Stability of encapsulated olive oil in the presence of caffeic acid

Sun‐Waterhouse, Dongxiao; Zhou, Jing; Miskelly, Gordon M.; Wibisono, Reginald; Wadhwa, Sandhya S.

doi:10.1016/j.foodchem.2010.11.124

Cited by 129 publications

(99 citation statements)

References 41 publications

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“…Therefore, Totox value is calculated as the more representative measure of status of oxidation of lipids [23]. PV and p-AV of non-encapsulated and microencapsulated oil were measured according to Sun-Waterhouse et al's method with some modification [24].…”

Section: Determination Of Oxidative Stability Of Oilmentioning

confidence: 99%

Microencapsulation of chia seed oil using chia seed protein isolate⿿chia seed gum complex coacervates

Timilsena

Adhikari

Barrow

et al. 2016

International Journal of Biological Macromolecules

151

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Section: Determination Of Oxidative Stability Of Oilmentioning

confidence: 99%

Microencapsulation of chia seed oil using chia seed protein isolate⿿chia seed gum complex coacervates

Timilsena

Adhikari

Barrow

et al. 2016

International Journal of Biological Macromolecules

151

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“…Finally, the addition of BHT along with the wall components had a positive effect in both models, being OSI values significant higher in model 4 (BHT-carbohydrate-based model). Sun-Waterhouse, Zhou, Miskelly, Wibisono, and Wadhwa (2011), found that the addition of antioxidant agents among the wall components together with the physical barrier of the microcapsule wall had a synergistic effect against oil oxidation.…”

Section: Encapsulated and Un-encapsulated Olive Oil Chemical Charactementioning

confidence: 99%

Influence of the microencapsulation on the quality parameters and shelf-life of extra-virgin olive oil encapsulated in the presence of BHT and different capsule wall components

Calvo

Castaño

Lozano

et al. 2012

Food Research International

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“…The spray-drying technique for encapsulation of different oils have been frequently reviewed over the last decade, e.g., olive oil (Sun-Waterhouse et al 2011), flaxseed oil (Quispe-Condori et al 2011), sage oil (Rodea-González et al 2012), soya bean oil (Jones et al 2013), fish oil (Aghbashlo et al 2013;Pourashouri et al 2014), and chia oil (Ixtaina et al 2015). Both wall material selection and emulsion properties affect the process efficiency and the product stability (Pourashouri et al 2014).…”

Section: Introductionmentioning

confidence: 99%

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

Ogrodowska

Tańska

Brandt

2017

Food Bioprocess Technol

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In this study, the influence of encapsulation process conditions on the physical properties and chemical composition of encapsulated pumpkin seed oil was investigated. Four variants of encapsulated oil were prepared: spray-dried nonhomogenized emulsions at the inlet temperatures of 180 and 130°C, spray-dried homogenized emulsion at the inlet temperature of 130°C, and freeze-dried homogenized emulsion. The emulsion was prepared by mixing 10.6% oil with 19.8% wall materials (15.9% maltodextrin + 0.5% guar gum + 3.9% whey protein concentrate) and 69.6% distilled water. The quality of encapsulated pumpkin seed oil was evaluated by encapsulation efficiency, surface oil, total oil and moisture contents, flowing properties, color, and size. Additionally, fatty acid composition, pigment characteristics, and the content of bioactive compounds (tocopherols, squalene, and sterols) were determined. Changes of these components after the encapsulation process in comparison to the control pumpkin seed oil were considered as stability parameters. The highest encapsulation efficiency was obtained by spray-drying at the inlet temperature of 130°C. Generally, the spray-drying process had a positive effect upon the physical parameters of encapsulated pumpkin seed oil but results were dependent on process conditions. The higher inlet temperature generated more surface oil, but capsules obtained at the lower temperature were greater in size and more deformed. Although freeze-drying proceeded at a very low temperature, the powder obtained with this technique was characterized by the highest bioactive compound losses (with the exception of sterols) and the lowest stability. The homogenization process applied before spray-drying affected greater polyunsaturated fatty acid, squalene, and pigment degradation. In conclusion, results of the study showed that the spray-drying non-homogenized emulsion was a more recommendable technique for the encapsulation of pumpkin seed oil because of smaller changes of native compounds and better oxidative stability.

show abstract

Stability of encapsulated olive oil in the presence of caffeic acid

Cited by 129 publications

References 41 publications

Microencapsulation of chia seed oil using chia seed protein isolate⿿chia seed gum complex coacervates

Microencapsulation of chia seed oil using chia seed protein isolate⿿chia seed gum complex coacervates

Influence of the microencapsulation on the quality parameters and shelf-life of extra-virgin olive oil encapsulated in the presence of BHT and different capsule wall components

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

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