Microencapsulation of Squid Oil with Hydrophilic Macromolecules for Oxidative and Thermal Stabilization
- 1 January 1995
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 60 (1) , 36-39
- https://doi.org/10.1111/j.1365-2621.1995.tb05601.x
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 α‐tocopherol and the compact structures of microcapsules enhanced stability. Stability of squid oil microcapsules decreased when α‐tocopherdl was removed by alumina chromatography. Both DSC‐FTIR and pressure DSC were suitable for evaluating oxidative and thermal stability of encapsulated oil products.Keywords
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