METHOD FOR MICROENCAPSULATION OF OILS CONTAINING POLYUNSATURATED FATTY ACIDS FOR USE IN FUNCTIONAL FOOD PRODUCTS
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DOI:
https://doi.org/10.25712/ASTU.2072-8921.2023.02.001Keywords:
food technology, functional foods, encapsulation, biologically active substances, plant oils, polyunsatu-rated fatty acids, type 2 diabetes mellitusAbstract
To enrich food products with functional food ingredients for the prevention of type 2 diabetes mellitus, a method for microencapsulating oils containing polyunsaturated fatty acids was developed. The objects of study were sesame, linseed and camelina oils which according to the literature data contain large amounts of polyunsaturated fatty acids. The content of polyunsaturated fatty acids in plant oil samples was studied by gas chromatography-mass spectrometry, where the largest amount of target fatty acids was found in camelina oil which was used to create microcapsules. The parameters of the method for encapsulating oil with polyunsaturated fatty acids were determined using the BUCHI B-390 encapsulator - the 2.0% sodium alginate solution as material of the capsule matrix, the 4.0% calcium lactate as hardener solution, the amount of biologically active substance was 17% (from total mixture), encapsulator nozzle hole diameter 150 µm, frequency 1600 Hz. An encapsulated food ingredient containing polyunsaturated fatty acids has been obtained, the size of the capsules does not exceed 350 microns. According to the results of physical and chemical studies, the possible use of a food ingredient in the composition of functional foods has been proven - microcapsules withstand a pH range from 3 to 7 and possibility of shocking pasteurization. The possibility of using microcapsules with camelina oil polyunsaturated fatty acids in food products composition has been confirmed, providing their functionality in relation to type 2 diabetes mellitus. The results obtained can be used to expand the range of functional food products.
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Copyright (c) 2023 Victoria S. Ilina, Оlga B. Sokolova, Elena D. Shuvatova, Pablo Alloh, Roman M. Melchakov, Artem I. Lepeshkin, Irina V. Aleksandrova, Denis A. Baranenko
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