Oxidative stability and oxygen permeability of oil-loaded capsules produced by spray-drying or electrospraying measured by electron spin resonance

[Display omitted] •The oxidative stability of fish oil-loaded capsules was studied by ESR-spin trapping.•The oxygen permeability of MCT oil-loaded capsules was investigated by ESR-oximetry.•Electrosprayed capsules oxidized faster than spray-dried capsules.•Spray-dried capsules had low oxygen permeab...

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Veröffentlicht in:	Food chemistry 2024-01, Vol.430, p.136894-136894, Article 136894
Hauptverfasser:	Rahmani-Manglano, Nor E., Andersen, Mogens L., Guadix, Emilia M., García-Moreno, Pedro J.
Format:	Artikel
Sprache:	eng
Schlagworte:	Coaxial electrospraying electron paramagnetic resonance spectroscopy Electron spin resonance electrospraying Encapsulation food chemistry glucose Monoaxial electrospraying oils Omega-3 polyunsaturated fatty acids oxidative stability oxygen particle size permeability Spray-drying syrups
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