Oxidation of Arachidonoyl Glycerols Encapsulated with Saccharides

Kikuchi, Sho; Xu, Fang; Shima, Masasuke; Katano, Kenji; Fukami, Hironobu; Adachi, Shuji

doi:10.3136/fstr.12.247

Cited by 8 publications

(3 citation statements)

References 15 publications

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“…Oil microencapsulation consists of two steps: the first is the homogenization of oil or lipid with a dense solution of wall material to produce the O/W emulsion, followed by the rapid dehydration of the resultant O/W emulsion to yield microcapsules. Encapsulation of oil can suppress or retard the oxidation, 55,56) the extent of which depends on the kind of wall material, 57,58) ratio of core material (oil) to wall material, 59,60) drying method and its conditions, 61,62) and storage conditions of microcapsules. 63) Since the exposed oil on the surface of the microcapsule is prone to oxidation, the surface oil content, which is defined as the ratio of the amount of oil exposed on the microcapsule surface to the whole oil in the microcapsule, would be related to the susceptibility of microencapsulated oil to autoxidation.…”

Section: VI Factors Affecting Autoxidation Of Microencapsulated Oilmentioning

confidence: 99%

Dispersion and oxidative stability of O/W emulsions and oxidation of microencapsulated oil

Miyagawa

Adachi

2017

Bioscience, Biotechnology, and Biochemistry

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Oil-in-water (O/W) emulsions are among the dispersion systems commonly used in food, and these emulsions are in thermodynamically unstable or metastable states. In this paper, various methods for preparing O/W emulsions are outlined. Since the commodity value of food is impaired by the destabilization of O/W emulsions, experimental and theoretical approaches to assess the stability of O/W emulsions are overviewed, and factors affecting the dispersion stability of emulsions are discussed based on the DLVO theory and the concept of the stability factor. The oxidation of lipids in O/W emulsions is unhealthy and gives rise to unpleasant odors. Factors affecting the autoxidation of lipids are discussed, and theoretical models are used to demonstrate that a reduction of the oil droplet size suppresses or retards autoxidation. Microencapsulated lipids or oils exhibit distinct features in the oxidation process. Models that explain these features are described. It is demonstrated that a reduction in the oil droplet size is also effective for suppressing or retarding the oxidation of microencapsulated oils.

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Section: VI Factors Affecting Autoxidation Of Microencapsulated Oilmentioning

confidence: 99%

Dispersion and oxidative stability of O/W emulsions and oxidation of microencapsulated oil

Miyagawa

Adachi

2017

Bioscience, Biotechnology, and Biochemistry

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“…60) Another study encapsulated two types of lipids rich in arachidonic acid in various saccharides, in which soluble soybean polysaccharide (SSPS) and gum arabic showed the best oxidation suppression. 61) SSPS microencapsulation was also effective at suppressing linoleic acid. 62) Further research fractionated SSPS into its low and high molecular weight components to examine their respective antioxidative and emulsifying properties and indicated that the low molecular weight component in particular was responsible for the oxidative suppression of linoleic acid observed in the previous study.…”

Section: Oxidation Of Microencapsulated Lipidsmentioning

confidence: 95%

Engineering aspects of rate-related processes in food manufacturing

Adachi

2015

Bioscience, Biotechnology, and Biochemistry

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Many rate-related phenomena occur in food manufacturing processes. This review addresses four of them, all of which are topics that the author has studied in order to design food manufacturing processes that are favorable from the standpoint of food engineering. They include chromatographic separation through continuous separation with a simulated moving adsorber, lipid oxidation kinetics in emulsions and microencapsulated systems, kinetic analysis and extraction in subcritical water, and water migration in pasta.

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“…Encapsulation of SLs is a new issue of scientific studies hence there are only two studies in the literature that considered microencapsulation of SLs via spray drying technology (Kikuchi et al, ; Nagachinta & Akoh, ). From this point, our study will be unique since it is aimed to encapsulate MLM‐type SLs by complex coacervation technology.…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of structured lipids containing medium‐ and long chain fatty acids by complex coacervation of gelatin and gum arabic

Yüksel

Şahin‐Yeşilçubuk

2018

J Food Process Engineering

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In this research, structured lipids (SLs) containing 78% of long‐chain fatty acids (FAs) at sn‐2 position and medium chain FAs at sn‐1,3 positions were encapsulated by complex coacervation method using gelatin and gum Arabic as wall materials in order to obtain protein–carbohydrate complexes. The objective of this study was to investigate the effects of experimental parameters such as wall material concentration (1–2%), core : wall ratio (1:1 and 2:1) and homogenization rate (7,400, 10,000, and 15,000 rpm) on encapsulation process of the SL. The highest microencapsulation efficiency (84.11 ± 0.77%) was obtained in gelatin 2% (w/v), gum arabic 2% (w/v), 1:1 core : wall ratio (w/w), and at 15,000 rpm homogenization rate. In addition, particle size for the coacervates ranged from 19 to 263 nm. Moreover, the samples had smaller polydispersity index (PDI) values, which mean that they showed homogeneous size distribution pattern. Besides, morphological characteristics and thermal behavior of the capsules were determined via scanning electron microscope (SEM) and differential scanning calorimetry (DSC), respectively. Practical applications Structured lipids (SLs) with medium chain fatty acids (MCFAs, C6‐C10) at sn‐1 and sn‐3 positions, and long chain fatty acids (LCFAs, C12‐C24) at sn‐2 position has gained attention for food, nutritional and clinical purposes. These SLs are generally designed for special health requirements and meet the daily requirements of fatty acids, especially the long‐chain polyunsaturated fatty acids (LCPUFAs) for their health‐enhancing and disease‐preventing properties. The addition of LCPUFAs into the product formulation may lead an increase in the stability problems of these fatty acids, thus appropriate technologies such as encapsulation of lipids should be implemented. Encapsulation technology enables SLs to be protected from possible detrimental effects of food processing and storage conditions. The use of encapsulation technology in conjunction with SL production are evolving and ongoing issues, hence there is only few studies in the literature that considered encapsulation of SLs.

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Oxidation of Arachidonoyl Glycerols Encapsulated with Saccharides

Cited by 8 publications

References 15 publications

Dispersion and oxidative stability of O/W emulsions and oxidation of microencapsulated oil

Dispersion and oxidative stability of O/W emulsions and oxidation of microencapsulated oil

Engineering aspects of rate-related processes in food manufacturing

Encapsulation of structured lipids containing medium‐ and long chain fatty acids by complex coacervation of gelatin and gum arabic

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