Preparation of microcapsule antioxidative wall materials of pine nut oil by the Maillard reaction

Abstract

BACKGROUND Maillard reaction products contribute to the amelioration of the biological functions or physical properties of foods and can be used to make dependable antioxidant wall materials for microcapsules of pine nut oil. The present study aimed to analyze the effects of temperature on the Maillard reaction of dry heat processes using gelatin/gum arabic (GE/GA) or gelatin/gum arabic/maltodextrin (GE/GA/MD) models and the products of the Maillard reaction as encapsulants to protect pine nut oil, as well as to evaluate the characteristics of the microcapsules. RESULTS The grafting degree of the product increased with the temperature increments during the Maillard reaction. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis showed that the polysaccharide covalently linked to the protein. The antioxidant capability of the Maillard products at 80 °C was the highest. The 2,2‐diphenyl‐1‐picrylhydrazyl radical‐scavenging activity, lipid peroxidation‐inhibiting activity and reducing power of the GE/GA/MD model were higher than those of the GE/GA model. With in vitro digestion of Maillard products, GE/GA/MD pine nut oil microcapsules exhibited greater oil release in artificial gastric and enteric juices. Microencapsulated pine nut oil had more stable oxygen, which protected the oil, compared to unencapsulated pine nut oil. CONCLUSION Temperature affects the degree of the Maillard reaction on GE/GA and GE/GA/MD models. © 2018 Society of Chemical Industry

Novel Antioxidative Wall Materials for Lactobacillus casei Microencapsulation via the Maillard Reaction between the Soy Protein Isolate and Prebiotic Oligosaccharides

“…In contrast, the cohesive blocks were observed in microcapsules, which probably resulted from the parts of SPIH 30 or MRPs that did not participate in shell formulation. Similar results were presented by Guo et al, who reported the agglomerated forms of pine nut oil microcapsules prepared by MRPs of gelatin/gum arabic or gelatin/gum arabic/maltodextrin . In addition, microcapsules prepared by MRPs assembled with a continuous surface and smooth protuberances, indicating the protective and film-forming properties of wall materials .…”

“…Similar results were presented by Guo et al, who reported the agglomerated forms of pine nut oil microcapsules prepared by MRPs of gelatin/gum arabic or gelatin/gum arabic/maltodextrin. 42 In addition, microcapsules prepared by MRPs assembled with a continuous surface and smooth protuberances, indicating the protective and film-forming properties of wall materials. 43 However, compared with MRP-based microcapsules, more serrated protuberances were observed on the surface of SPIH30/L.…”

Effect of roasting pre‐treatment of two grafted pine nuts ( Pinus koraiensis ) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil

“…Contrastingly, excessive heating would reduce the oil quality and cause the decrease of bioactive components in oil (Ali et al., 2017; Durmaz & Gökmen, 2011; Rękas, Wroniak, et al., 2017; Zhang, Li, et al., 2020). In view of the fact that pine nut oil is susceptible to oxidation (Guo et al., 2018) and the positive effect of thermal treatment on oil, it is worthy to explore appropriate roasting conditions and the possible way for enhancement of stability, so as to provide certain theoretical basis and technical support for quality control of the commercial product. To our best knowledge, few studies regarding the roasting process affecting physico‐chemical properties and oxidative stability of pine nut oil obtained from grafted varieties are reported.…”

Storage Stability and Physicochemical Properties of Flaxseed Oil Microencapsulated with Chinese Quince Seed Gum

“…During freeze-drying, the free water froze, bringing the oil drops into close contact, eventually forcing them into dense clusters in the form of lamellae or flakes. Other investigators have found similar structures in microcapsules prepared by freeze-drying. , …”