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Squalene encapsulation by emulsification and freeze-drying process: Effects on bread fortification.

Osvaldo E Sponton1,2, Adrián A Perez1,2, Carlos Osella3

  • 1Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina.

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Egg white protein nanoparticles effectively encapsulate squalene (SQ) for functional bread. This novel method enhances SQ stability in bread, preserving its quality and nutritional benefits.

Keywords:
breadegg white protein nanoparticlesemulsionencapsulationfreeze-dryingsqualene

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Area of Science:

  • Food Science
  • Nanotechnology
  • Nutritional Science

Background:

  • Squalene (SQ) is a valuable lipoid with potential health benefits.
  • Traditional methods for incorporating SQ into food products often face challenges with stability and bioavailability.
  • Egg white proteins (EWPs) offer potential as natural encapsulating agents due to their functional properties.

Purpose of the Study:

  • To develop and optimize an encapsulation system for squalene (SQ) using egg white protein nanoparticles (EWPn).
  • To evaluate the efficacy of the encapsulated SQ in a functional bread formulation.
  • To assess the impact of encapsulated SQ on bread quality and SQ stability.

Main Methods:

  • Egg white protein nanoparticles (EWPn) were prepared via heat treatment.
  • Squalene (SQ) was encapsulated using a conventional emulsion method with EWPn and freeze-drying.
  • Optimization of encapsulation parameters including oil fraction, protein concentration, homogenization pressure, and maltodextrin concentration.
  • Encapsulated SQ was incorporated into bread formulation, and its stability was compared to unencapsulated SQ.

Main Results:

  • Optimized conditions yielded high encapsulation efficiency (EE) of 89.5% ± 0.5% for SQ.
  • The freeze-dried SQ powder contained 24.4% ± 0.6% total oil and 2.6% ± 0.1% free oil.
  • Incorporation of 5.0% SQ powder did not negatively affect the physical, textural, or sensory properties of the bread.
  • Bread formulated with encapsulated SQ exhibited superior SQ stability compared to bread with unencapsulated SQ.

Conclusions:

  • Egg white protein nanoparticles (EWPn) are effective high molecular weight surfactants for squalene (SQ) encapsulation.
  • The developed emulsion and freeze-drying method successfully produced a stable SQ powder ingredient.
  • The encapsulated SQ is suitable for fortifying bread, enhancing its nutritional value without compromising quality.
  • This encapsulation strategy offers a promising approach for creating stable, functional food products enriched with squalene.