Journal
FOOD CHEMISTRY
Volume 233, Issue -, Pages 125-134Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.04.085
Keywords
Omega-3 fatty acids; Sinapic acid; Quercetin; Microencapsulation; Double emulsion; Sodium alginate
Funding
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [2016/07908-6]
- National Science Foundation Materials Research Science and Engineering Centers (MRSEC) program [DMR 1120296]
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Echium oil is rich in omega-3 fatty acids, which are important because of their benefits to human health; it is, however, unstable. The objective of this work was the coencapsulation of echium oil and quercetin or sinapic acid by microfluidic and ionic gelation techniques. The treatments were analyzed utilizing optical and scanning electron microscopy, encapsulation yield, particle size, thermogravimetry, Fourier transform infrared spectroscopy, stability under stress conditions, and oil oxidative/phenolic compound stability for 30 days at 40 degrees C. High encapsulation yield values were obtained (91-97% and 77-90% for the phenolic compounds and oil) and the encapsulated oil was almost seven times more stable than the non-encapsulated oil (0.34 vs 2.42 mg MDA/kg oil for encapsulated and non-encapsulated oil, respectively). Encapsulation was shown to promote oxidative stability, allowing new vehicles for the application of these compounds in food without the use of solvents and high temperature. (C) 2017 Elsevier Ltd. All rights reserved.
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