Spray‐dried encapsulation of Conjugated Linoleic Acid (CLA) with polymeric matrices | Zendy

Jimenez M | Zendy; García HS | Zendy; Beristain CI | Zendy

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Spray‐dried encapsulation of Conjugated Linoleic Acid (CLA) with polymeric matrices

Author(s) -

Jimenez M,

García HS,

Beristain CI

Publication year - 2006

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.2636

Subject(s) - maltodextrin , conjugated linoleic acid , chemistry , gum arabic , spray drying , linoleic acid , lipid oxidation , food science , whey protein isolate , whey protein , degradation (telecommunications) , antioxidant , chromatography , organic chemistry , fatty acid , telecommunications , computer science

Conjugated linoleic acid was encapsulated in three different matrices: whey protein concentrate (WPC), gum arabic (GA) and a blend of WPC and maltodextrin 10 DE (1:1, w/w). Kinetic studies on the degradation of CLA and lipid oxidation of microcapsules were carried out at water activities from 0.108 to 0.892 at 35 and 45 °C. The highest values of CLA degradation and lipid oxidation were observed in the range of water activities 0.103–0.429 for all matrices at 45 °C, whereas the lowest CLA degradation and lipid oxidation were observed for WPC at a water activity of 0.743 and 35 °C. WPC microcapsules showed the best morphology and encapsulation efficiency and the lowest CLA degradation. Copyright © 2006 Society of Chemical Industry

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