Retarded Oxidation of Liquid Lipids Entrapped in Matrixes of Saccharides or Proteins

Imagi, Jun; Muraya, Koji; Yamashita, Daisuke; Adachi, Shuji; Matsuno, Ryuichi

doi:10.1271/bbb.56.1236

Cited by 50 publications

(28 citation statements)

References 6 publications

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“…As reported by Imagi et al [17], a lower percentage of free or non-encapsulated oil would indicate an efficient microencapsulation process, thereby, improving the quality of the microencapsulated product.…”

Section: Microencapsulation Efficiency Of Linseed Oilmentioning

confidence: 64%

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Development of a soup powder enriched with microencapsulated linseed oil as a source of omega‐3 fatty acids

Rubilar

Morales

Tinoco

et al. 2012

Euro J Lipid Sci & Tech

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The main objective of this study was to develop an optimized formulation of soup powder enriched with omega-3 fatty acids. For this purpose, the process conditions for optimizing the microencapsulation efficiency (ME) of linseed oil by spray drying were determined using the Taguchi methodology with an orthogonal array L 4 ( 2 3 ). The effect of the variables on the ME, such as wall material concentration (25 and 30%), linseed oil concentration (14 and 20%), and wall material type (gum arabic GA; and a mixture maltodextrin/GA), was evaluated. The oxidative stability of the microcapsules obtained were determined by the Rancimat method, and a morphological and size characterization of microcapsules was performed by scanning electronic microscopy, confocal microscopy, and laser diffraction. The optimization of the soup formulation was reached by means of RSM, using the central composite design, two control factors (salty taste and consistency), and 11 design points. The hedonic test was applied to measure the acceptability of the optimized formulation. Chemical characterization of optimized soup and its oxidative stability were also evaluated. This study resulted in a healthy soup enriched with omega-3 which was highly acceptable to consumers.Practical applications: Linseed oil is a healthy and nutritive oil, very rich in unsaturated fatty acids such as omega-3. In addition to protecting the oil against oxidative damage, the microencapsulation of oils in a polymeric matrix (mainly polysaccharides and proteins) also offers the possibility of controlled release of the lipophilic functional ingredient and can be useful for the supplementation of foods with PUFA. The soup powder enriched with microencapsulated linseed oil as a source of omega-3 formulated in this study will contribute to the development of foods according to the functionality requirements of current consumers and markets.

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Section: Microencapsulation Efficiency Of Linseed Oilmentioning

confidence: 64%

“…Prior to its characterization, the microencapsulated oil (powder product) was stored at À208C in sealed plastic bags under vacuum according to Imagi et al [17].…”

Section: Microencapsulation By Spray Dryermentioning

confidence: 99%

Development of a soup powder enriched with microencapsulated linseed oil as a source of omega‐3 fatty acids

Rubilar

Morales

Tinoco

et al. 2012

Euro J Lipid Sci & Tech

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“…Spray-drying is the most popular technique for preparing microcapsules 4) . Factors affecting the oxidative stability of the encapsulated lipid, such as the type of polyunsaturated fatty acid, kind of wall material, and weight ratio of the lipid to wall material, have been examined [5][6][7][8][9][10] . We reported that the oxidation proceeded more slowly for the linoleic acid encapsulated with maltodextrin in smaller oildroplets 7,8) .…”

Section: Introductionmentioning

confidence: 99%

Effect of Oil-droplet Size on the Oxidation of Microencapsulated Methyl Linoleate

2008

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Effects of oil-droplet size, the weight ratio of oil to wall material and the storage temperature on the oxidation of methyl linoleate microencapsulated with maltodextrin by spray-drying were examined. The oxidation of methyl linoleate was more retarded for the microcapsules prepared from the emulsion having smaller oil droplets. The oxidation was more suppressed for the microcapsules having a lower weight ratio of oil to wall material. The fraction of unoxidized methyl linoleate leveled off after 10-to 15-days storage. The level, Y ∞ , depended on the weight ratio. The dependence of Y ∞ on the weight ratio was analyzed based on the percolation theory, and the three-dimensional model of the theory was suitable to express the dependence. The effect of the storage temperature on the oxidation of microencapsulated methyl linoleate was also examined, and the activation energy was evaluated. The value of the energy suggested that the oxidation itself was a rate-limiting step for the oxidation of methyl linoleate encapsulated with maltodextrin.

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“…[1][2][3][4][5] The microencapsulation process involves two steps: one is emulsiˆcation of the core material and dense solution of the wall material, and the other is drying of the resulting emulsion. It would, therefore, be desirable for the wall material to possess both emulsifying and emulsion-stabilizing abilities to produce microcapsules of the core material which iŝ nely coated with the wall material and is hard to oxidize.…”

mentioning

confidence: 99%

“…5,7) The kind of wall material is one of factors aŠecting this process. 3,5) A polysaccharide was used in this study as the wall material for the microencapsulation of linoleic acid by spray-drying, and the oxidative stability of the encapsulated linoleic acid was examined to assess the characteristics of the polysaccharide as a wall material. Gum arabic and maltodextrin were also used as wall materials for comparison.…”

mentioning

confidence: 99%

Oxidation of Linoleic Acid Encapsulated with Soluble Soybean Polysaccharide by Spray-drying

Minemoto

Hakamata

et al. 2002

Bioscience, Biotechnology, and Biochemistry

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Retarded Oxidation of Liquid Lipids Entrapped in Matrixes of Saccharides or Proteins

Cited by 50 publications

References 6 publications

Development of a soup powder enriched with microencapsulated linseed oil as a source of omega‐3 fatty acids

Development of a soup powder enriched with microencapsulated linseed oil as a source of omega‐3 fatty acids

Effect of Oil-droplet Size on the Oxidation of Microencapsulated Methyl Linoleate

Oxidation of Linoleic Acid Encapsulated with Soluble Soybean Polysaccharide by Spray-drying

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