Changes in oxidative stability and phytochemical contents of microencapsulated wheat germ oil during accelerated storage
Küçük Resim Yok
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Wheat germ oil (WGO) contains high amounts of tocopherols, phytostemls, and carotenoids. The high amount of unsaturated fatty acid content of WGO increases sensitivity to oxidative degradation. This study aimed to assess the efficacy of WGO micmencapsulation in buttermilk (BM) to prevent oxidative degradation. A mixture consisting of WGO:BM (1:2) and water (60%) was emulsified by a high-pressure homogenizer, and then freeze-dried. Both bulk and micmencapsulated WGO samples were kept at 60 degrees C for 24 days to evaluate oxidative stability, changes in contents of tocopherol, phytosterol, and carotenoid. Peroxide and p-anisidine values of micro-encapsulated WGO were significantly lower than the bulk WGO throughout the storage days (p < 0.05). Similarly, tocophemls, phytosterols, and carotenoid contents degraded less in microencapsulated WGO than those in bulk WGO (p < 0.05). Improved stability of the sensitive compounds in WGO through microencapsulation can extend the potential use of WGO's as a functional ingredient in food formulations.
Açıklama
Anahtar Kelimeler
Buttermilk, Oxidation, Tocopherol, Phytosterol, Carotenoid
Kaynak
Food Bioscience
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
44
