Microencapsulation by production of polymer beads from ionic gelation is a useful method to improve the stability of nutritional compounds. Wheat germ oil is a nutritional source of unsaturated fatty acids and phytonutrients, such as tocopherols (α and β), phytosterols, carotenoids, and phenolic compounds. This work studied the development of alginate-starch beads over the stability of encapsulated wheat germ oil. The beads contained sodium alginate and gelatinized corn starch in proportions of 2:0, 1:1, 1:2, and 1:4. The addition of small amounts (1:1) of gelatinized starch in the alginate emulsions improved the physicochemical properties and stability during storage. The emulsions had oil droplets with mean sizes ranging from 4.5 to 12.2 µm. The 1:1 samples showed more disperse oil droplets, explained by the molecular interaction between the starch chains and oil. The encapsulation efficiency was higher than 91%, and the beads' mean diameters were between 383.22 and 797.45 µm. The proportion of 1:1 alginate-starch also enhanced the beads' microstructures, avoiding oil oxidation. Six days accelerated stability (65 °C) evidenced higher tocopherols amounts (0.66 mg/g oil) and a lower oxidation (2.52 meq.O2 /kg oil) for the 1:1 samples compared to the remained samples. PRACTICAL APPLICATION: Alginate-gelatinized corn starch beads loaded with wheat germ oil can be used as an ingredient in functional food products for the enrichment of nutrients. The use of starch decreased the oil oxidation and the loss of tocopherols during storage, indicating that the quality of the wheat germ oil will be desirable for longer durations of food storage.

中文翻译：

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将小麦胚芽油包裹在藻酸盐胶化玉米淀粉珠中：理化性质和生育酚的稳定性

通过离子凝胶化生产聚合物珠粒的微胶囊化是提高营养化合物稳定性的有用方法。小麦胚芽油是不饱和脂肪酸和植物营养素的营养来源，例如生育酚（α 和 β）、植物甾醇、类胡萝卜素和酚类化合物。这项工作研究了海藻酸钠-淀粉珠在包封小麦胚芽油稳定性方面的发展。珠粒含有比例为 2:0、1:1、1:2 和 1:4 的海藻酸钠和糊化玉米淀粉。在海藻酸盐乳液中添加少量 (1:1) 糊化淀粉改善了储存过程中的物理化学性质和稳定性。乳液具有平均尺寸为 4.5 至 12.2 µm 的油滴。1:1 的样品显示出更多的分散油滴，通过淀粉链和油之间的分子相互作用来解释。包封率高于 91%，珠子的平均直径在 383.22 和 797.45 µm 之间。1:1 海藻酸淀粉的比例也增强了珠子的微观结构，避免了油氧化。6 天加速稳定性 (65 °C) 证明与其余样品相比，1:1 样品的生育酚含量更高（0.66 毫克/克油）和更低的氧化（2.52 meq.O2/kg 油）。实际应用：负载小麦胚芽油的海藻酸盐胶化玉米淀粉珠可用作功能性食品的成分，以增加营养。淀粉的使用减少了油的氧化和储存期间生育酚的损失，