Facile microencapsulation of olive oil in porous starch granules: Fabrication, characterization, and oxidative stability
| Autor: | Jing-Ren He, Si Hu, Rui Zhou, Yue-Hui Wang, Xin-Gao Xiong, Miao Lei, Cai Jie, Haibo Wang, Gang Liu, Fang-Cheng Jiang |
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| Rok vydání: | 2017 |
| Předmět: |
Fabrication
Starch Drug Compounding 02 engineering and technology Biochemistry Porous starch Matrix (chemical analysis) chemistry.chemical_compound 0404 agricultural biotechnology Adsorption Phenols Structural Biology Olea Spectroscopy Fourier Transform Infrared Fourier transform infrared spectroscopy Porosity Molecular Biology Olive Oil chemistry.chemical_classification Chemistry food and beverages 04 agricultural and veterinary sciences General Medicine Polymer 021001 nanoscience & nanotechnology 040401 food science Oxidative Stress Chemical engineering Fruit 0210 nano-technology Oxidation-Reduction |
| Zdroj: | International journal of biological macromolecules. 111 |
| ISSN: | 1879-0003 |
| Popis: | In this study, starch with porous structures derived from purple sweet potato was prepared and used as a food-grade polymer for the microencapsulation of olive oil. The optimal reaction conditions for preparing porous starch were determined to improve its adsorption capacity as effective microcapsule-wall materials. Olive oil was then impregnated in microspheres, and loading ratio was optimized by investigating the restrictive factors, including the mass ratio of olive oil to porous starch, as well as the embedding temperature and time. The presence of olive oil in the starch matrix was confirmed by SEM, FTIR, and TGA. Results demonstrated that the porous starch-based microencapsulation exhibit a stable olive oil loading ratio and a significant improvement in oxidative stability compared with free olive oil. The newly-proposed process used in this work was easy to scale up for developing a new and attractive method for oil protection in the food industry. |
| Databáze: | OpenAIRE |
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