| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7596472 | Food Chemistry | 2015 | 6 Pages |
Abstract
This study evaluates the oxidation level of high-oleic sunflower oil (HOSO) plated onto porous starch as an alternative to spray drying. Encapsulated oils were subjected to accelerated oxidation by heat and light exposure, and peroxide value (PV) and conjugated dienes (CD) were measured. Bulk oil was the control. PV increased in all samples with increased light exposure, with similar values being reached by oil carried on porous starch and spray dried oil. The encapsulation processes determined a reduced effect of light on the increase of CD in the oil, as compared to bulk oil. Spray dried oil presented the highest CD in the experimental domain considered. Since similar levels of PV and lower levels of CD were shown in the HOSO carried on porous starch compared to the spray dried HOSO, plating flavour oils on porous starch could be a suitable technological alternative to spray drying, for flavour encapsulation.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Claudia Belingheri, Barbara Giussani, Maria Teresa Rodriguez-Estrada, Antonio Ferrillo, Elena Vittadini,