Addition of a mushroom by-product in oil-in-water emulsions for the microencapsulation of sunflower oil by spray drying

• Published in: Food chemistry 2021-05, Vol.343, p.128429, Article 128429
• Main Authors: Umaña, Mónica, Turchiuli, Christelle, Rosselló, Carmen, Simal, Susana
• Format: Article
• Language: English
• Subjects: Agaricales; Capsules - chemistry; Chemical and Process Engineering; Emulsions - chemistry; Encapsulation efficiency; Engineering Sciences; Ergosterol - chemistry; Food and Nutrition; Food Storage; Life Sciences; Microencapsulation; Mushroom by-product; Oxidation-Reduction; Oxidative stability; Polysaccharides - chemistry; Powders; Spray Drying; Sunflower Oil - chemistry; Waste Products; Water; β-Glucans
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.128429

[Display omitted] •A. bisporus by-products were used in O/W emulsions for spray drying.•High encapsulation efficiency was obtained after spray drying (89%).•Mushroom concentrate prevented oil oxidation during spray drying and storage.•Mushroom concentrate altered powders particle size, solubility and color.•Ergosterol was better conserved when was encapsulated with mushroom concentrate. The by-product generated after ergosterol extraction from mushrooms (A. bisporus) is rich in polysaccharides (β-glucans) and proteins. The usefulness of this mushroom’s by-product (MC) in oil microencapsulation by spray drying was evaluated partially replacing maltodextrin (13.5% w/w dry matter) and totally substituting Tween®20 with MC. Ergosterol was investigated as antioxidant. Non-Newtonian stable emulsions with mono-modal droplet size distributions were obtained with MC. Oil encapsulation efficiency was high (≥89%) and oil within microcapsules containing MC exhibited higher (p