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Effects of microencapsulation by ionic gelation on the oxidative stability of flaxseed oil
Ist Teil von
Food chemistry, 2018-12, Vol.269, p.293-299
Ort / Verlag
England: Elsevier Ltd
Erscheinungsjahr
2018
Link zum Volltext
Quelle
MEDLINE
Beschreibungen/Notizen
•Encapsulation efficiency (EE) of flaxseed oil is 97%.•Pectin microbeads contain up to 76% flaxseed oil (payload).•Fluid bed drying leads to the formation of much fewer hydroperoxides than air drying.•Encapsulated oil is 13-fold more stable than bulk oil.
Flaxseed oil is a major source of omega-3 polyunsaturated fatty acids (PUFAs), as it contains nearly 50% of alpha-linolenic acid. For this reason it is highly susceptible to auto-oxidation. The aim of the work was to increase the stability of flaxseed oil by a microencapsulation process based on ionic gelation through vibrating-nozzle extrusion technology, using pectin as shell material. Two different drying systems, passive air drying (AD) and fluid bed (FB), were compared. The results show that the encapsulation efficiency is very high (up to 98%). Besides being approximately 20-fold faster, FB gives beads showing on average higher payload (76% vs 68%) and lower peroxide value (9.64 vs 21.33) than the AD. An accelerated test carried out on FB-dried beads shows that the oxidative stability of encapsulated oil is 13-fold higher than bulk oil (PV FB: 20 vs PV oil: 260), demonstrating the protecting effect of microencapsulation.