Oxidation of Linoleic Acid Encapsulated with Soluble Soybean Polysaccharide by Spray-drying

Minemoto, Yasumasa; Xu, Fang; Hakamata, Koichi; Watanabe, Yoshihisa; Adachi, Shuji; Kometani, Tadashi; Matsuno, Ryuichi

doi:10.1271/bbb.66.1829

Cited by 37 publications

(19 citation statements)

References 14 publications

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“…However, the microcapsules prepared with MD had the lowest total canthaxanthin contents and therefore ME levels. These data are in agreement with those reported by Minemoto et al (2002), who encapsulated linoleic acid with SSPS, GA, or a mixture of them together with maltodexterin. This means that the surface and total canthaxanthin contents (or ME values) were correlated directly with the type of wall materials.…”

Section: Resultssupporting

confidence: 93%

“…This is due to the lack of its emulsification ability and low film-forming capacity (Loksuwan 2007). SSPS, GA and maltodexterin have also been applied for the encapsulation of linoleic acid (Minemoto et al 2002) and arachidonyl ascorbate (Watanabe et al 2004). In agreement with the results of the current study, SSPS in the above studies were reported to be more effective wall material for the encapsulation and improvement of the stability of the lipophilic cores than were GA and maltodexterin.…”

Section: Resultssupporting

confidence: 85%

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Stabilization of canthaxanthin produced by Dietzia natronolimnaea HS-1 with spray drying microencapsulation

et al. 2012

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The strain bacterium Dietzia natronolimnaea has propounded as a source for biological production of canthaxanthin. Because of sensitivity of this pigment, examine on its stability is important. In this study, stability of encapsulated canthaxanthin from D. natronolimnaea HS-1 using soluble soybean polysaccharide (SSPS), gum acacia (GA), and maltodextrin (MD) as wall materials was investigated at 4, 25, and 45°C in light and dark conditions during 4 months of storage. It was shown that the type of walls influenced the size of emulsion droplets; spray dried particles, microencapsulation efficiency (ME), and retention of canthaxanthin in microcapsules. SSPS and MD produced the smallest and the biggest emulsion droplets and spray dried particles, respectively. Microcapsules made with SSPS resulted in better ME and higher stability for canthaxanthin. Samples were degraded in all conditions, especially in light and 45°C. Degradation of microencapsulated canthaxanthin with SSPS and GA proceeded more slowly than did with MD. Regardless of the type of wall materials, total canthaxanthin contents of the microencapsulated products decreased by an increase in time or temperature. Also, samples exposed to light indicated less stability at 4 and 25°C when compared to the storage at dark conditions. According to the results of this study, SSPS can be considered as potential wall material for the encapsulation of carotenoids.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 85%

Stabilization of canthaxanthin produced by Dietzia natronolimnaea HS-1 with spray drying microencapsulation

et al. 2012

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“…As a peptidoglycan, soy soluble polysaccharide has been reported to have good emulsifying properties 10,11 . It can be used to stabilise acidified milk beverages 13,14 , and in linoleic acid microencapsulation 15 .…”

Section: Introductionmentioning

confidence: 99%

Effect of Soy Soluble Polysaccharide on the Stability of Soy-Stabilised Emulsions During In Vitro Protein Digestion

Fafaungwithayakul

Hongsprabhas

2011

Food Biophysics

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This study investigated physicochemical properties of soy soluble polysaccharide (SSP) and pectinase-hydrolysed soy soluble polysaccharide (PH-SSP) from okara, the residue from soy milk production, and their influences when used as a fibre source in oil-in-water (o/w) emulsions. Although pectinase hydrolysed only the carbohydrate fraction in SSP, it resulted in the self-association of PH-SSP to the large-size aggregates. When PH-SSP was added to liquid emulsion containing 3.33% (w/v) rice bran oil and 3.75% (w/v) heated soy protein, it regulated the contents of protein in serum phase, sediment phase and at oil-water interface. The types and contents of soy proteins in the serum phase and sediment phase could be manipulated by pre-heating of soy proteins at 80°C for 30 min and the addition of PH-SSP. The presence of PH-SSP (0-6% w/v) induced different distribution of proteins to the sediment phase and subsequent in vitro protein digestion in the emulsion. Overall, this study proposed the means to design the distributions of proteins in different phases of o/w emulsion for different degrees of oil release, emulsion stability and protein-polysaccharide coacervation during the course of in vitro peptic and tryptic digestion.

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“…[6][7][8] We investigated to determine which fraction, HMF or LMF, is responsible for the antioxidant activity of SSPS in the emulsion system. An emulsion prepared from methyl linoleate and sugar ester solution was supplemented with AAPH to stat lipid oxidation, and the progress of lipid oxidation was monitored by TBA test.…”

Section: Inhibition Of Lipid Oxidation In Emulsions By Ssps and Its Smentioning

confidence: 99%

“…4) Previous studies has found that SSPS also shows inhibitory effects on lipid oxidation in emulsions 5) and dried microcapsules. [6][7][8] The reason for the multiple functions of SSPS remains unclear.…”

mentioning

confidence: 99%

Characterization and Functional Properties of Sub-Fractions of Soluble Soybean Polysaccharides

Matsumoto

Nakamura

et al. 2009

Bioscience, Biotechnology, and Biochemistry

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Oxidation of Linoleic Acid Encapsulated with Soluble Soybean Polysaccharide by Spray-drying

Cited by 37 publications

References 14 publications

Stabilization of canthaxanthin produced by Dietzia natronolimnaea HS-1 with spray drying microencapsulation

Stabilization of canthaxanthin produced by Dietzia natronolimnaea HS-1 with spray drying microencapsulation

Effect of Soy Soluble Polysaccharide on the Stability of Soy-Stabilised Emulsions During In Vitro Protein Digestion

Characterization and Functional Properties of Sub-Fractions of Soluble Soybean Polysaccharides

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