Encapsulation of a lipid precursor, the eicosapentaenoic acid, to study the development of the<i>crassostrea gigas</i>oyster flavours

Jouzel, B.; Pennarun, Anne-Laure; Prost, Carole; Renard, Denis; Poncelet, D.; Demaimay, M.

doi:10.3109/02652040309178047

Cited by 7 publications

(1 citation statement)

References 15 publications

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“…Gelatin/gum arabic Soybean oil, olive oil, and peanut oil Rabišková, Valasková [68] Gelatin/gum arabic EPA Lamprecht, Schäfer, Lehr [69] Gelatin/gum arabic Fish oil Jouzel et al [70] Whey protein/gum arabic Sunflower oil, lemon, and orange essential oil…”

Section: Wall Materials Core Materials Sourcementioning

confidence: 99%

Microencapsulation and Its Uses in Food Science and Technology: A Review

Amaral¹,

Andrade²,

Conto³

2019

Microencapsulation - Processes, Technologies and Industrial Applications

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Microencapsulation is a group of technologies aiming to produce small particles called microcapsules that can be released at a specific speed under certain conditions. Microencapsulation technology is used in the pharmaceutical, agrochemical, and food industries; however, microcapsule production is most challenging for applications in the food industry owing to the high costs of the technique, which may make the final product too expensive. Common methods for microencapsulation include spray-drying and coacervation, and different wall materials and filling materials can be used for both techniques. In this review, we summarize current methodologies used for microencapsulation, with a focus on applications in the food industry.

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Section: Wall Materials Core Materials Sourcementioning

confidence: 99%

Microencapsulation and Its Uses in Food Science and Technology: A Review

Amaral¹,

Andrade²,

Conto³

2019

Microencapsulation - Processes, Technologies and Industrial Applications

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Enhanced oxidative stability and water miscibility of conjugated linoleic acid complexed with lysine and arginine

Koohikamali

Kamal

2014

Euro J Lipid Sci & Tech

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Conjugated linoleic acids (CLA) are regarded as functional lipids. However, the water insolubility and oxidative instability of commercial CLA are barriers that limit the applications of CLA for fortification of aqueous-based foods. In this study, production of a derivative of CLA with improved water solubility and extended shelf life through attachment of lysine (Lys) and arginine (Arg) into CLA structure was investigated. The evidence of the formation of Lys-CLA and Arg-CLA complexes was supported and verified by C NMR analysis. The results indicated that the solubility of the Arg-CLA solution in pure water (pH 7) was greater than that of Lys-CLA at concentrations higher than 0.2% w/v. The peroxide values (PV) of the Lys-CLA and Arg-CLA increased by 1.4-fold and 1.5-fold, respectively; however, the PV of CLA increased by 15-fold (after 12 h of heat treatment at 60°C). The PV mean of Lys-CLA was significantly (p < 0.05) lower than that of Arg-CLA, revealing that the oxidative stability of Lys-CLA is higher than that of Arg-CLA. This study showed that the incorporation of both Lys and Arg into the CLA can improve the water miscibility and oxidative stability of CLA, and expand the applications of CLA into food emulsions fortification. Practical applications:The water insolubility and oxidative instability of CLA are limiting barriers in application of CLA as a food fortifier. In order to improve the water solubility and oxidative stability of CLA, Lys and arginine, which are polar amino acids, have been incorporated into the CLA structure in forms of Lys-CLA and Arg-CLA complexes. This study showed that Lys can be an appropriate substitute for Arg in the Arg-CLA complex, which was already suggested in earlier works. In fact, the complexation of CLA with Lys improves the oxidative stability, water solubility, and the antioxidative capacity of CLA. Accordingly, the Lys-CLA complex provided and further described here may be used to fortify the liquid foods and drinks and thus, this product may expand the scope of CLA applications.

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Current Awareness in Flavour and Fragrance

2003

Flavour & Fragrance J

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In order to keep subscribers up‐to‐date with the latest developments in their field, John Wiley & Sons are providing a current awareness service in each issue of the journal. The bibliography contains newly published material in the field of flavour and fragrance. Each bibliography is divided into 7 sections: 1 Flavour of food; 2 Fragrances; 3 Essential oils; 4 Food constituents; 5 Taints & off‐flavours; 6 Sensory evaluation & psychophysics; 7 Apparatus & methodology. Within each section, articles are listed in alphabetical order with respect to author. If, in the preceding period, no publications are located relevant to any one of these headings, that section will be omitted (12 weeks journals. Search ended 19th. Feb. 2002)

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Encapsulation of a lipid precursor, the eicosapentaenoic acid, to study the development of thecrassostrea gigasoyster flavours

Cited by 7 publications

References 15 publications

Microencapsulation and Its Uses in Food Science and Technology: A Review

Microencapsulation and Its Uses in Food Science and Technology: A Review

Enhanced oxidative stability and water miscibility of conjugated linoleic acid complexed with lysine and arginine

Current Awareness in Flavour and Fragrance

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