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Characterization and oxidative stability of purslane seed oil microencapsulated in yeast cells biocapsules
Author(s) -
Kavosi Maryam,
Mohammadi Abdorreza,
ShojaeeAliabadi Saeedeh,
Khaksar Ramin,
Hosseini Seyede Marzieh
Publication year - 2018
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.8696
Subject(s) - fourier transform infrared spectroscopy , yeast , food science , chemistry , differential scanning calorimetry , thermal stability , peroxide value , fatty acid , nuclear chemistry , biochemistry , chemical engineering , organic chemistry , physics , engineering , thermodynamics
Abstract BACKGROUND Purslane seed oil, as a potential nutritious source of omega‐3 fatty acid, is susceptible to oxidation. Encapsulation in yeast cells is a possible approach for overcoming this problem. In the present study, purslane seed oil was encapsulated in non‐plasmolysed, plasmolysed and plasmolysed carboxy methyl cellulose (CMC)‐coated Saccharomyces cerevisiae cells and measurements of oil loading capacity (LC), encapsulation efficiency (EE), oxidative stability and the fatty acid composition of oil‐loaded microcapsules were made. Furthermore, investigations of morphology and thermal behavior, as well as a Fourier transform‐infrared (FTIR) analyses of microcapsules, were performed. RESULTS The values of EE, LC were approximately 53–65% and 187–231 g kg –1 , respectively. Studies found that the plasmolysis treatment increased EE and LC and decreased the mean peroxide value (PV) of microencapsulated oil. The presence of purslane seed oil in yeast microcapsules was confirmed by FTIR spectroscopy and differential scanning calorimetry analyses. The lowest rate of oxidation belonged to the oil‐loaded plasmolysed CMC‐coated microcapsules (16.73 meqvO 2 kg –1 ), whereas the highest amount of oxidation regardless of native oil referred to the oil‐loaded in non‐plasmolysed cells (28.15 meqvO 2 kg –1 ). CONCLUSION The encapsulation of purslane seed oil in the yeast cells of S. cerevisiae can be considered as an efficient approach for extending the oxidative stability of this nutritious oil and facilitating its application in food products. © 2017 Society of Chemical Industry