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

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 hi...

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Autores principales: Li, Qing, Wang, Lu, Zheng, Meiyu, Lu, Hanyu, Liu, Yinying, Wang, Yangguang, Lu, Shengmin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000867/
https://www.ncbi.nlm.nih.gov/pubmed/36900470
http://dx.doi.org/10.3390/foods12050953
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author Li, Qing
Wang, Lu
Zheng, Meiyu
Lu, Hanyu
Liu, Yinying
Wang, Yangguang
Lu, Shengmin
author_facet Li, Qing
Wang, Lu
Zheng, Meiyu
Lu, Hanyu
Liu, Yinying
Wang, Yangguang
Lu, Shengmin
author_sort Li, Qing
collection PubMed
description 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-β-cyclodextrin (HP-β-CD), β-cyclodextrin (β-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 β-CDCHOM and PSCHOM had significantly higher EE values (80.40% and 75.52%) than MDCHOM and HP-β-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 µm and a certain degree of polydispersity. Microstructural and chemical characterizations indicated that β-CDCHOM had comparatively stable structure and good thermal stability compared with PSCHOM. Storage performances under light, oxygen, and temperature showed that β-CDCHOM was superior to PSCHOM, especially in terms of thermal and oxidative stability. This study demonstrates that β-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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spelling pubmed-100008672023-03-11 Microencapsulation with Different Starch-Based Polymers for Improving Oxidative Stability of Cold-Pressed Hickory (Carya cathayensis Sarg.) Oil Li, Qing Wang, Lu Zheng, Meiyu Lu, Hanyu Liu, Yinying Wang, Yangguang Lu, Shengmin Foods Article 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-β-cyclodextrin (HP-β-CD), β-cyclodextrin (β-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 β-CDCHOM and PSCHOM had significantly higher EE values (80.40% and 75.52%) than MDCHOM and HP-β-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 µm and a certain degree of polydispersity. Microstructural and chemical characterizations indicated that β-CDCHOM had comparatively stable structure and good thermal stability compared with PSCHOM. Storage performances under light, oxygen, and temperature showed that β-CDCHOM was superior to PSCHOM, especially in terms of thermal and oxidative stability. This study demonstrates that β-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. MDPI 2023-02-23 /pmc/articles/PMC10000867/ /pubmed/36900470 http://dx.doi.org/10.3390/foods12050953 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Li, Qing
Wang, Lu
Zheng, Meiyu
Lu, Hanyu
Liu, Yinying
Wang, Yangguang
Lu, Shengmin
Microencapsulation with Different Starch-Based Polymers for Improving Oxidative Stability of Cold-Pressed Hickory (Carya cathayensis Sarg.) Oil
title Microencapsulation with Different Starch-Based Polymers for Improving Oxidative Stability of Cold-Pressed Hickory (Carya cathayensis Sarg.) Oil
title_full Microencapsulation with Different Starch-Based Polymers for Improving Oxidative Stability of Cold-Pressed Hickory (Carya cathayensis Sarg.) Oil
title_fullStr Microencapsulation with Different Starch-Based Polymers for Improving Oxidative Stability of Cold-Pressed Hickory (Carya cathayensis Sarg.) Oil
title_full_unstemmed Microencapsulation with Different Starch-Based Polymers for Improving Oxidative Stability of Cold-Pressed Hickory (Carya cathayensis Sarg.) Oil
title_short Microencapsulation with Different Starch-Based Polymers for Improving Oxidative Stability of Cold-Pressed Hickory (Carya cathayensis Sarg.) Oil
title_sort microencapsulation with different starch-based polymers for improving oxidative stability of cold-pressed hickory (carya cathayensis sarg.) oil
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000867/
https://www.ncbi.nlm.nih.gov/pubmed/36900470
http://dx.doi.org/10.3390/foods12050953
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