Cargando…
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...
Autores principales: | , , , , , , |
---|---|
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 |
_version_ | 1784903989086650368 |
---|---|
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. |
format | Online Article Text |
id | pubmed-10000867 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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 |
work_keys_str_mv | AT liqing microencapsulationwithdifferentstarchbasedpolymersforimprovingoxidativestabilityofcoldpressedhickorycaryacathayensissargoil AT wanglu microencapsulationwithdifferentstarchbasedpolymersforimprovingoxidativestabilityofcoldpressedhickorycaryacathayensissargoil AT zhengmeiyu microencapsulationwithdifferentstarchbasedpolymersforimprovingoxidativestabilityofcoldpressedhickorycaryacathayensissargoil AT luhanyu microencapsulationwithdifferentstarchbasedpolymersforimprovingoxidativestabilityofcoldpressedhickorycaryacathayensissargoil AT liuyinying microencapsulationwithdifferentstarchbasedpolymersforimprovingoxidativestabilityofcoldpressedhickorycaryacathayensissargoil AT wangyangguang microencapsulationwithdifferentstarchbasedpolymersforimprovingoxidativestabilityofcoldpressedhickorycaryacathayensissargoil AT lushengmin microencapsulationwithdifferentstarchbasedpolymersforimprovingoxidativestabilityofcoldpressedhickorycaryacathayensissargoil |