The encapsulation of hydroxytyrosol-rich olive oil in Eudraguard® protect via supercritical fluid extraction of emulsions

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dc.contributor.authorTirado, Diego
dc.contributor.authorLatini, Angela
dc.contributor.authorCalvo Garrido, María Lourdes
dc.date.accessioned2023-12-15T12:33:22Z
dc.date.available2023-12-15T12:33:22Z
dc.date.issued2021
dc.description.abstractThe SFEE technology was used to micronize the food-approved-biopolymer Eudraguard® protect. After setting the ratio of emulsion phases to 20:80 ethyl acetate:water, higher surfactant (0.1–10.0%) and lower polymer (1–10%) concentrations reduced the size of the particles. By halving the stirring speed to 1250 rpm during the homogenization of the emulsion, larger particles were formed. All these manipulations allowed the creation of particles ranging from 10 nm to 200 nm. A higher viscosity of the organic phase, achieved with 2% vitamin E, increased the particle size to 300 nm. Afterwards, SFEE was used to encapsulate hydroxytyrosol-rich olive oil (HT-oil), obtained from alperujo, in Eudraguard® protect for its preservation. Spherical non-aggregate particles were formed with an average of 230 nm. High degrees of encapsulation were possible (up to 99%) resulting in loadings of HT-oil in the obtained particles of 39% with 0.7 mg HT per g of particle.
dc.description.departmentDepto. de Ingeniería Química y de Materiales
dc.description.facultyFac. de Ciencias Químicas
dc.description.refereedTRUE
dc.description.sponsorshipMinisterio de Ciencia, Innovación y Universidades (España)
dc.description.sponsorshipGobernación de Bolívar (Colombia)
dc.description.statuspub
dc.identifier.citationDiego F. Tirado, Angela Latini, Lourdes Calvo, The encapsulation of hydroxytyrosol-rich olive oil in Eudraguard® protect via supercritical fluid extraction of emulsions, Journal of Food Engineering, Volume 290, 2021, 110215, ISSN 0260-8774, https://doi.org/10.1016/j.jfoodeng.2020.110215.
dc.identifier.doi10.1016/j.jfoodeng.2020.110215
dc.identifier.issn0260-8774
dc.identifier.officialurlhttps://doi.org/10.1016/j.jfoodeng.2020.110215
dc.identifier.urihttps://hdl.handle.net/20.500.14352/91331
dc.journal.titleJournal of Food Engineering
dc.language.isoeng
dc.page.initial110215
dc.publisherElsevier
dc.relation.projectIDRTI 2018-097230-B-I00
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalen
dc.rights.accessRightsrestricted access
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.cdu66.0
dc.subject.cdu620
dc.subject.keywordSupercritical extraction
dc.subject.keywordCork granules
dc.subject.keywordTCA removal
dc.subject.keywordCork mechanical properties
dc.subject.ucmIngeniería química
dc.subject.unesco3303 Ingeniería y Tecnología Químicas
dc.titleThe encapsulation of hydroxytyrosol-rich olive oil in Eudraguard® protect via supercritical fluid extraction of emulsions
dc.typejournal article
dc.type.hasVersionVoR
dc.volume.number290
dspace.entity.typePublication
relation.isAuthorOfPublicationf2587cb3-725d-4333-90ba-d4aac12ec04c
relation.isAuthorOfPublication.latestForDiscoveryf2587cb3-725d-4333-90ba-d4aac12ec04c
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