Abstract:Conjugated linoleic acid (CLA) was stabilized via its complexation with arabinogalactan or beta‐glucan by freeze‐drying. The complexes were characterized by infrared spectroscopy, X‐ray diffraction, differential scanning calorimetry, and scanning electron microscopy. The results have shown that only a fraction of CLA is present in the form of inclusion complex while the rest is adsorbed on the surface of the polysaccharide matrix. Even though the materials prepared contain relatively high amount of uncomplexed… Show more
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