Microencapsulation of Squid Oil with Hydrophilic Macromolecules for Oxidative and Thermal Stabilization
Resource
Journal of Food Science, 60(1), 36-39
Journal
Journal of Food Science
Pages
36-39
Date Issued
1995
Date
1995
Author(s)
Lin, Chih-Cheng
Lin, Shan-Yang
Hwang, Lucy Sun
Abstract
ABSTRACT 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 �\?tocopherol and the compact structures of microcapsules enhanced stability. Stability of squid oil microcapsules decreased when �\?tocopherdl was removed by alumina chromatography. Both DSC?FTIR and pressure DSC were suitable for evaluating oxidative and thermal stability of encapsulated oil products.
Type
journal article
File(s)![Thumbnail Image]()
Loading...
Name
30.pdf
Size
23.43 KB
Format
Adobe PDF
Checksum
(MD5):a8848a45ca9c048a38de4e75c7d81436