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

Autor(es)

Comunian, Talita A. ; Ravanfar, Raheleh ; de Castro, Mar Alves ; Dando, Robin ; Favaro-Trindade, Carmen S. ; Abbaspourrad, Alireza

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 233, p. 125-134, OCT 15 2017.
• Citações Web of Science: 16

Resumo

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 degrees 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. (C) 2017 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 16/07908-6 - Coencapsulação de óleo de echium e ácido sinápico ou quercetina por métodos combinados: dispositivos microfluídicos e gelificação iônica
• Beneficiário: Talita Aline Comunian
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Doutorado