Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers.
Food Chem
; 252: 277-284, 2018 Jun 30.
Article
en En
| MEDLINE
| ID: mdl-29478542
Intake of omega-3 fatty acids and phytosterols aids in the reduction of cholesterol and serum triglycerides. However, both fatty acids and phytosterols are susceptible to oxidation. This work coencapsulated echium oil (source of stearidonic and alpha-linolenic fatty acids) and beta-sitosterol (phytosterol) by complex coacervation using different combinations of wall materials, and sinapic acid (SA) and transglutaminase as crosslinkers. High encapsulation yields were obtained (29-93% for SA; 68-100% for the mixture of oil and phytosterols) and retention of 49-99% and 16% for encapsulated and free SA, at 30â¯days-storage. Treatment with gelatin-arabic gum and 0.075â¯gâ¯SA/gâ¯gelatin showed the best results: 0.07â¯mgâ¯MDA/gâ¯capsule, and retention of 96, 90 and 74% for alpha-linolenic, stearidonic acid and beta-sitosterol at 30â¯days of storage, respectively. Thus, coencapsulation of echium oil and phytosterol using SA as the crosslinker was possible, obtaining effective vehicles for protection and application of these compounds in foods.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Sitoesteroles
/
Aceites de Plantas
/
Echium
Idioma:
En
Revista:
Food Chem
Año:
2018
Tipo del documento:
Article
País de afiliación:
Brasil
Pais de publicación:
Reino Unido