Quality changes of microencapsulated Nigella sativa oil upon accelerated storage

被引：19
|
作者：
Mohammed, Nameer Khairullah [1 ,3 ]
Hussin, Anis Shobirin Meor [1 ,2 ]
Tan, Chin Ping [1 ]
Manap, Mohd Yazid Abdul [1 ,2 ]
Alhelli, Amaal M. [1 ]
机构：
[1] Univ Putra Malaysia, Fac Food Sci & Technol, Upm Serdang 43400, Selangor, Malaysia
[2] Univ Putra Malaysia, Halal Prod Res Inst, Upm Serdang 43400, Selangor, Malaysia
[3] Univ Tikrit, Dept Food Sci & Biotechnol, Coll Agr, Tikrit, Iraq
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2018年 / 20卷
关键词：
Nigella sativa oil; microencapsulation; oxidative stability; fatty acids; antioxidant; CRUDE SEED OILS; PHYSICOCHEMICAL PROPERTIES; OXIDATIVE STABILITY; ANTIOXIDANT PROPERTIES; FISH-OIL; ENCAPSULATION EFFICIENCY; THYMOQUINONE CONTENT; L; FOOD; LECITHIN;
D O I：
10.1080/10942912.2017.1371189
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Microencapsulation is frequently used to enhance the stability of liquid food by transforming it to a free-flowing powder. This study aimed to evaluate the effect of storage for 24days at 65 degrees C on the overall quality and stability of microencapsulated Nigella sativa oil (MNSO) compared to uncapsulated Nigella sativa oil (NSO). During storage time, the total oil was extracted from the MNSO and was examined every six days along with the uncapsulated NSO. The uncapsulated oil showed many changes to its properties including reductions in oxidative stability, content of bioactive compounds, and antioxidant activity, as well as changes in fatty acid composition. The same parameters were evaluated for MNSO, which showed increased stability and resistance under the same storage conditions. The results confirmed the efficacy of the microencapsulation in protecting the oil.
引用
收藏
页码：S2395 / S2408
页数：14
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