Antioxidant efficacy of thymol and carvacrol in microencapsulated walnut oil triacylglycerols

被引：47

作者：

Gursul, Sevilay ^{[1
]}

Karabulut, Ihsan ^{[1
]}

Durmaz, Gokhan ^{[1
]}

机构：

[1] Inonu Univ, Fac Engn, Dept Food Engn, TR-44280 Malatya, Turkey

来源：

FOOD CHEMISTRY | 2019年 / 278卷

关键词：

Thymol; Carvacrol; Encapsulation; Oxidation; Antioxidant; Walnut oil; JUGLANS-REGIA L; OXIDATIVE STABILITY; SODIUM CASEINATE; LIPID OXIDATION;

D O I：

10.1016/j.foodchem.2018.11.134

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Antioxidant efficiency of thymol and carvacrol in walnut oil triacylglycerols (WO-TAGs) was investigated. WO-TAGs alone or fortified with thymol/carvacrol were emulsified with sodium caseinate-lactose mixture. Oxidative stability of freeze dried emulsions was assessed via Rancimat and accelerated oven tests. Bulk WO-TAGs with and without thymol/carvacrol were also tested for comparison. Higher induction periods (IPs) were recorded for encapsulated and antioxidant fortified WO-TAGs compared to non-encapsulated and non-fortified counterparts. IP of thymol included and encapsulated WO-TAGs were found to be 1.5-2 fold higher than that of carvacrol at all concentrations (0.05-0.20%). IP of WO-TAGs was increased dose-dependent manner in the case of thymol and the highest protection was obtained with 0.20% thymol concentration (p < 0.05). Peroxide formation in bulk WO-TAGs fortified with carvacrol showed a slightly higher oxidative stability compared to thymol after 24 d of storage whereas thymol was a bit more effective in encapsulated WO-TAGs.

引用

页码：805 / 810

页数：6

共 29 条

[1] Antioxidant effect of natural plant extracts on the microencapsulated high oleic sunflower oil [J].

Ahn, Jang-Hyuk ;

Kim, Young-Pil ;

Seo, Eun-Mi ;

Choi, Young-Ki ;

Kim, Hak-Sung .

JOURNAL OF FOOD ENGINEERING, 2008, 84 (02) :327-334

[2]

Amorati R., 2013, J AGR FOOD CHEM

[3] Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin [J].

Bae, E. K. ;

Lee, S. J. .

JOURNAL OF MICROENCAPSULATION, 2008, 25 (08) :549-560

[4] Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials [J].

Carneiro, Helena C. F. ;

Tonon, Renata V. ;

Grosso, Carlos R. F. ;

Hubinger, Miriam D. .

JOURNAL OF FOOD ENGINEERING, 2013, 115 (04) :443-451

[5] Applications of spray-drying in microencapsulation of food ingredients: An overview [J].

Gharsallaoui, Adem ;

Roudaut, Gaelle ;

Chambin, Odile ;

Voilley, Andree ;

Saurel, Remi .

FOOD RESEARCH INTERNATIONAL, 2007, 40 (09) :1107-1121

[6] Microencapsulation of fish oil by freeze-drying techniques and influence of process parameters on oxidative stability during storage [J].

Heinzelmann, K ;

Franke, K ;

Velasco, J ;

Márquez-Ruiz, G .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2000, 211 (04) :234-239

[7] Physicochemical characterization and stability of chia oil rnicroencapsulated with sodium caseinate and lactose by spray-drying [J].

Ixtaina, Vanesa Y. ;

Julio, Luciana M. ;

Wagner, Jorge R. ;

Nolasco, Susana M. ;

Tomas, Mabel C. .

POWDER TECHNOLOGY, 2015, 271 :26-34

[8] Obtaining butter oil triacylglycerols free from β-carotene and α-tocopherol via activated carbon adsorption and alumina-column chromatography treatments [J].

Karabulut, Ihsan ;

Topcu, Ali ;

Akmil-Basar, Canan ;

Onal, Yunus ;

Lampi, Anna-Maija .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2008, 85 (03) :213-219

[9]

Kumar DD, 2016, FOOD FUNCT, V7, P417, DOI [10.1039/c5fo00924c, 10.1039/C5FO00924C]

[10] Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges [J].

Laguerre, M. ;

Lecomte, J. ;

Villeneuve, P. .

PROGRESS IN LIPID RESEARCH, 2007, 46 (05) :244-282

← 1 2 3 →