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Facile microencapsulation of olive oil in porous starch granules: Fabrication, characterization, and oxidative stability.

Authors
  • Lei, Miao1
  • Jiang, Fang-Cheng1
  • Cai, Jie2
  • Hu, Si1
  • Zhou, Rui1
  • Liu, Gang3
  • Wang, Yue-Hui3
  • Wang, Hai-Bo4
  • He, Jing-Ren5
  • Xiong, Xin-Gao6
  • 1 School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China. , (China)
  • 2 School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, China. Electronic address: [email protected] , (China)
  • 3 School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, China. , (China)
  • 4 School of Chemical and Environmental Engineering, Wuhan Polytechnic University, Wuhan 430023, China. , (China)
  • 5 School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, China. Electronic address: [email protected] , (China)
  • 6 Department of Otorhinolaryngology Head and Neck Surgery, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430022, China. Electronic address: [email protected] , (China)
Type
Published Article
Journal
International journal of biological macromolecules
Publication Date
May 01, 2018
Volume
111
Pages
755–761
Identifiers
DOI: 10.1016/j.ijbiomac.2018.01.051
PMID: 29329810
Source
Medline
Keywords
License
Unknown

Abstract

In this study, starch with porous structures derived from purple sweet potato was prepared and used as a food-grade polymer for the microencapsulation of olive oil. The optimal reaction conditions for preparing porous starch were determined to improve its adsorption capacity as effective microcapsule-wall materials. Olive oil was then impregnated in microspheres, and loading ratio was optimized by investigating the restrictive factors, including the mass ratio of olive oil to porous starch, as well as the embedding temperature and time. The presence of olive oil in the starch matrix was confirmed by SEM, FTIR, and TGA. Results demonstrated that the porous starch-based microencapsulation exhibit a stable olive oil loading ratio and a significant improvement in oxidative stability compared with free olive oil. The newly-proposed process used in this work was easy to scale up for developing a new and attractive method for oil protection in the food industry.

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