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Microencapsulation with Different Starch-Based Polymers for Improving Oxidative Stability of Cold-Pressed Hickory (Carya cathayensis Sarg.) Oil

文献类型： 外文期刊

作者： Li, Qing 1 ; Wang, Lu 1 ; Zheng, Meiyu 1 ; Lu, Hanyu 1 ; Liu, Yinying 1 ; Wang, Yangguang 2 ; Lu, Shengmin 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, State Key Lab Managing Biot & Chem Threats Qual &, Zhejiang Prov Key Lab Fruit & Vegetables Postharve, Inst Food Sci,Minist Agr & Rural Affairs,Key Lab P, Hangzhou 310021, Peoples R China

2.Zhejiang Ocean Univ, Coll Food & Pharm, Zhoushan 316022, Peoples R China

关键词： cold-pressed hickory oil; microcapsules; beta-cyclodextrin; porous starch; oxidative stability

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 5 期

页码：

收录情况： SCI

摘要： Hickory (Carya cathayensis Sarg.) oil is a nutrient-dense edible woody oil, with its unsaturated fatty acids accounting for more than 90% of total ones, and liable to oxidation spoilage. To efficiently improve its stability and expand its application fields, the microencapsulation of cold-pressed hickory oil (CHO) by the molecular embedding method and freeze-drying technique was performed using malt dextrin (MD), hydroxylpropyl-beta-cyclodextrin (HP-beta-CD), beta-cyclodextrin (beta-CD), or porous starch (PS) as a wall material. Two wall materials and/or their CHO microcapsulates (CHOM) with higher encapsulation efficiencies (EE) were selected to carry out physical and chemical characterizations using laser particle size diffractometer, scanning electron microscopy, Fourier-transform infrared spectroscopy, X-ray diffraction, thermogravimetric analysis, derivative thermogravimetry, and oxidative stability tests. Results indicated beta-CDCHOM and PSCHOM had significantly higher EE values (80.40% and 75.52%) than MDCHOM and HP-beta-CDCHOM (39.36% and 48.32%). The particle sizes of the two microcapsules selected were both widely distributed with their spans being more than 1 mu m and a certain degree of polydispersity. Microstructural and chemical characterizations indicated that beta-CDCHOM had comparatively stable structure and good thermal stability compared with PSCHOM. Storage performances under light, oxygen, and temperature showed that beta-CDCHOM was superior to PSCHOM, especially in terms of thermal and oxidative stability. This study demonstrates that beta-CD embedding can be applied to improve the oxidative stability of vegetable oils such as hickory oil and act as a means of preparing functional supplementary material.

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