Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers

被引：29

作者：

Comunian, Talita A. ^{[1
]}

Nogueira, Marina ^{[2
]}

Scolaro, Bianca ^{[2
]}

Thomazini, Marcelo ^{[1
]}

Ferro-Furtado, Roselayne ^{[3
]}

de Castro, Inar Alves ^{[2
]}

Favaro-Trindade, Carmen S. ^{[1
]}

机构：

[1] Univ Sao Paulo, Coll Anim Sci & Food Engn, Ave Duque Caxias Norte 225,CP 23, BR-13535900 Pirassununga, SP, Brazil

[2] Univ Sao Paulo, Coll Pharmaceut Sci, Ave Prof Lineu Prestes 580, BR-05434070 Sao Paulo, SP, Brazil

[3] Embrapa Agroind Trop, Rua Dra Sara Mesquita 2270, BR-60511110 Fortaleza, Ceara, Brazil

来源：

FOOD CHEMISTRY | 2018年 / 252卷

基金：

巴西圣保罗研究基金会;

关键词：

Encapsulation; Complex coacervation; Sinapic acid; Phytosterol; Echium oil; Cashew gum; PHENOLIC-COMPOUNDS; SINAPIC ACID; OXIDATIVE STABILITY; RICH OIL; MICROENCAPSULATION; OMEGA-3-FATTY-ACIDS; FOOD; PHYTOSTEROLS; EMULSION; FISH;

D O I：

10.1016/j.foodchem.2018.01.121

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Intake of omega-3 fatty acids and phytosterols aids in the reduction of cholesterol and serum triglycerides. However, both fatty acids and phytosterols are susceptible to oxidation. This work coencapsulated echium oil (source of stearidonic and alpha-linolenic fatty acids) and beta-sitosterol (phytosterol) by complex coacervation using different combinations of wall materials, and sinapic acid (SA) and transglutaminase as crosslinkers. High encapsulation yields were obtained (29-93% for SA; 68-100% for the mixture of oil and phytosterols) and retention of 49-99% and 16% for encapsulated and free SA, at 30 days-storage. Treatment with gelatin-arabic gum and 0.075 g SA/g gelatin showed the best results: 0.07 mg MDA/g capsule, and retention of 96, 90 and 74% for alpha-linolenic, stearidonic acid and beta-sitosterol at 30 days of storage, respectively. Thus, coencapsulation of echium oil and phytosterol using SA as the crosslinker was possible, obtaining effective vehicles for protection and application of these compounds in foods.

引用

页码：277 / 284

页数：8

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