Buttermilk as encapsulating agent: Effect of ultra-high-pressure homogenization on chia oil-in-water liquid emulsion formulations for spray drying

Fatemeh Aghababaei, Mary Cano-Sarabia, Antonio J. Trujillo, Joan M. Quevedo, Victoria Ferragut*

*Corresponding author for this work

Research output: Contribution to journalArticleResearchpeer-review

Abstract

Functional foods are highly demanded by consumers. Omega-3 rich oil and commercial buttermilk (BM), as functional components, used in combination to produce emulsions for further drying may facilitate the incorporation to foods. Ultra-high-pressure homogenization (UHPH) has a great potential for technological and nutritional aspects in emulsions production. The present study aimed to examine the potential improvement of UHPH technology in producing buttermilk-stabilized omega-3 rich emulsions (BME) for further drying, compared with conventional homogenization. Oil-in-water emulsions formulated with 10% chia: sunflower oil (50:50); 30% maltodextrin and 4 to 7% buttermilk were obtained by using conventional homogenization at 30 MPa and UHPH at 100 and 200 MPa. Particle size analysis, rheological evaluation, colloidal stability, zeta-potential measurement, and microstructure observations were performed in the BME. Subsequent spray drying of emulsions were made. As preliminary approximation for evaluating differences in the homogenization technology applied, encapsulation efficiency and morphological characteristics of on spray-dried emulsions (SDE) containing 21.3 to 22.7% oil content (dry basis) were selected. This study addresses the improvement in stability of BME treated by UHPH when compared to conventional homogenization and the beneficial consequences in encapsulation efficiency and morphology of SDE.

Original languageEnglish
Article number1059
JournalFoods
Volume10
Issue number5
DOIs
Publication statusPublished - 2021

Keywords

  • Buttermilk
  • Chia oil
  • High-pressure homogenization
  • Oil-in-water emulsions
  • Spray-dried emulsions

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