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[Food Chemistry] Improving oxidative stability of echium oil emulsions fabricated by Microfluidics:


Abstract:

Echium oil is rich in omega-3 fatty acids, which are important because of their benefits to human health; it is, however, unstable. The objective of this work was the coencapsulation of echium oil and quercetin or sinapic acid by microfluidic and ionic gelation techniques. The treatments were analyzed utilizing optical and scanning electron microscopy, encapsulation yield, particle size, thermogravimetry, Fourier transform infrared spectroscopy, stability under stress conditions, and oil oxidative/phenolic compound stability for 30 days at 40 °C. High encapsulation yield values were obtained (91–97% and 77–90% for the phenolic compounds and oil) and the encapsulated oil was almost seven times more stable than the non-encapsulated oil (0.34 vs 2.42 mg MDA/kg oil for encapsulated and non-encapsulated oil, respectively). Encapsulation was shown to promote oxidative stability, allowing new vehicles for the application of these compounds in food without the use of solvents and high temperature.

Talita A. Comuniana, b, Raheleh Ravanfara, Inar Alves de Castroc, Robin Dandoa, Carmen S. Favaro-Trindadeb, Alireza Abbaspourrada, , a Department of Food Science, College of Agriculture & Life Sciences, Stocking Hall, Cornell University, NY, USA b University of São Paulo, College of Animal Science and Food Engineering, Av. Duque de Caxias Norte, 225, CP 23, CEP 13535 900 Pirassununga, SP, Brazil c University of São Paulo, College of Pharmaceutical Sciences, Av. Professor Lineu Prestes, 580, Bairro Butantã, CEP 05434-070 São Paulo, SP, Brazil Received 16 January 2017, Revised 7 April 2017, Accepted 15 April 2017, Available online 17 April 2017

Show less https://doi.org/10.1016/j.foodchem.2017.04.085

Link: http://www.sciencedirect.com/science/article/pii/S030881461730657X

#05242017 #emulsion #labonachip

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