ArticleFoods (Basel, Switzerland)2021
Formulation and Evaluation of Spray-Dried Reconstituted Flaxseed Oil-in-Water Emulsions Based on Flaxseed Oil Cake Extract as Emulsifying and Stabilizing Agent.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 32 citations in OpenAlex.
- Development and characterization of an aloe vera-based bio-emulsifier for sustainable bio-emulsion liquid membrane systems for wastewater treatment.Scientific reports · 2026Article
- Flaxseed Oilcake: An Ingredient with High Nutritional Value in the Realization of Innovative Food Products.Foods (Basel, Switzerland) · 2025Article
- Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying.Foods (Basel, Switzerland) · 2024Article
- Studies on spray dried topical ophthalmic emulsions containing cyclosporin A (0.05% w/w): systematic optimization, in vitro preclinical toxicity and in vivo assessments.Drug delivery and translational research · 2023Article
- Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract.Antioxidants (Basel, Switzerland) · 2023Article
- Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread.Foods (Basel, Switzerland) · 2023Article
- Physico-Chemical and Antimicrobial Efficacy of Encapsulated Dhavana Oil: Evaluation of Release and Stability Profile from Base Matrices.Molecules (Basel, Switzerland) · 2022Article
- Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality.Molecules (Basel, Switzerland) · 2022Article
- Whey Proteins as a Potential Co-Surfactant withMolecules (Basel, Switzerland) · 2021Article
- The Application of Spray-Dried and Reconstituted Flaxseed Oil Cake Extract as Encapsulating Material and Carrier for ProbioticMaterials (Basel, Switzerland) · 2021Article
- Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Spray drying of emulsions is a promising way of increasing their durability, offering the possibility of reconstitution, with the addition of water. The present study aimed to examine the properties of flaxseed oil cake extract (FOCE) as an emulsifying and stabilizing agent for spray-dried reconstituted oil-in-water emulsions. Maltodextrin: starch: flaxseed oil emulsions with FOCE or distilled water as liquid phases, and 10% and 20% of oil were spray-dried at 180 °C. The solubility, flowability, cohesiveness, bulk, and tapped densities of the spray-dried powders were analyzed. Additionally, the characteristics of initial and reconstituted emulsions, such as stability, creaming index, color, particle size, and rheological properties were evaluated. Results showed that FOCE could be an adequate emulsifier for spray-dried emulsions with a high oil content providing high stability after reconstitution, when compared to emulsions based only on maltodextrin-starch wall material with water as the liquid phase. This study showed an encouraging way for producing natural and plant-based spray-dried oil-loaded emulsions for food applications.
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