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Título

Design of flavonoid microparticles with channel forming properties to improve oxidative stability of sunflower oil

AutorMorelo, Guibeth; Márquez Ruiz, Gloria ; Holgado, Francisca ; Giménez, Begoña ; Robert, Paz
Palabras claveQuercetin
Sunflower oil
Epicatechin, Microencapsulation
Oxidation
Fecha de publicación2017
EditorWiley-VCH
CitaciónEuropean Journal of Lipid Science and Technology 119(10): 1700041 (2017)
ResumenQuercetin (Q) and epicatechin (E) microparticles were designed using an oil-insoluble polymer (inulin [In]) as encapsulating agent and with or without an oil-soluble polymer (soy protein isolate [SPI]) by spray-drying. Encapsulation efficiencies were significantly higher for the E systems than for Q systems, suggesting that the spatial arrangement may affect the hydroxyl groups availability to form hydrogen bonds. The microencapsulated flavonoids were added to sunflower oil (SO) in order to evaluate its oxidative stability. The induction period (IP) of SO, determined in Rancimat at 60°C, significantly increased when Q-microparticles with or without SPI were added, showing those with SPI the highest IP value. In the case of E systems, the IP of SO increased only when E–In microparticles with SPI were added. These results suggest that SPI may favor the diffusion of flavonoids to the lipid medium by the formation of channels into the microparticles. The channels formation was observed for Q–In–SPI and E–In–SPI by a confocal laser scanning microscopy study. Additional oxidation studies under conditions of lower oxygen availability resulted in overall more retarded oxidation and no clear effect of SPI incorporation was observed.
URIhttp://hdl.handle.net/10261/171228
Identificadoresdoi: 10.1002/ejlt.201700041
e-issn: 1438-9312
issn: 1438-7697
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