Changes in oxidative stability and phytochemical contents of microencapsulated wheat germ oil during accelerated storage

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dc.authoridkarabulut, ihsan/0000-0002-9014-8863
dc.authorwosidAslan, Kübra/JFS-3968-2023
dc.authorwosidkarabulut, ihsan/ABG-7556-2020
dc.contributor.authorAslan, Kubra Sengul
dc.contributor.authorKarabulut, Ihsan
dc.contributor.authorKoc, Tugca Bilenler
dc.date.accessioned2024-08-04T20:50:46Z
dc.date.available2024-08-04T20:50:46Z
dc.date.issued2021
dc.departmentİnönü Üniversitesien_US
dc.description.abstractWheat 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.en_US
dc.description.sponsorshipInonu University, Directorate for Scientific Research [FBA-2019-1679]en_US
dc.description.sponsorshipThis study was supported by Inonu University, Directorate for Scientific Research (Project No. FBA-2019-1679).en_US
dc.identifier.doi10.1016/j.fbio.2021.101415
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85117285759en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2021.101415
dc.identifier.urihttps://hdl.handle.net/11616/100270
dc.identifier.volume44en_US
dc.identifier.wosWOS:000709980300001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Bioscienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectButtermilken_US
dc.subjectOxidationen_US
dc.subjectTocopherolen_US
dc.subjectPhytosterolen_US
dc.subjectCarotenoiden_US
dc.titleChanges in oxidative stability and phytochemical contents of microencapsulated wheat germ oil during accelerated storageen_US
dc.typeArticleen_US

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