones naturales o formuladas, donde los glóbulos de aceite se encuentran dispersos en una matriz de hidratos de carbono y/o proteínas. El estudio de la oxidación lipídica en aceites microencapsulados es muy difícil ya que, además de las numerosas variables implicadas normalmente en la oxidación lipídica, principalmente el grado de insaturación, oxígeno, luz, temperatura, prooxidantes y antioxidantes, en estos sistemas lipídicos heterofásicos existen otros factores que ejercen una importante influencia. En este trabajo, se revisa la situación actual del conocimiento sobre oxidación lipídica en aceites microencapsulados en relación con las variables que intervienen específicamente en la oxidación de estos sistemas lipídicos. Concretamente, dichas variables incluyen las implicadas en el proceso de preparación (tipo y concentración de los componentes de la matriz y procedimiento de secado) y las relacionadas con las propiedades físico-químicas de los aceites microencapsulados (tamaño de partícula, tamaño de glóbulo de aceite, distribución lipídica, actividad del agua, pH e interacciones entre los componentes de la matriz).This study was funded by Ministerio de Ciencia y Tecnología (Project AGL 2001-0505).Peer reviewedConsejo Superior de Investigaciones Científicas (España)200720072003info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/2448reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglésinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/24482026-05-22T06:33:51Z
dc.title.none.fl_str_mv Variables affecting lipid oxidation in dried microencapsulated oils
Variables que intervienen en la oxidación lipídica de aceites microencapsulados
title Variables affecting lipid oxidation in dried microencapsulated oils
spellingShingle Variables affecting lipid oxidation in dried microencapsulated oils
Velasco, Joaquín
Antioxidants
Heterophasic lipid systems
Lipid oxidation
Microencapsulated oils
title_short Variables affecting lipid oxidation in dried microencapsulated oils
title_full Variables affecting lipid oxidation in dried microencapsulated oils
title_fullStr Variables affecting lipid oxidation in dried microencapsulated oils
title_full_unstemmed Variables affecting lipid oxidation in dried microencapsulated oils
title_sort Variables affecting lipid oxidation in dried microencapsulated oils
dc.creator.none.fl_str_mv Velasco, Joaquín
Dobarganes, M. Carmen
Márquez Ruiz, Gloria
author Velasco, Joaquín
author_facet Velasco, Joaquín
Dobarganes, M. Carmen
Márquez Ruiz, Gloria
author_role author
author2 Dobarganes, M. Carmen
Márquez Ruiz, Gloria
author2_role author
author
dc.subject.none.fl_str_mv Antioxidants
Heterophasic lipid systems
Lipid oxidation
Microencapsulated oils
topic Antioxidants
Heterophasic lipid systems
Lipid oxidation
Microencapsulated oils
description Dried microencapsulated oils are powdery foods or ingredients, prepared by drying natural or formulated emulsions, wherein the oil globules are dispersed in a matrix of saccharides and/or proteins. The study of lipid oxidation in microencapsulated oils is a very difficult task since, in addition to the numerous variables normally involved in lipid oxidation, mainly unsaturation degree, oxygen, light, temperature, prooxidants and antioxidants, other factors exert an important influence in these heterophasic lipid systems. In this paper, the present state of the art on lipid oxidation in dried microencapsulated oils is reviewed, focused on the variables specifically involved in oxidation of these lipid systems. Such variables include those pertaining to the preparation process (type and concentration of the matrix components and drying procedure) and those related to the physicochemical properties of microencapsulated oils (particle size, oil globule size, lipid distribution, water activity, pH and interactions between matrix components).
publishDate 2003
dc.date.none.fl_str_mv 2003
2007
2007
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/2448
url http://hdl.handle.net/10261/2448
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Consejo Superior de Investigaciones Científicas (España)
publisher.none.fl_str_mv Consejo Superior de Investigaciones Científicas (España)
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.228081

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