Efficacy of Microencapsulated Carvacrol in Oxidative Stability of Sunflower Oil
Küçük Resim Yok
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The objective of this study is to improve the oxidative stability of sunflower oil using encapsulated carvacrol during 25 times repeated frying experiments. Microencapsulated carvacrol powders are produced by spray drying using binary and ternary blends of gum arabic (GA), maltodextrin (MD), and corn starch as encapsulating agents. In most cases, the encapsulation efficiency decreases as the amount of GA decreases in the wall mixture. Microencapsulated carvacrol powders prepared with GA (100%), GA + MD (75:25), and GA + MD + starch (67.5: 22.5: 10), which are found to have higher encapsulation efficiency values, are used as antioxidants in dough frying experiments. Frying experiments are performed with the addition of encapsulated and/or unencapsulated forms of carvacrol into the sunflower oil or dough. Encapsulated carvacrol is found to be more effective than unencapsulated carvacrol and butylated hydroxyanisole (BHA) in repeated frying experiments. The addition of carvacrol into oil provides better protection compared to addition into dough. Protective effects of encapsulated and unencapsulated forms of carvacrol in frying trials are successfully discriminated by applying principal component analysis. Practical Application: Carvacrol and thymol are the major constituents of thyme (Thymus vulgarisL.) essential oil. These compounds are responsible for the main bioactive properties of thyme oil. Therefore, in this study, pure commercial carvacrol was encapsulated and tested for its protective effect in sunflower oil during repeated dough frying. The effectiveness of the carvacrol in encapsulated form may be a consequence of the prevention of volatilization. The results of this study are remarkable for food applications requiring high temperatures.
Açıklama
Anahtar Kelimeler
carvacrol, gum arabic, maltodextrin, microencapsulation, oxidation, principal component analysis, repeated dough frying
Kaynak
European Journal of Lipid Science and Technology
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
122
Sayı
7
