Design of flavonoid microparticles with channel forming properties to improve oxidative stability of sunflower oil
Quercetin (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.
| Main Authors: | , , , , |
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| Format: | artículo biblioteca |
| Published: |
Wiley-VCH
2017
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| Subjects: | Quercetin, Sunflower oil, Epicatechin, Microencapsulation, Oxidation, |
| Online Access: | http://hdl.handle.net/10261/171228 |
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