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Thermooxidative Stability of Fennel Oleoresin Microencapsulated in Blended Biopolymer Agents
Author(s) -
Chranioti Charikleia,
Tzia Constantina
Publication year - 2014
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12474
Subject(s) - oleoresin , biopolymer , maltodextrin , chemistry , chitosan , gum arabic , peroxide value , lipid oxidation , thermal stability , chromatography , differential scanning calorimetry , starch , oxidative phosphorylation , food science , organic chemistry , spray drying , antioxidant , biochemistry , physics , thermodynamics , polymer
In this work, the oxidative and thermal stabilities of 4 different encapsulating agents (chitosan [CH], modified starch [MS], gum arabic [GA], and maltodextrin [MD]) used in fennel oleoresin microencapsulation by the freeze‐drying technique were evaluated both individually and in blends (binary and ternary ones). The oxidative stability of the encapsulated products was assessed by gas chromatography/mass spectrometry analysis of the secondary oxidation volatiles along with the use of oxidation markers (peroxide value, PV), while a differential scanning calorimetery analysis was conducted. Gum arabic, both plain and its mixtures, exhibited the lowest protection against lipid oxidation, presenting high PVs. However, good microencapsulation efficiency along with the best oxidative stability in terms of PV and thermal stability indicated that the formulations of MS‐CH and MS‐MD‐CH could be suggested as alternative encapsulating agents.