Effects of microencapsulation by ionic gelation on the oxidative stability of flaxseed oil

被引：42

作者：

Menin, Alessia ^{[1
]}

Zanoni, Francesca ^{[1
]}

Vakarelova, Martina ^{[1
]}

Chignola, Roberto ^{[1
]}

Dona, Giulia ^{[1
]}

Rizzi, Corrado ^{[1
]}

Mainente, Federica ^{[1
]}

Zoccatelli, Gianni ^{[1
,2
]}

机构：

[1] Univ Verona, Dept Biotechnol, Str Grazie 15-CV1, I-37134 Verona, Italy

[2] Sphera Encapsulat SRL, Verona, Italy

来源：

FOOD CHEMISTRY | 2018年 / 269卷

关键词：

Flaxseed oil; Microencapsulation; Pectin; Alpha-linolenic acid; Omega-3; Oxidative stability; Ionic gelation; Peroxide value; PERFORMANCE LIQUID-CHROMATOGRAPHY; ALPHA-LINOLENIC ACID; FREE FATTY-ACIDS; ALGINATE MICROCAPSULES; LIPID OXIDATION; ENCAPSULATION; N-3; OMEGA-3-FATTY-ACIDS; TECHNOLOGY; NUTRITION;

D O I：

10.1016/j.foodchem.2018.06.144

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Flaxseed oil is a major source of omega-3 polyunsaturated fatty acids (PUFAs), as it contains nearly 50% of alpha-linolenic acid. For this reason it is highly susceptible to auto-oxidation. The aim of the work was to increase the stability of flaxseed oil by a microencapsulation process based on ionic gelation through vibrating-nozzle extrusion technology, using pectin as shell material. Two different drying systems, passive air drying (AD) and fluid bed (FB), were compared. The results show that the encapsulation efficiency is very high (up to 98%). Besides being approximately 20-fold faster, FB gives beads showing on average higher payload (76% vs 68%) and lower peroxide value (9.64 vs 21.33) than the AD. An accelerated test carried out on FB-dried beads shows that the oxidative stability of encapsulated oil is 13-fold higher than bulk oil (PV FB: 20 vs PV oil: 260), demonstrating the protecting effect of microencapsulation.

引用

页码：293 / 299

页数：7

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