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

This article belongs to the Section Food Engineering and Technology.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.This research was funded by the Spanish Ministry of Science, Innovation and Universities into the “Programa Estatal de Investigación, Desarrollo e Innovación Orientada a los Retos de la sociedad”, project number AGL2017-83331-R. ICN2 was supported by the Severo Ochoa program from the Spanish MINECO (Grant No. SEV-2017-0706).Peer reviewe