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Efficacy of Microencapsulated Carvacrol in Oxidative Stability of Sunflower Oil
European Journal of Lipid Science and Technology ( IF 1.8 ) Pub Date : 2020-06-11 , DOI: 10.1002/ejlt.202000011 Ulkuhan Bagis 1 , Ihsan Karabulut 1
European Journal of Lipid Science and Technology ( IF 1.8 ) Pub Date : 2020-06-11 , DOI: 10.1002/ejlt.202000011 Ulkuhan Bagis 1 , Ihsan Karabulut 1
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The objective of this study is to improve the oxidative stability of sunflower oil using encapsulated carvacrol during 25 times repeated frying experiments. Microencapsulated carvacrol powders are produced by spray drying using binary and ternary blends of gum arabic (GA), maltodextrin (MD), and corn starch as encapsulating agents. In most cases, the encapsulation efficiency decreases as the amount of GA decreases in the wall mixture. Microencapsulated carvacrol powders prepared with GA (100%), GA + MD (75:25), and GA + MD + starch (67.5: 22.5: 10), which are found to have higher encapsulation efficiency values, are used as antioxidants in dough frying experiments. Frying experiments are performed with the addition of encapsulated and/or unencapsulated forms of carvacrol into the sunflower oil or dough. Encapsulated carvacrol is found to be more effective than unencapsulated carvacrol and butylated hydroxyanisole (BHA) in repeated frying experiments. The addition of carvacrol into oil provides better protection compared to addition into dough. Protective effects of encapsulated and unencapsulated forms of carvacrol in frying trials are successfully discriminated by applying principal component analysis.
中文翻译：
微囊香芹酚对葵花籽油氧化稳定性的影响
这项研究的目的是在25次重复油炸实验中使用包封的香芹酚提高葵花籽油的氧化稳定性。微胶囊化的香芹酚粉末是通过使用阿拉伯树胶（GA），麦芽糖糊精（MD）和玉米淀粉的二元和三元混合物作为封装剂进行喷雾干燥制得的。在大多数情况下，随着壁混合物中GA含量的降低，封装效率会降低。由GA（100％），GA + MD（75:25）和GA + MD +淀粉（67.5：22.5：10）制得的微囊化香芹酚粉被用作面团中的抗氧化剂，具有较高的囊封效率值。油炸实验。通过向向日葵油或面团中添加香芹酚的胶囊化和/或未胶囊化形式进行油炸实验。在重复油炸实验中，发现包封的香芹酚比未包封的香芹酚和丁基化羟基茴香醚（BHA）更有效。与向面团中添加香芹酚相比，向油中添加香芹酚提供了更好的保护。通过应用主成分分析，成功区分了香芹酚的封装形式和非封装形式。
更新日期：2020-06-11
中文翻译：
微囊香芹酚对葵花籽油氧化稳定性的影响
这项研究的目的是在25次重复油炸实验中使用包封的香芹酚提高葵花籽油的氧化稳定性。微胶囊化的香芹酚粉末是通过使用阿拉伯树胶（GA），麦芽糖糊精（MD）和玉米淀粉的二元和三元混合物作为封装剂进行喷雾干燥制得的。在大多数情况下，随着壁混合物中GA含量的降低，封装效率会降低。由GA（100％），GA + MD（75:25）和GA + MD +淀粉（67.5：22.5：10）制得的微囊化香芹酚粉被用作面团中的抗氧化剂，具有较高的囊封效率值。油炸实验。通过向向日葵油或面团中添加香芹酚的胶囊化和/或未胶囊化形式进行油炸实验。在重复油炸实验中，发现包封的香芹酚比未包封的香芹酚和丁基化羟基茴香醚（BHA）更有效。与向面团中添加香芹酚相比，向油中添加香芹酚提供了更好的保护。通过应用主成分分析，成功区分了香芹酚的封装形式和非封装形式。
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