Nano‐encapsulation of orange peel essential oil in native gums ( Lepidium sativum and Lepidium perfoliatum ): Improving oxidative stability of soybean oil

Abstract

Soybean oil is an essential ingredient for cooking (Yu et al., 2019), which still has the largest share of vegetable oil production around the world. Due to high levels of polyunsaturated fatty acids including linoleic acid (C18:2) and linolenic acid (C18:3) the soybean oil has low oxidative stability. The oxidation reactions decrease the nutritional value, organoleptic quality, and the shelf life of the oils and fats (Lanna, José, Oliveira, Barros, & Moreira, 2005). In addition, the formation of oxidized products such as free radicals can cause premature aging, heart disease, and cancer (Yassari & Yasari, 2013). The use of antioxidants is generally recognized as an efficient method to stabilize edible oils and prevent peroxide reactions (Ghaderi-Ghahfarokhi, Barzegar, Sahari, & Azizi, 2016). Utilization of synthetic antioxidants such as tert-butyl hydroquinone (TBHQ) to prevent lipid oxidation is a common method, but because of their possible adverse effects on health, the demand to utilize natural antioxidants has increased in recent years. Several studies have explored

Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese‐style sausage

“…Antioxidants are generally used to stabilize edible oils and inhibit peroxide reactions; 22,34 they are also normally used in flavor microcapsules to preserve the flavor and aroma of compounds by inhibiting oxidation and off‐flavor production 19 . As ZBEO is extracted from the peel of Z. bungeanum with edible oil, although microencapsulation effectively maintained the stability of the main numb‐taste substance hydroxy‐ α ‐sanshool in ZBEO, the oxidation of edible oil will accelerate the degradation of hydroxy‐ α ‐sanshool and some other flavor components at room temperature and non‐vacuum storage conditions 9 .…”

“…The encapsulation efficiency (EE) and loading capacity (LC) were determined according to a previous description 9 . The changes in peroxide value (PV), acid value (AV) and thiobarbituric acid reactive substances (TBARS) value were analyzed according to the methods described by Dehghan et al 22 . with some modifications.…”

“…The encapsulation efficiency (EE) and loading capacity (LC) were determined according to a previous description. 9 The changes in peroxide value (PV), acid value (AV) and thiobarbituric acid reactive substances (TBARS) value were analyzed according to the methods described by Dehghan et al 22 with some modifications. First, 0.5 g of ZBEO microcapsules (containing 0.08 g of ZBEO) was dissolved in 25 mL of absolute ethanol, ultrasonically extracted for 30 min and then filtered through filter paper for PV, AV, and TBARS analysis.…”

Optimization of Ultrasound-Assisted Extraction and Encapsulation of Antioxidants from Orange Peels in Alginate-Chitosan Microparticles

“…The aqueous extract of orange peels was microencapsulated in whey protein concentrate and gum arabic by the coacervation method [ 13 ] and multilamellar liposomes [ 14 ]. The mixture of Lepidium sativum seed gum and Lepidium perfoliatum seed gum was used for the encapsulation of essential oil of orange peels in the form of nano-emulsion using an emulsifier Tween 20 [ 15 ].…”

Nano-encapsulation of sweet basil essential oil based on native gums and its application in controlling the oxidative stability of Kilka fish oil

“…Lepidium perfoliatum is a low cost, colorless, and odorless gum with high solubility and low viscosity, which can inhibit oxidation reactions. Regarding the above-mentioned properties, this gum is a suitable wall material to protect sensitive compounds after encapsulation (Dehghan, Esmaeilzadeh Kenari, & Raftani Amiri, 2020;Koocheki, Taherian, Razavi, & Bostan, 2009;Seyedi, Koocheki, Mohebbi, & Zahedi, 2014).…”