Squalene encapsulation by emulsification and freeze‐drying process. Effects on bread fortification

SPONTON, OSVALDO E.; PEREZ, ADRIÁN A.; OSELLA, CARLOS; CUFFIA, FACUNDO; FENOGLIO, CECILIA; PIAGENTINI ANDREA; SANTIAGO, LILIANA G.

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2023 p. 1 - 13

0022-1147

In the present work, the encapsulation of squalene (SQ) by using nanoparticles obtained from heating of egg white protein (EWP) was performed. Heated EWP showed greater emulsifying activity than native EWP so they were used to encapsulation for emulsification methodology. Firstly, the encapsulation conditions were obtained varying the protein amount (2-5% wt.), oil fraction (0.1-0.2), homogenization pressure (100 and 200 bar) and maltodextrin amount (10-20% wt.). The highest encapsulation efficiency was reached for oil fraction 0.15, protein concentration 5% wt., homogenization pressure 200 bar and maltodextrin 20%. Then, SQ was encapsulated using these conditions to obtain a powder ingredient, which was added to a bread formulation. Bread produced with the encapsulated ingredient have greater SQ stability than bread produced with unencapsulated SQ. Sensory acceptability and texture parameters were not affected with the addition of encapsulated SQ.