Preparation of walnut oil microcapsules employing soybean protein isolate and maltodextrin with enhanced oxidation stability of walnut oil

Zhou, Dan; Pan, Yun; Ye, Jing; Jia, Jinping; Ma, Jinfang; Ge, Fahuan

doi:10.1016/j.lwt.2017.05.029

Cited by 61 publications

(34 citation statements)

References 29 publications

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“…PV of squalene increased obviously, but the PV of microcapsules increased gently during storage. This is in accordance with the findings of Zhou et al () who reported that the oxidation stability of walnut oil was enhanced significantly by microencapsulation. After 30 days of storage at 45 and 25 °C, the PV of squalene reached a high level of 34.6 and 24.8 mmol/kg, respectively.…”

Section: Resultssupporting

confidence: 93%

Preparation and characterization of squalene microcapsules by complex coacervation

Yin

Wang

Zhang

et al. 2018

J Food Process Engineering

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This study was aimed to enhance the stability of squalene by microencapsulation using gelatin (GE) and gum arabic (GA) as wall materials. The effects of the pH value, the ratio of wall materials to core materials, and the emulsification speed on the encapsulation efficiency (EE) were investigated. The optimal conditions were obtained by orthogonal experiments as follows: the pH value of 3.6, the ratio of wall materials to core materials 1:1, and the emulsification speed 10,000 rpm. Under the optimal conditions, the EE was 68.2%. The microcapsules were characterized by various physicochemical techniques, and it was confirmed that the squalene was successfully microencapsulated. The microencapsulated squalene showed lower decomposition rate, higher glass transition temperature, and lower oxidation values in comparison with unencapsulated squalene. The results revealed that the thermal and oxidation stabilities of squalene were enhanced significantly by microencapsulation. Practical Applications This article presents an optimized method to encapsulate squalene by complex coacervation using gelatin and gum arabic as wall materials. The stability of squalene was enhanced significantly by microencapsulation, and it provided an effective solution to reduce the loss of squalene in storage and use. Microencapsulated squalene will have more wide application in food industry, higher economic value.

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Section: Resultssupporting

confidence: 93%

Preparation and characterization of squalene microcapsules by complex coacervation

Yin

Wang

Zhang

et al. 2018

J Food Process Engineering

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“…6 . The microcapsules from the four groups showed a three-step heat loss curve 34 . Mass loss at 100 indicated water evaporation; between 180-262 each group began to show significant mass loss, representing the rupture of the wall materials; mass loss accelerated between 262-313 which may represent further rupture; between 313-500 the microcapsules lost integrity exposing the peony seed oil core, this was followed by thermal decomposition of all components.…”

Section: Synchronous Thermogravimetric Analysismentioning

confidence: 98%

“…Microencapsulation of ALA-containing linseed oil using whey protein concentrate and maltodextrin as wall materials achieved embedding rates of 90 11 . Walnut oil microcapsules constructed from soybean protein isolate and maltodextrin significantly improved the oxidization stability of walnut oil, although microencapsulation efficiency was less than that of linseed oil 12 . Selection of appropriate wall materials is important for controlling the microencapsulation efficiency, physicochemical properties, and the storage stability of microencapsulated powders.…”

mentioning

confidence: 97%

Preparation and Characterization of Emulsion-based Peony Seed Oil Microcapsule

Yang

Cao

et al. 2020

J. Oleo Sci.

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The peony is a flowering plant of genus Paeonia with many general and medical uses. The peony is native to Europe, Western North America, and Asia, including China and can have a seed oil content of 40 1, 2. Peony seed oil has many potential applications, including as an agent to reduce the risk of eye disease and eye fatigue. This potential is due to its high percentage 90 of unsaturated fatty acids UFAs of which 45 are α-linolenic acids ALAs 3. ALA can be converted to eicosapentaenoic acid EPA and docosahexaenoic acid DHA in humans and is used in the growth and development of brain cells. ALA and its derivatives suppress thromboxane, which is implicated in cardiovascular diseases. Due to a wide range of potentially beneficial applications, peony seed oil was approved as a new food resource by the State Administration for Market Regulation, formerly the China State Food and Drug Administration, in 2011 4. Although high in UFAs, peony seed oil is low in natural antioxidants, which makes it highly susceptible to oxidization leading to a reduction in nutrients and flavour and the production of free radicals which may negatively impact health 5. Therefore, an effective method of preventing oxidation is necessary 6 8 .

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“…On the other hand, the main disadvantage of the use of maltodextrin in the microencapsulation process is the low emulsifying ability. Thus, to form stable emulsions, mixing with other wall materials such as arabic gum, modified starch, and proteins is encouraged [69,73,79].…”

Section: Wall Materialsmentioning

confidence: 99%

Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

2019

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Natural bioactive compounds and living cells have been reported as promising products with beneficial properties to human health. The constant challenge regarding the use of these components is their easy degradation during processing and storage. However, their stability can be improved with the microencapsulation process, in which a compound sensitive to adverse environmental conditions is retained within a protective polymeric material. Microencapsulation is a widely used methodology for the preservation and stabilization of functional compounds for food, pharmaceutical, and cosmetic applications. The present review discusses advances in the production and application of microcapsules loaded with functional compounds in food products. The main methods for producing microcapsules, as well as the classes of functional compounds and wall materials used, are presented. Additionally, the release of compounds from loaded microcapsules in food matrices and in simulated gastrointestinal conditions is also assessed.

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Preparation of walnut oil microcapsules employing soybean protein isolate and maltodextrin with enhanced oxidation stability of walnut oil

Cited by 61 publications

References 29 publications

Preparation and characterization of squalene microcapsules by complex coacervation

Preparation and characterization of squalene microcapsules by complex coacervation

Preparation and Characterization of Emulsion-based Peony Seed Oil Microcapsule

Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

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