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Fallahasghari EZ, Højgaard Lynge M, Espholin Gudnason E, Munkerup K, Mendes AC, Chronakis IS. Carbohydrate Core-Shell Electrosprayed Microcapsules for Enhanced Oxidative Stability of Vitamin A Palmitate. Pharmaceutics 2023; 15:2633. [PMID: 38004611 PMCID: PMC10675355 DOI: 10.3390/pharmaceutics15112633] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/03/2023] [Accepted: 11/10/2023] [Indexed: 11/26/2023] Open
Abstract
Vitamin A is an essential micronutrient that is readily oxidized. In this study, the encapsulation of vitamin A palmitate (AP) within a core-shell carbohydrate matrix by co-axial electrospray and its oxidative stability was evaluated. The electrosprayed core-shell microcapsules consisted of a shell of octenyl succinic anhydride (OSA) modified corn starch, maltose (Hi-Cap), and a core of ethyl cellulose-AP (average diameter of about 3.7 µm). The effect of different compounds (digestion-resistant maltodextrin, soy protein hydrolysate, casein protein hydrolysate, and lecithin) added to the base core-shell matrix formulation on the oxidative stability of AP was investigated. The oxidative stability of AP was evaluated using isothermal and non-isothermal differential scanning calorimetry (DSC), and Raman and Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy methods. The core-shell carbohydrate matrix minimizes the amount of AP present at the microparticle surface, thus protecting AP from oxidation. Furthermore, the most effective oxidation protection was achieved when casein protein hydrolysate was added to the core of the microcapsule due to hydrophobic and hydrogen bond interactions with AP and by the resistant maltodextrin in the shell, which acted as a filler. The utilization of ethanol as a solvent for the dispersion of the core compounds increased the hydrophobicity of the hydrolyzed proteins and contributed to the enhancement of their antioxidant ability. Both the carbohydrate core-shell microcapsule prepared by co-axial electrospray and the addition of oxidation protection compounds enhance the oxidative stability of the encapsulated AP.
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Affiliation(s)
- Elnaz Z. Fallahasghari
- DTU-Food, Research Group for Food Production Engineering, Laboratory of Nano-BioScience, Technical University of Denmark, Kemitorvet B202, 2800 Kgs. Lyngby, Denmark (E.E.G.)
| | - Marie Højgaard Lynge
- DTU-Food, Research Group for Food Production Engineering, Laboratory of Nano-BioScience, Technical University of Denmark, Kemitorvet B202, 2800 Kgs. Lyngby, Denmark (E.E.G.)
| | - Emma Espholin Gudnason
- DTU-Food, Research Group for Food Production Engineering, Laboratory of Nano-BioScience, Technical University of Denmark, Kemitorvet B202, 2800 Kgs. Lyngby, Denmark (E.E.G.)
| | | | - Ana C. Mendes
- DTU-Food, Research Group for Food Production Engineering, Laboratory of Nano-BioScience, Technical University of Denmark, Kemitorvet B202, 2800 Kgs. Lyngby, Denmark (E.E.G.)
| | - Ioannis S. Chronakis
- DTU-Food, Research Group for Food Production Engineering, Laboratory of Nano-BioScience, Technical University of Denmark, Kemitorvet B202, 2800 Kgs. Lyngby, Denmark (E.E.G.)
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Sun H, Li F, Li Y, Guo L, Wang B, Huang M, Huang H, Liu J, Zhang C, Feng Z, Sun J. Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol. Foods 2022; 11:foods11091322. [PMID: 35564044 PMCID: PMC9105880 DOI: 10.3390/foods11091322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 04/23/2022] [Accepted: 04/26/2022] [Indexed: 12/10/2022] Open
Abstract
High-voltage electrostatic field (HVEF) as an emerging green technology is just at the beginning of its use in meat products and by-products processing. In this study, we employed duck oil to produce duck-oil-based diacylglycerol (DAG), termed DDAG. Three different DDAG volume concentrations (0, 20%, and 100%) of hybrid duck oils, named 0%DDAG, 20%DDAG, and 100%DDAG, respectively, were used to investigate their thermal oxidation stability in high-voltage electrostatic field heating and ordinary heating at 180 ± 1 ℃. The results show that the content of saturated fatty acids and trans fatty acids of the three kinds of duck oils increased (p < 0.05), while that of polyunsaturated fatty acids decreased (p < 0.05) from 0 h to 8 h. After heating for 8 h, the low-field nuclear magnetic resonance showed that the transverse relaxation time (T21) of the three oils decreased (p < 0.05), while the peak area ratio (S21) was increased significantly (p < 0.05). The above results indicate that more oxidation products were generated with heating time. The peroxide value, the content of saturated fatty acids, and the S21 increased with more DAG in the duck oil, which suggested that the oxidation stability was likely negatively correlated with the DAG content. Moreover, the peroxide value, the content of saturated fatty acids and trans fatty acids, and the S21 of the three concentrations of duck oils were higher (p < 0.05) under ordinary heating than HVEF heating. It was concluded that HVEF could restrain the speed of the thermal oxidation reaction occurring in the duck oil heating and be applied in heating conditions.
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Affiliation(s)
- Hailei Sun
- College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China; (H.S.); (F.L.); (Y.L.); (L.G.); (B.W.)
| | - Fangfang Li
- College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China; (H.S.); (F.L.); (Y.L.); (L.G.); (B.W.)
| | - Yan Li
- College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China; (H.S.); (F.L.); (Y.L.); (L.G.); (B.W.)
| | - Liping Guo
- College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China; (H.S.); (F.L.); (Y.L.); (L.G.); (B.W.)
| | - Baowei Wang
- College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China; (H.S.); (F.L.); (Y.L.); (L.G.); (B.W.)
| | - Ming Huang
- National R&D Branch Center for Poultry Meat Processing Technology, Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., Nanjing 211226, China;
| | - He Huang
- Shandong Newhope Liuhe Group Co., Ltd., Qingdao 266000, China; (H.H.); (J.L.)
| | - Jiqing Liu
- Shandong Newhope Liuhe Group Co., Ltd., Qingdao 266000, China; (H.H.); (J.L.)
| | | | - Zhansheng Feng
- Yingyuan Co., Ltd., Jining 272000, China; (C.Z.); (Z.F.)
| | - Jingxin Sun
- College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China; (H.S.); (F.L.); (Y.L.); (L.G.); (B.W.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
- Correspondence:
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Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils. SUSTAINABILITY 2022. [DOI: 10.3390/su14020849] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative damage. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil protection.
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