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Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules

INTRODUCTION: Encapsulation of soybean oil bodies (OBs) using maltodextrin (MD) can improve their stability in different environmental stresses and enhance the transport and storage performance of OBs. METHODS: In this study, the effects of different MD addition ratios [OBs: MD = 1:0, 1:0.5, 1:1, 1:...

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Autores principales: Li, Zhimin, Sun, Bingyu, Zhu, Ying, Liu, Linlin, Huang, Yuyang, Lu, Mingshou, Zhu, Xiuqing, Gao, Yuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9748341/
https://www.ncbi.nlm.nih.gov/pubmed/36532535
http://dx.doi.org/10.3389/fnut.2022.1071462
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author Li, Zhimin
Sun, Bingyu
Zhu, Ying
Liu, Linlin
Huang, Yuyang
Lu, Mingshou
Zhu, Xiuqing
Gao, Yuan
author_facet Li, Zhimin
Sun, Bingyu
Zhu, Ying
Liu, Linlin
Huang, Yuyang
Lu, Mingshou
Zhu, Xiuqing
Gao, Yuan
author_sort Li, Zhimin
collection PubMed
description INTRODUCTION: Encapsulation of soybean oil bodies (OBs) using maltodextrin (MD) can improve their stability in different environmental stresses and enhance the transport and storage performance of OBs. METHODS: In this study, the effects of different MD addition ratios [OBs: MD = 1:0, 1:0.5, 1:1, 1:1.5, and 1:2 (v/v)] on the physicochemical properties and oxidative stability of freeze-dried soybean OBs microcapsules were investigated. The effect of ultrasonic power (150–250 W) on the encapsulation effect and structural properties of oil body-maltodextrin (OB-MD) microcapsules were studied. RESULTS: The addition of MD to OBs decreased the surface oil content and improved the encapsulation efficiency and oxidative stability of OBs. Scanning electron microscopy images revealed that the sonication promoted the adsorption of MD on the surface of OBs, forming a rugged spherical structure. The oil-body-maltodextrin (OB-MD) microcapsules showed a narrower particle size distribution and a lower-potential absolute value at an MD addition ratio of 1:1.5 and ultrasonic power of 250 W (32.1 mV). At this time, MD-encapsulated OBs particles had the highest encapsulation efficiency of 85.3%. Ultrasonic treatment improved encapsulation efficiency of OBs and increased wettability and emulsifying properties of MD. The encapsulation of OBs by MD was improved, and its oxidative stability was enhanced by ultrasound treatment, showing a lower hydrogen peroxide value (3.35 meq peroxide/kg) and thiobarbituric acid value (1.65 μmol/kg). DISCUSSION: This study showed that the encapsulation of soybean OBs by MD improved the stability of OBs microcapsules and decreased the degree of lipid oxidation during storage. Ultrasonic pretreatment further improved the encapsulation efficiency of MD on soybean OBs, and significantly enhanced its physicochemical properties and oxidative stability.
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spelling pubmed-97483412022-12-15 Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules Li, Zhimin Sun, Bingyu Zhu, Ying Liu, Linlin Huang, Yuyang Lu, Mingshou Zhu, Xiuqing Gao, Yuan Front Nutr Nutrition INTRODUCTION: Encapsulation of soybean oil bodies (OBs) using maltodextrin (MD) can improve their stability in different environmental stresses and enhance the transport and storage performance of OBs. METHODS: In this study, the effects of different MD addition ratios [OBs: MD = 1:0, 1:0.5, 1:1, 1:1.5, and 1:2 (v/v)] on the physicochemical properties and oxidative stability of freeze-dried soybean OBs microcapsules were investigated. The effect of ultrasonic power (150–250 W) on the encapsulation effect and structural properties of oil body-maltodextrin (OB-MD) microcapsules were studied. RESULTS: The addition of MD to OBs decreased the surface oil content and improved the encapsulation efficiency and oxidative stability of OBs. Scanning electron microscopy images revealed that the sonication promoted the adsorption of MD on the surface of OBs, forming a rugged spherical structure. The oil-body-maltodextrin (OB-MD) microcapsules showed a narrower particle size distribution and a lower-potential absolute value at an MD addition ratio of 1:1.5 and ultrasonic power of 250 W (32.1 mV). At this time, MD-encapsulated OBs particles had the highest encapsulation efficiency of 85.3%. Ultrasonic treatment improved encapsulation efficiency of OBs and increased wettability and emulsifying properties of MD. The encapsulation of OBs by MD was improved, and its oxidative stability was enhanced by ultrasound treatment, showing a lower hydrogen peroxide value (3.35 meq peroxide/kg) and thiobarbituric acid value (1.65 μmol/kg). DISCUSSION: This study showed that the encapsulation of soybean OBs by MD improved the stability of OBs microcapsules and decreased the degree of lipid oxidation during storage. Ultrasonic pretreatment further improved the encapsulation efficiency of MD on soybean OBs, and significantly enhanced its physicochemical properties and oxidative stability. Frontiers Media S.A. 2022-11-30 /pmc/articles/PMC9748341/ /pubmed/36532535 http://dx.doi.org/10.3389/fnut.2022.1071462 Text en Copyright © 2022 Li, Sun, Zhu, Liu, Huang, Lu, Zhu and Gao. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Li, Zhimin
Sun, Bingyu
Zhu, Ying
Liu, Linlin
Huang, Yuyang
Lu, Mingshou
Zhu, Xiuqing
Gao, Yuan
Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules
title Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules
title_full Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules
title_fullStr Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules
title_full_unstemmed Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules
title_short Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules
title_sort effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9748341/
https://www.ncbi.nlm.nih.gov/pubmed/36532535
http://dx.doi.org/10.3389/fnut.2022.1071462
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