Literature DB >> 30956295

Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes.

Talita A Comunian1, Luísa F Favaro1, Marcelo Thomazini1, Eliria M J A Pallone1, Paulo José do Amaral Sobral1, Inar Alves de Castro2, Carmen S Favaro-Trindade1.   

Abstract

Echium oil is rich in omega-3, however, is unstable. The objective of this work was the co-encapsulation of echium oil and sinapic acid (SA) by emulsification using Arabic gum as emulsifier/carrier, followed by spray or freeze-drying. Eight treatments (S0, S200, S600 and S1000: particles spray dried with different concentrations of SA; L0, L200, L600 and L1000: particles freeze dried with different concentrations of SA) were analyzed in relation to microscopy, water activity (Aw), hygroscopicity, moisture, solubility, particle size, X-ray diffraction, thermogravimetry and accelerated oxidation. Particles of rounded shape and undefined form were obtained by spray and freeze-drying, besides ideal physicochemical properties for application (values from 0.091 to 0.365, 3.22 to 4.89%, 57 to 68% and 2.32 to 12.42 µm for Aw, moisture, solubility and particle size, respectively). All treatments protected the oil against oxidation, obtaining induction time of 5.31 h for oil and from 7.88 to 12.94 h for treatments. The better protection to oil was obtained with it emulsified and freeze-dried (L600); the encapsulation increased oxidative stability of the oil, besides facilitating its application over the fact the material is in powder form.

Entities:  

Keywords:  Arabic gum; Microencapsulation; Omega-3 fatty acids; Oxidation; Phenolic compound

Year:  2019        PMID: 30956295      PMCID: PMC6423194          DOI: 10.1007/s13197-019-03576-1

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN: 0022-1155            Impact factor:   2.701


  6 in total

1.  Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles.

Authors:  Sílvia C S R de Moura; Carolina L Berling; Sílvia P M Germer; Izabela D Alvim; Míriam D Hubinger
Journal:  Food Chem       Date:  2017-08-31       Impact factor: 7.514

2.  Protection of echium oil by microencapsulation with phenolic compounds.

Authors:  Talita A Comunian; Mickaël R G Boillon; Marcelo Thomazini; Marina Sayuri Nogueira; Inar Alves de Castro; Carmen S Favaro-Trindade
Journal:  Food Res Int       Date:  2016-03-09       Impact factor: 6.475

Review 3.  Recent strategies in spray drying for the enhanced bioavailability of poorly water-soluble drugs.

Authors:  Mark Davis; Gavin Walker
Journal:  J Control Release       Date:  2017-11-05       Impact factor: 9.776

4.  Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: Effect of ionic gelation and phenolic compounds.

Authors:  Talita A Comunian; Raheleh Ravanfar; Inar Alves de Castro; Robin Dando; Carmen S Favaro-Trindade; Alireza Abbaspourrad
Journal:  Food Chem       Date:  2017-04-17       Impact factor: 7.514

5.  Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid.

Authors:  Talita A Comunian; Isabela Elias Chaves; Marcelo Thomazini; Izabel Cristina Freitas Moraes; Roselayne Ferro-Furtado; Inar Alves de Castro; Carmen S Favaro-Trindade
Journal:  Food Chem       Date:  2017-06-10       Impact factor: 7.514

6.  Effect of different polysaccharides and crosslinkers on echium oil microcapsules.

Authors:  Talita A Comunian; Joaquin Gomez-Estaca; Roselayne Ferro-Furtado; Gelson José Andrade Conceição; Izabel Cristina Freitas Moraes; Inar Alves de Castro; Carmen S Favaro-Trindade
Journal:  Carbohydr Polym       Date:  2016-05-17       Impact factor: 9.381

  6 in total
  1 in total

Review 1.  Spray Drying for the Encapsulation of Oils-A Review.

Authors:  Nameer Khairullah Mohammed; Chin Ping Tan; Yazid Abd Manap; Belal J Muhialdin; Anis Shobirin Meor Hussin
Journal:  Molecules       Date:  2020-08-26       Impact factor: 4.411

  1 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.