期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 60, 期 42, 页码 10689-10695出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf303162m
关键词
carotenoids; oil encapsulation; hydroperoxides; supercritical fluids; tocopherols; tocotrienols; Triticum durum
资金
- MIUR PON [01_ 01445]
- Regione Puglia
The aim of this study was to investigate the influence of encapsulation on the storage stability of oil extracted by supercritical carbon dioxide from a micronized durum wheat bran fraction. Wheat bran oil was encapsulated in 2% (w/v) sodium alginate beads. Encapsulated and unencapsulated oil samples were stored at 4 or 25 degrees C, in daylight or darkness, over 90 days, and, at defined time points, subjected to stability evaluation based on fatty acid hydroperoxide production and tocopherol (alpha, beta, and gamma forms), tocotrienol (alpha, beta, and gamma forms) and carotenoid (lutein, zeaxanthin, and beta-carotene) degradation. The encapsulation of the oil into alginate beads significantly increased stability, optimally when stored at 4 degrees C, maintaining high levels of isoprenoids and low content of fatty acid hydroperoxides over 30 days of storage.
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