Effects of Blueberry (<i>Vaccinium corymbosum</i>) Juice on Lipid Oxidation During Spray Drying of Microencapsulated Menhaden Oil

Mohideen, Fathima Waheeda; Stine, Jesse J.; Bechtel, Peter J.; Solval, Kevin Mis; Bankston, J. David; Sathivel, Subramaniam

doi:10.1080/10942912.2013.877025

Cited by 5 publications

(3 citation statements)

References 34 publications

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“…Gupta and Jadhav [13] stressed that it is important to protect PUFA in edible oil against lipid oxidation in order to boost its shelf life, which can be accomplished by applying the efficient technique of microencapsulation. Due to the many advantages of the spray drying method, it is commonly used for microencapsulation in the food sector as well documented in the literature: Terminalia arjuna extracts [14] , pequi extracts [15] , fish oil, [16] flaxseed oil, [17] menhaden oil, [18] and chili seed oil. [19] A crucial objective to ensure the usefulness of spray-dried products for food application is to evaluate its stability and functionality during storage.…”

Section: Introductionmentioning

confidence: 99%

Quality changes of microencapsulated Nigella sativa oil upon accelerated storage

Mohammed

Hussin

Tan

et al. 2017

International Journal of Food Properties

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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 24 days at 65°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.

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Section: Introductionmentioning

confidence: 99%

Quality changes of microencapsulated Nigella sativa oil upon accelerated storage

Mohammed

Hussin

Tan

et al. 2017

International Journal of Food Properties

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“…The increasing of MCL extract was affected the surface content to be increased whereas the encapsulation efficiency was decreased as shown in Table I. These results happened due to the increasing of core-towall as suggested in Mohideen et al [29] investigation on encapsulating of blueberry juice using spray drying.…”

Section: A Physical and Encapsulation Properties Of MCLmentioning

confidence: 79%

Encapsulation of Michelia Champaca L. Extract and Its Application in Instant Tea

Utama‐ang¹,

Kopermsub²,

Thakeow³

et al. 2017

IJFE

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This research aimed to investigate the encapsulation of Michelia champaca L. (Champaca; MCL) extract and apply in green tea powder to create instant Champaca tea. The MCL encapsulated flavor powder was produced using spray drying. The carries of encapsulation were varied 20% w/v of maltodextrin with 0.5% w/v of trehalose. The experiment was conducted by variation of 5, 10, 15 and 20% MCL extract. The result showed that 10% MCL extract provided the highest encapsulation efficiency (93.39±0.57), the highest overall aroma rating score (6.5±0.5) with high yield recovery (34.52±0.61). The gas chromatograph mass spectrometry showed that there were 15 volatile compounds could be identified from the MCL encapsulated flavor powder. Camphene, limonene, βelemene, and β-caryophyllene were found in high amount from all powder samples. The principle analysis (PCA) of volatile compound using electronic nose suggested that the MCL encapsulated flavor powder 10% w/v can entrap the extract higher the others. The MCL encapsulated flavor powder with 10% w/v extract was mixed with green tea powder in three variations (0.1, 0.3, and 0.5% w/w) to produce instant Champaca tea. The sensory evaluation showed that the instant Champaca tea with the MCL encapsulated flavor powder at 0.3% w/w provided the highest sensory liking score in the range of 6.0-6.6 with the acceptance at 96.7%. In summary, the MCL extract 10% w/v was the most suitable to produce the MCL encapsulated flavor powder and the suitable amount of the MCL encapsulated flavor powder to produce the instant Champaca tea was 0.3% w/w.

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“…To the best of our knowledge, there are no previous data on the use of blueberry phenolic extracts encapsulated in microemulsions and liposomes on the prolongation of the oxidative stability of edible oils. Mohideen et al [2015] studied the effects of blueberry juices on lipid oxidation during spray drying of menhaden oil and they found that 10% of blueberry juices Table 1).…”

Section: The Effect Of Native and Encapsulated Blueberry Phenolic Extmentioning

confidence: 99%

Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability

Liović

Bošković

Drvenica

et al. 2018

Pol. J. Food Nutr. Sci.

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Natural phenolic compounds are recognized as bioactive ingredients in food but can also have a role as effective alternatives to synthetic antioxidants in stability improvement of foods prone to oxidation, such as edible oils. This study aimed at the preparation and HPLC-DAD characterization of phenolic extracts from Vaccinium corymbosum L. (raw, pasteurized, freeze-dried and treated with high-intensity ultrasound), and at testing their antioxidant potential in the prevention of olive oil oxidation in the native state and encapsulated into microemulsions and liposomes systems. Water-in-oil structured microemulsions used in this study were prepared using mechanical, ultrasonic, and high pressure homogenization. Liposomes with the average size of 589.1±2.9 nm were produced with the proliposome method using commercially available phosphatidylcholine-Phospolipon 90G. The obtained results showed signifi cant prolongation of the oxidative stability of extra virgin olive oil enriched with encapsulated blueberry phenolic extracts than with native phenolic extracts, regardless of the method used for blueberry processing. Phenolic extracts encapsulated in microemulsions had a stronger effect on the prolongation of olive oil oxidative stability in comparison with the extracts encapsulated in liposomes. The average prolongation rate of oxidative stability was 45.65% by phenolic extracts encapsulated in microemulsions prepared by mechanical homogenization (p=0.012), and 58.72% by microemulsions prepared by ultrasound homogenization (p=0.011). Phenolic extracts encapsulated in microemulsions prepared by high pressure homogenization had no effect on oil oxidative stability prolongation.

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Effects of Blueberry (Vaccinium corymbosum) Juice on Lipid Oxidation During Spray Drying of Microencapsulated Menhaden Oil

Cited by 5 publications

References 34 publications

Quality changes of microencapsulated Nigella sativa oil upon accelerated storage

Quality changes of microencapsulated Nigella sativa oil upon accelerated storage

Encapsulation of Michelia Champaca L. Extract and Its Application in Instant Tea

Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability

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