Impact of the oil droplet size on the oxidative stability of microencapsulated oil.

Abstract:

:Microencapsulation aims to protect polyunsaturated fatty acids against oxidation by embedding oil droplets in a solid matrix. The effect of the oil droplet size on the oxidation was evaluated under consideration of the non-encapsulated oil and the powder particle size. An O/W emulsion (1.6%(w/w) soy protein; 30.4%(w/w) maltodextrin DE21; 8%(w/w) fish oil) was homogenised at different pressure levels (4, 8, 17.5 and 30 MPa). Emulsions were spray dried and the size of the obtained powders was standardised. Powders were stored for 147 days at 25 °C and the hydroperoxide concentration and Anisidine Value in the total- and encapsulated oil measured. The volume mean diameter of oil droplets varied between 0.48 ± 0.01 and 1.54 ± 0.07 µm. Powders containing small oil droplets resulted in fewer oxidation products, which was related to a larger specific surface area and therefore a pronounced chemical stabilisation by soy protein isolate rather than oxygen diffusion phenomena or different encapsulation efficiencies.

journal_name

J Microencapsul

authors

Linke A,Hinrichs J,Kohlus R

doi

10.1080/02652048.2020.1713243

subject

Has Abstract

pub_date

2020-03-01 00:00:00

pages

170-181

issue

2

eissn

0265-2048

issn

1464-5246

journal_volume

37

pub_type

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