and a high utilization rate. However, the oxidative stability of CPSO is poor when compared with hot-pressed sesame oil. The conversion of sesamolin to sesamol and Maillard antioxidant products under roasted and pressed at high temperature are the main reasons for the strong oxidative stability of hot-pressed sesame oil. CPSO pressed at a room temperature does not contain sesamol and will not produce Maillard antioxidant products. Therefore, CPSO has poor oxidative stability and a short shelf life, which restricts the use and development of CPSO.Microcapsule technology is extensive application in the food industry 4 , such as for flavors, minerals, vitamins, oils and bioactive substances 5 7 . Some functional oils possess a variety of unsaturated fatty acids, such as fish oil, linseed oil, nut oil and olive oil, which resulting in extremely poor oxidative stability, exactly, the application of microcapsule technology on those oil can solve the problem perfectly and there are already many research results. The use of microcapsule technology can not only significantly enhance Abstract: Although cold-pressed sesame oil (CPSO) possesses high nutritional value, its application in the food industry is limited due to its poor oxidative stability. The aim of this study was to enhance the oxidative stability of CPSO by complex coacervation microcapsule technology with gelatin and gum Arabic as wall materials. The characterization of CPSO microcapsules were evaluated by a particle image analyzer, a laser particle size distribution analyzer, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA). The encapsulation efficiency (EE) reached 90.25%. The average particle size of the microcapsules was approximately 117.1 μm and many oil droplets were encapsulated by complex coacervation to form a multinuclear spherical microcapsule. The FTIR study confirmed that the process of complex coacervation was formed between gelatin and gum Arabic by electrostatic interactions. The TGA study suggested that the microcapsules had good heat resistance. The fatty acid composition, the content of sesamin, sesamolin and vitamin E in CPSO were determined before and after microencapsulation. It showed that the microencapsulation process had almost no effect on the fatty acid composition, sesamin and sesamolin, only Vitamin E was slightly lost during the microencapsulation process. The accelerated storage test showed that microencapsulation significantly increased the oxidative stability of CPSO.
Lignocellulosic biomass, such as corn bran, has limited accessibility to solvents during thermal-chemical processes. However, a pretreatment can help to change the characteristics of the raw material and improve the yield of the polysaccharides. A twin-screw extrusion pretreatment was developed to enhance the polysaccharide yield and decrease the optimum temperature and time during the hydrothermal treatment of corn bran. The effects of temperature and time on the polysaccharide yield were investigated during the hydrothermal treatment with pretreated and unpretreated corn bran. All samples were comparatively analyzed by Xray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM), and thermogravimetric analysis to investigate the changes in the chemical and physical characteristics. The results showed that the twin-screw extrusion pretreatment changed the main physical structure and thermochemical behavior of corn bran, which confirmed that it could enhance the polysaccharide yield and decrease the optimum treatment temperature and reduce the process duration. The pretreatment and the hydrothermal treatment temperature also had a synergetic effect on extraction yield and the composition of polysaccharide fractions of corn bran compared to the unpretreated sample. This study contributes to the knowledge improvement of corn bran pretreatments, which can be used for the efficient production of polysaccharides.
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