Micro‐encapsulation of refined olive oil: influence of capsule wall components and the addition of antioxidant additives on the shelf life and chemical alteration

Calvo, Patricia; Castaño, Ángel Luís; Lozano, M.; González‐Gómez, David

doi:10.1002/jsfa.5689

Cited by 15 publications

(9 citation statements)

References 36 publications

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“…The incorporation of GS at the appropriate level into the proteinaceous wall material more likely improved drying properties of the wall material, probably by enhancing the formation of a dry crust around the drying droplets (Calvo et al . ). The results indicated that the excessive amount of GS had the adverse effect on encapsulation.…”

Section: Resultsmentioning

confidence: 97%

Effect of Glucose Syrup and Fish Gelatin on Physicochemical Properties and Oxidative Stability of Spray-Dried Micro-Encapsulated Shrimp Oil

Takeungwongtrakul

Benjakul

2016

Journal of Food Processing and Preservation

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The effects of different wall materials on micro‐encapsulated shrimp oil (MSO) and oxidative stability of MSO during the storage were studied. Whey protein concentrate (WPC), sodium caseinate (SC) and glucose syrup (GS) mixtures at the ratio of either 1:1:2 or 1:1:4 (w/w/w) as wall materials yielded MSO with the highest encapsulation efficiency (EE). When gelatin (GEL) was used to substitute the mixture of WPC : SC, the EE was decreased. The highest EE was obtained when GEL was used to replace WPC. Therefore, SC : GEL : GS (1:1:4) was shown as the most appropriate wall material. After 6 weeks of storage at 30C, MSO with SC : GEL : GS (1:1:4) as wall material had the low peroxide value and the lowest abundance of volatile compounds. Thus, MSO with SC : GEL : GS (1:1:4) as wall material showed the highest EE and enhanced oxidative stability. Practical Applications Shrimp oil from hepatopancreas, is one of the important sources of n–3 fatty acids and carotenoids, which are susceptible to oxidation. Micro‐encapsulation with the appropriate wall materials is another potential means in prevention of deterioration of oil mediated by oxidation. Wall material is important in developing micro‐encapsulation to enhance oxidative stability of shrimp oil during the extended storage.

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Section: Resultsmentioning

confidence: 97%

Effect of Glucose Syrup and Fish Gelatin on Physicochemical Properties and Oxidative Stability of Spray-Dried Micro-Encapsulated Shrimp Oil

Takeungwongtrakul

Benjakul

2016

Journal of Food Processing and Preservation

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“…Gharsallaoui et al reported that lactose in its amorphous state acted as a hydrophilic sealant that significantly limited the diffusion of the hydrophobic core through the wall material, thus leading to high EE values. The incorporation of carbohydrates into the wall material systems has been shown to improve drying properties of the wall material, probably by enhancing the formation of a dry crust around the drying droplets . Although carbohydrates have several desirable properties as a micro‐encapsulating agent, such as low viscosities at high solid contents and good solubility, they show low interfacial properties required for high EE .…”

Section: Resultsmentioning

confidence: 99%

Wall materials and the presence of antioxidants influence encapsulation efficiency and oxidative stability of micro‐encapsulated shrimp oil

Takeungwongtrakul

Benjakul

H‐Kittikun

2014

Euro J Lipid Sci & Tech

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The effect of different mixed wall materials including whey protein concentrate (WPC): sodium caseinate (SC) (1:1, w/w), WPC:SC:gum arabic (1:1:2, w/w/w), WPC:SC:glucose syrup (1:1:2, w/w/w) and WPC:SC:maltodextrin (1:1:2, w/w/w) on micro‐encapsulation of shrimp oil was investigated. The highest encapsulation efficiency (EE) was obtained when the mixture of WPC, SC and glucose syrup was used (84.43–88.19%), while the lowest EE was found for the sample using WPC and SC as wall materials (50.37–53.05%). All powders had low moisture contents (<3.5%) and no difference in volume‐weighted mean particle diameter (d43) was noticeable (P > 0.05). Oxidative stability of shrimp oil micro‐capsules using a mixture of WPC, SC and glucose syrup as wall materials incorporated with different antioxidants was examined during storage at 30°C for 6 weeks. With increasing storage time, an increase in peroxide value (PV) was observed (P < 0.05). The lowest PV was found in those samples with added lemon essential oil + EDTA + tannic acid after 6 weeks of storage (P < 0.05). Thus, the use of appropriate wall materials in combination with antioxidants yielded micro‐encapsulated shrimp oil with high oxidative stability. Practical applications: Shrimp hepatopancreas, a byproduct from shrimp processing industries, is one of the important sources of lipids and astaxanthins, which are susceptible to oxidation. Micro‐encapsulation is a process by which small particles of core materials are covered with wall materials. Wall material is important in developing micro‐encapsulation. Additionally, the use of potential antioxidants in conjunction with micro‐encapsulation is required to enhance oxidative stability of shrimp oil during the extended storage. Impact of wall materials and antioxidants on encapsulation efficiency and oxidative stability of micro‐encapsulated shrimp oil.

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“…Encapsulation by freeze drying has been used for oil encapsulation by several researchers (Sen Gupta, Ghosh, Maiti, & Ghosh, 2012;Calvo et al, 2012;Silva, Coelho, Calado, & Rocha-Leão, 2013;Heinzelmann & Franke, 1999;Heinzelmann, Franke, Velasco, & Márquez-Ruiz, 2000) and many of them include the enhancement of oxidative stability during storage. Sen Gupta et al (2012) preferred to use freeze drying to encapsulate pomegranate seed oil due to low temperatures and having effective results for sensitive materials.…”

Section: Freeze Dryingmentioning

confidence: 99%

“…Sen Gupta et al (2012) preferred to use freeze drying to encapsulate pomegranate seed oil due to low temperatures and having effective results for sensitive materials. Calvo et al (2012) also used freeze drying for encapsulation of refined olive oil due to the higher resistance of freeze dried particles than spray dried particles to oxidation. The study showed that better results were obtained by the effective barrier preventing the oxidative damage and the stability of the capsules were ensured due to lower humidity and water activity achieved by encapsulation process (Calvo et al, 2012).…”

Section: Freeze Dryingmentioning

confidence: 99%

“…Calvo et al (2012) also used freeze drying for encapsulation of refined olive oil due to the higher resistance of freeze dried particles than spray dried particles to oxidation. The study showed that better results were obtained by the effective barrier preventing the oxidative damage and the stability of the capsules were ensured due to lower humidity and water activity achieved by encapsulation process (Calvo et al, 2012). The oxidative stability of encapsulated fish oil by freeze drying was also covered by Heinzelmann & Franke (1999), and , and their results showed promising effect of freeze drying on enhancement of oxidative stability of fish oil.…”

Section: Freeze Dryingmentioning

confidence: 99%

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Enhancement of storage stability of wheat germ oil by encapsulation

Karadeniz

Şahin

Şumnu

2018

Industrial Crops and Products

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pagesWheat germ oil is a rich source of omega 3 and omega 6-fatty acids, octacosanol and tocopherol which has vitamin E activity. Due to these properties it is very beneficial for health but it is prone to oxidation in free form. Encapsulation provides protection of food ingredients from environmental stresses and increases the stability and functionality of the ingredient, which makes it possible to be used in functional foods.The main objective of this study was to encapsulate wheat germ oil and to investigate its physicochemical properties and stabilities during storage. In encapsulation, aqueous solutions of maltodextrin (MD), gum arabic (GA), whey protein concentrate (WPC), chitosan (CS) and sodium caseinate (NaCa) at different concentrations were used as wall material. Core to coating ratio was constant as 1:8.The effects of different homogenization techniques (ultrasonication (US), high speed blending by silent crusher (SC) and microfluidization (MF)) on particle size distributions of emulsions and efficiency vi of microcapsules were investigated. The effect of different treatment passes in MF was also studied. In addition, the capsules prepared at the optimum conditions were studied for their storage stability by determining totox value and αtocopherol concentration during storage at 15°C and 45°C at 33.3% RH and 31.10% RH, respectively.NaCa was found to have better encapsulation properties than CS, WPC and GA in encapsulation of wheat germ oil. The SC and MF techniques were better in the formation of stable emulsions as compared to US. The change in treatment passes of MF did not have significant effect on encapsulation efficiencies; on the other hand, the increase in treatment passes decreased particle size of the emulsions.When storage temperature was 15°C, even the non-encapsulated oil was stable to oxidation. Storage stability analyses showed that rate of oxidation of fresh oil was higher than that of encapsulated oil stored at 45°C and microcapsules could maintain their stability for 20 days.

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Micro‐encapsulation of refined olive oil: influence of capsule wall components and the addition of antioxidant additives on the shelf life and chemical alteration

Abstract: It was concluded that the presence of proteins constituents in the microcapsule wall material extended the shelf life of the micro-encapsulated olive oil regardless the use of antioxidant additives.

Cited by 15 publications

References 36 publications

Effect of Glucose Syrup and Fish Gelatin on Physicochemical Properties and Oxidative Stability of Spray-Dried Micro-Encapsulated Shrimp Oil

Effect of Glucose Syrup and Fish Gelatin on Physicochemical Properties and Oxidative Stability of Spray-Dried Micro-Encapsulated Shrimp Oil

Wall materials and the presence of antioxidants influence encapsulation efficiency and oxidative stability of micro‐encapsulated shrimp oil

Enhancement of storage stability of wheat germ oil by encapsulation

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