Lipid encapsulation technology - techniques and applications to food

Matsuno, Ryuichi; Adachi, Shuji

doi:10.1016/0924-2244(93)90141-v

Cited by 129 publications

(60 citation statements)

References 22 publications

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“…Their microencapsulation with an adequate wall material retards the oxidation. Microencapsulation of a liquid lipid such as polyunsaturated fatty acids and their acylglycerols consists of two steps 3) ; one is emulsification of the lipid to produce an O/W emulsion, which is a dense solution of a wall material, and another is rapid dehydration of the emulsion to produce microcapsules. Spray-drying is the most popular technique for preparing microcapsules 4) .…”

Section: Introductionmentioning

confidence: 99%

“…in the figure. The weight ratio of methyl linoleate in a microcapsule was converted to the volumetric fraction assuming that the densities of methyl linoleate and maltodextrin were 0.89 g/cm 3 and 1.5 g/cm 3 , respectively. The density of methyl linoleate was quoted from the manufacturer's catalogue and that of maltodextrin was an approximation for saccharides 13) .…”

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confidence: 99%

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Effect of Oil-droplet Size on the Oxidation of Microencapsulated Methyl Linoleate

2008

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Effects of oil-droplet size, the weight ratio of oil to wall material and the storage temperature on the oxidation of methyl linoleate microencapsulated with maltodextrin by spray-drying were examined. The oxidation of methyl linoleate was more retarded for the microcapsules prepared from the emulsion having smaller oil droplets. The oxidation was more suppressed for the microcapsules having a lower weight ratio of oil to wall material. The fraction of unoxidized methyl linoleate leveled off after 10-to 15-days storage. The level, Y ∞ , depended on the weight ratio. The dependence of Y ∞ on the weight ratio was analyzed based on the percolation theory, and the three-dimensional model of the theory was suitable to express the dependence. The effect of the storage temperature on the oxidation of microencapsulated methyl linoleate was also examined, and the activation energy was evaluated. The value of the energy suggested that the oxidation itself was a rate-limiting step for the oxidation of methyl linoleate encapsulated with maltodextrin.

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Section: Introductionmentioning

confidence: 99%

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Effect of Oil-droplet Size on the Oxidation of Microencapsulated Methyl Linoleate

2008

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“…It can be separated from the deteriorating circumstance (Xiao et al, 2014;Zhu et al, 2016). Encapsulation can also isolate a substance from the surrounding matter reactions (Matsuno & Adachi, 1993). Chitosan is an ideal polymeric shell component of oily nanocapsules because it has advantageous biological properties, such as biocompatibility (Khalid et al, 2006), biodegradability (Okamoto et al, 2002;Aguirre-Loredo et al, 2017), antimicrobial activity (Li et al, 2008), mucoadhesivity (Anitha et al, 2011), low toxicity (Chaparro-Hernández et al, 2015) and permeability enhancement (Tobío et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Production and characterization of nanocapsules encapsulated linalool by ionic gelation method using chitosan as wall material

Xiao

Zhu

2017

Food Sci. Technol

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Linalool has been extensively applied in various fields, such as flavoring agent, perfumes, cosmetics and medical science. However, linalool is unstable, volatile and readily oxidizable. A sensitive substance can be encapsulated in a capsule, so encapsulation technology can solve these problems. In this paper, linalool-loaded nanocapsules (Lin-nanocapsules) were prepared via the ionic gelation method and Lin-nanocapsules were characterized. The results of Fourier transformation infrared spectroscopy (FTIR) showed that linalool was successfully encapsulated in the wall materials. Scanning electron microscopy (SEM) results demonstrated that the shapes of Lin-nanocapsules, with smooth surfaces, were nearly spherical. Lin-nanocapsule average particle size was 352 nm and its polydispersity index (PDI) was proved to be 0.214 by the results of dynamic light scattering (DLC). Thermogravimetric results indicated that linalool loading capacity (LC) was 15.17%, and encapsulation could decrease linalool release and increase linalool retaining time under the high temperature. Oscillatory shear and steady-state shear measurements of Lin-nanocapsule emulsions were systematically investigated. The results of steady-state shear showed that Lin-nanocapsule emulsion, which was Newtonian only for high shear rate, was non-Newtonian. It was proved by oscillatory shear that when oscillation frequency changed from low to high, Lin-nanocapsules emulsion changed from viscous into elastic.Keywords: lin-nanocapsules; flavor; encapsulation; rheology.Practical Application: Lin-nanocapsules were prepared via the ionic gelation method.

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“…Microencapsulation of lipids, as a core material, with a wall can improve the storage stability of lipids (especially oxidative stability), handling of the core material, and can provide the core material with additional functions (Matsuno and Adachi, 1993;Gibbs et al, 1999). Microencapsulation includes two steps: the first is the emulsification of the core material, such as a lipid, with a dense solution of a wall material, and the second is the drying of the emulsions.…”

Section: Introductionmentioning

confidence: 99%

Suppressive Effect of Decanoyl Ascorbate on the Oxidation of Fish Oil Encapsulated with a Polysaccharide

Watanabe¹,

Xu²,

Adachi³

2009

FSTR

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6-O-Decanoyl l-ascorbate, which was synthesized by the immobilized lipase-catalyzed condensation of decanoic and l-ascorbic acids in acetone, was used for the microencapsulation of fish oil with maltodextrin (MD), gum arabic (GA), or soluble soybean polysaccharide (SSPS). The oxidation processes at 65℃ and 12% relative humidity of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the encapsulated fish oil were measured, and kinetically evaluated using the Weibull model. The oxidative stabilities of EPA and DHA in the microencapsulated fish oil were high, in the order of SSPS > GA > MD. Decanoyl ascorbate suppressed the oxidation of EPA and DHA in each system. It was indicated that the contribution of high concentrations of decanoyl ascorbate to the oxidative stability of the encapsulated fish oil is attributable to its antioxidative ability, which was due to the ascorbyl moiety in the decanoyl ascorbate molecule, but not to its emulsifying ability. In addition, it was found that the antioxidative effect of decanoyl ascorbate on the acids in the system sensitive to oxidation, such as in bulk and microencapsulated with MD, was high. Therefore, when using wall materials with a low suppressive ability for oxidation of the encapsulated oil, the application of decanoyl ascorbate would be effective.Keywords: decanoyl ascorbate, oxidation, fish oil, microencapsulation, polysaccharide *To whom correspondence should be addressed. E-mail: adachi@kais.kyoto-u.ac.jp IntroductionMicroencapsulation of lipids, as a core material, with a wall can improve the storage stability of lipids (especially oxidative stability), handling of the core material, and can provide the core material with additional functions (Matsuno and Adachi, 1993;Gibbs et al., 1999). Microencapsulation includes two steps: the first is the emulsification of the core material, such as a lipid, with a dense solution of a wall material, and the second is the drying of the emulsions. Saccharides with low and high molecular masses, proteins and other polymers have been used as wall materials. Spray-drying is the general technique for preparing microcapsules.l-Ascorbic acid is a water-soluble vitamin known as vitamin C. It is widely used as an additive in foods and cosmetics due to its strong reducing ability. The lipase-catalyzed synthesis of 6-O-monoacyl ascorbate, through the condensation of ascorbic acid and a fatty acid in an organic solvent, has been reported (Humeau et al., 1995;Yan et al., 1999). The enzymatic synthesis of acyl ascorbates would be more advantageous than a chemical method because of the simplicity of its reaction process and its high regioselectivity. Acyl ascorbate, which consists of ascorbic acid and a fatty acid as the hydrophilic antioxidant and lipophilic group, respectively, is an amphilic antioxidant. It has been reported that 6-Opalmitoyl ascorbate has antitumor activity and metastasisinhibitory effects (Miwa and Yamazaki, 1986;Nagao et al., 1996). Thus, acyl ascorbate is expected to be a useful food additive. We also syn...

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Lipid encapsulation technology - techniques and applications to food

Cited by 129 publications

References 22 publications

Effect of Oil-droplet Size on the Oxidation of Microencapsulated Methyl Linoleate

Effect of Oil-droplet Size on the Oxidation of Microencapsulated Methyl Linoleate

Production and characterization of nanocapsules encapsulated linalool by ionic gelation method using chitosan as wall material

Suppressive Effect of Decanoyl Ascorbate on the Oxidation of Fish Oil Encapsulated with a Polysaccharide

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