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Microencapsulation of Squid Oil with Hydrophilic Macromolecules for Oxidative and Thermal Stabilization
Author(s) -
LIN CHIHCHENG,
LIN SHANYANG,
HWANG LUCY SUN
Publication year - 1995
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/j.1365-2621.1995.tb05601.x
Subject(s) - squid , lecithin , coacervate , thermal stability , fourier transform infrared spectroscopy , gelatin , chemistry , differential scanning calorimetry , chemical engineering , chromatography , organic chemistry , ecology , physics , engineering , biology , thermodynamics
The oxidative and thermal stabilities of unencapsulated and encapsulated squid oils were compared by polyene ratio, DSC‐FTIR and pressure DSC. Wall material containing gelatin, caseinate and maltodextrin provided optima1 protection against oxidation. Stability was improved when lecithin and Avicel were part of the wall material. The synergistic effects of lecithin with naturally occurring α‐tocopherol and the compact structures of microcapsules enhanced stability. Stability of squid oil microcapsules decreased when α‐tocopherdl was removed by alumina chromatography. Both DSC‐FTIR and pressure DSC were suitable for evaluating oxidative and thermal stability of encapsulated oil products.