Improved stability and controlled release of ω3/ω6 polyunsaturated fatty acids by spring dextrin encapsulation

Xu, Jin; Zhao, Wenxiu; Ning, Yuping; Bashari, Mohanad; Wu, Fengfeng; Chen, Haiying; Yang, Na; Jin, Zhengyu; Xu, Baocai; Zhang, Lixia; Xu, Xueming

doi:10.1016/j.carbpol.2012.11.037

Cited by 57 publications

(29 citation statements)

References 55 publications

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“…From the FT-IR spectra, the authors suggested that the driving force for self-assembly between amylose and conjugated linoleic acid is the hydrophobic interaction. 13 C CP/MAS NMR Analysis. The 13 C NMR spectrum and the peak data of (a) URDS, (b) URDS/phosphatidylcholine physical mixture (phosphatidylcholine payload 106 mg/g), and (c) debranched-starch/phosphatidylcholine inclusion complexes are presented in Figure 4 and Table 1.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Preparation and Characterization of Debranched-Starch/Phosphatidylcholine Inclusion Complexes

Cheng

Luo

et al. 2015

J. Agric. Food Chem.

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In this study, debranched-starch/phosphatidylcholine inclusion complexes were prepared. The effect of reaction parameters such as reaction temperature, reaction time, and addition amount of phosphatidylcholine on the phosphatidylcholine payload and inclusion rate was investigated. The phosphatidylcholine payload and inclusion rate prepared under the optimal conditions were 106 mg/g and 84.8%, respectively. The formation of debranched-starch/phosphatidylcholine inclusion complexes was confirmed by the results of XRD and FT-IR. Furthermore, the molecular, cluster, and fractal structures of the complexes were investigated using (13)C CP/MAS NMR and SAXS. The results indicated that the inclusion complexes were formed by hydrophobic interactions between alkyl chain of phosphatidylcholine and debranched-starch helix cavity. The complexes possessed a mass fractal structure, and a semicrystalline structure with a Bragg distance of 19.04 nm formed. After complexation, the stability of phosphatidylcholine was significantly improved, and phosphatidylcholine of the complexes can be gradually released with pancreatin treatment. This study revealed that debranched-starch can be used as an effective carrier of phosphatidylcholine for the purpose of improving its stability.

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Section: ■ Results and Discussionmentioning

confidence: 99%

Preparation and Characterization of Debranched-Starch/Phosphatidylcholine Inclusion Complexes

Cheng

Luo

et al. 2015

J. Agric. Food Chem.

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“…The literature reports typical encapsulation efficiency values for omega-3 and -6 from 70 to 80% (Rodea-González et al, 2012), 57.2 to 89.6% (Jimenez et al, 2006), 62.3 to95.7% (Carneiro et al, 2013) and 45.8% to 58% (Xu et al, 2013), depending on the encapsulant and the encapsulation technique. Solid lipid nano or microparticle systems are often suitable for oil encapsulation due to the compatibility between the oil and the encapsulant matrix.…”

Section: Fatty Acid Encapsulation Efficiency (Ee%)mentioning

confidence: 99%

Fatty acids profile of chia oil-loaded lipid microparticles

Souza

Francisco

Sánchez

et al. 2017

Braz. J. Chem. Eng.

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-Encapsulation of polyunsaturated fatty acid (PUFA)is an alternative to increase its stability during processing and storage. Chia (Salvia hispanica L.) oil is a reliable source of both omega-3 and omega-6 and its encapsulation must be better evaluated as an effort to increase the number of foodstuffs containing PUFAs to consumers. In this work chia oil was extracted and encapsulated in stearic acid microparticles by the hot homogenization technique. UV-Vis spectroscopy coupled with Multivariate Curve Resolution with Alternating Least-Squares methodology demonstrated that no oil degradation or tocopherol loss occurred during heating. After lyophilization, the fatty acids profile of the oil-loaded microparticles was determined by gas chromatography and compared to in natura oil. Both omega-3 and omega-6 were effectively encapsulated, keeping the same omega-3:omega-6 ratio presented in the in natura oil. Calorimetric analysis confirmed that encapsulation improved the thermal stability of the chia oil.

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“…However, these essential FA can be easily oxidized resulting in loss of the functionality during food processing, storage, and/or consumption (Zabar, Lesmes, Katz, Shimoni, & Bianco-Peled, 2009). To overcome these drawbacks, various encapsulation techniques have been widely studied and are currently utilized (Barrow, Nolan, & Jin, 2007;Lamprecht, Sch€ afer, & Lehr, 2001;Serfert, Drusch, & Schwarz, 2009;Shoji & Nakashima, 2004;Xu et al, 2012). These techniques, such as those involving the formation of liposome or cyclodextrin complex, provide possible solutions for improving storage stability and water dispersibility.…”

Section: Introductionmentioning

confidence: 98%

Preparation and characterization of crystalline complexes between amylose and C18 fatty acids

Seo

Kim

Lim

2015

LWT - Food Science and Technology

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Improved stability and controlled release of ω3/ω6 polyunsaturated fatty acids by spring dextrin encapsulation

Cited by 57 publications

References 55 publications

Preparation and Characterization of Debranched-Starch/Phosphatidylcholine Inclusion Complexes

Preparation and Characterization of Debranched-Starch/Phosphatidylcholine Inclusion Complexes

Fatty acids profile of chia oil-loaded lipid microparticles

Preparation and characterization of crystalline complexes between amylose and C18 fatty acids

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