Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes

  • Talita A. ComunianEmail author
  • Luísa F. Favaro
  • Marcelo Thomazini
  • Eliria M. J. A. Pallone
  • Paulo José do Amaral Sobral
  • Inar Alves de Castro
  • Carmen S. Favaro-Trindade
Original Article


Echium oil is rich in omega-3, however, is unstable. The objective of this work was the co-encapsulation of echium oil and sinapic acid (SA) by emulsification using Arabic gum as emulsifier/carrier, followed by spray or freeze-drying. Eight treatments (S0, S200, S600 and S1000: particles spray dried with different concentrations of SA; L0, L200, L600 and L1000: particles freeze dried with different concentrations of SA) were analyzed in relation to microscopy, water activity (Aw), hygroscopicity, moisture, solubility, particle size, X-ray diffraction, thermogravimetry and accelerated oxidation. Particles of rounded shape and undefined form were obtained by spray and freeze-drying, besides ideal physicochemical properties for application (values from 0.091 to 0.365, 3.22 to 4.89%, 57 to 68% and 2.32 to 12.42 µm for Aw, moisture, solubility and particle size, respectively). All treatments protected the oil against oxidation, obtaining induction time of 5.31 h for oil and from 7.88 to 12.94 h for treatments. The better protection to oil was obtained with it emulsified and freeze-dried (L600); the encapsulation increased oxidative stability of the oil, besides facilitating its application over the fact the material is in powder form.


Omega-3 fatty acids Oxidation Microencapsulation Phenolic compound Arabic gum 



The authors thank Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) for the scholarship for T. A. Comunian (Process 2013/25862-5) and De Wit Speciality Oils for the echium oil donation.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Talita A. Comunian
    • 1
    Email author
  • Luísa F. Favaro
    • 1
  • Marcelo Thomazini
    • 1
  • Eliria M. J. A. Pallone
    • 1
  • Paulo José do Amaral Sobral
    • 1
  • Inar Alves de Castro
    • 2
  • Carmen S. Favaro-Trindade
    • 1
  1. 1.College of Animal Science and Food EngineeringUniversity of São PauloPirassunungaBrazil
  2. 2.College of Pharmaceutical SciencesUniversity of São PauloSão PauloBrazil

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