Spray-drying microencapsulation and oxidative stability of conjugated linoleic acid
Conjugated linoleic acid (CLA) as the free acid was microencapsulated using whey protein concentrate (WPC) as a wall material. An emulsion of CLA was prepared using an emulsifier formulated with a 1:4 (w/w) ratio of a 30% WPC solution and was spray-dried with a laboratory unit. Microcapsules were st...
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| Veröffentlicht in: | European food research & technology 2004-11, Vol.219 (6), p.588-592 |
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| container_title | European food research & technology |
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| creator | Jimenez, M Garcia, H.S Beristain, C.I |
| description | Conjugated linoleic acid (CLA) as the free acid was microencapsulated using whey protein concentrate (WPC) as a wall material. An emulsion of CLA was prepared using an emulsifier formulated with a 1:4 (w/w) ratio of a 30% WPC solution and was spray-dried with a laboratory unit. Microcapsules were stored at 35 and 45 °C at different water activities. Oxidation was monitored by measuring the CLA concentration, and peroxide, anisidine and total oxidation values. The encapsulation efficiency was 89.60% with a surface oil concentration of 1.77 g/100 g of sample. Microcapsules stored at a^sub w^=0.743-0.898 had very good stability against oxidation for at least 60 days; therefore WPC is considered as an effective microencapsulating agent.[PUBLICATION ABSTRACT] |
| doi_str_mv | 10.1007/s00217-004-0992-4 |
| format | Article |
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An emulsion of CLA was prepared using an emulsifier formulated with a 1:4 (w/w) ratio of a 30% WPC solution and was spray-dried with a laboratory unit. Microcapsules were stored at 35 and 45 °C at different water activities. Oxidation was monitored by measuring the CLA concentration, and peroxide, anisidine and total oxidation values. The encapsulation efficiency was 89.60% with a surface oil concentration of 1.77 g/100 g of sample. Microcapsules stored at a^sub w^=0.743-0.898 had very good stability against oxidation for at least 60 days; therefore WPC is considered as an effective microencapsulating agent.[PUBLICATION ABSTRACT]</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-004-0992-4</identifier><language>eng</language><publisher>Heidelberg: Springer</publisher><subject>animal protein concentrates ; anisidine ; Biological and medical sciences ; conjugated linoleic acid ; Fatty acids ; food chemistry ; Food industries ; Fundamental and applied biological sciences. Psychology ; lipid peroxidation ; metabolites ; microencapsulation ; Milk and cheese industries. Ice creams ; Oxidation ; oxidative stability ; peroxides ; Proteins ; spray drying ; storage ; water activity ; whey protein</subject><ispartof>European food research & technology, 2004-11, Vol.219 (6), p.588-592</ispartof><rights>2004 INIST-CNRS</rights><rights>Springer-Verlag 2004</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c392t-87ae34ba8fd6cf4c2b43f891430a271fb7f2ef7686159e80fabb5b6aca3c8c023</citedby><cites>FETCH-LOGICAL-c392t-87ae34ba8fd6cf4c2b43f891430a271fb7f2ef7686159e80fabb5b6aca3c8c023</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16270792$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Jimenez, M</creatorcontrib><creatorcontrib>Garcia, H.S</creatorcontrib><creatorcontrib>Beristain, C.I</creatorcontrib><title>Spray-drying microencapsulation and oxidative stability of conjugated linoleic acid</title><title>European food research & technology</title><description>Conjugated linoleic acid (CLA) as the free acid was microencapsulated using whey protein concentrate (WPC) as a wall material. An emulsion of CLA was prepared using an emulsifier formulated with a 1:4 (w/w) ratio of a 30% WPC solution and was spray-dried with a laboratory unit. Microcapsules were stored at 35 and 45 °C at different water activities. Oxidation was monitored by measuring the CLA concentration, and peroxide, anisidine and total oxidation values. The encapsulation efficiency was 89.60% with a surface oil concentration of 1.77 g/100 g of sample. Microcapsules stored at a^sub w^=0.743-0.898 had very good stability against oxidation for at least 60 days; therefore WPC is considered as an effective microencapsulating agent.[PUBLICATION ABSTRACT]</description><subject>animal protein concentrates</subject><subject>anisidine</subject><subject>Biological and medical sciences</subject><subject>conjugated linoleic acid</subject><subject>Fatty acids</subject><subject>food chemistry</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>lipid peroxidation</subject><subject>metabolites</subject><subject>microencapsulation</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Oxidation</subject><subject>oxidative stability</subject><subject>peroxides</subject><subject>Proteins</subject><subject>spray drying</subject><subject>storage</subject><subject>water activity</subject><subject>whey protein</subject><issn>1438-2377</issn><issn>1438-2385</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNpFUEtLxDAQLqLg-vgBniyCx-okaZvkKIsvWPCw7jlM02TJ0m1q0or993bpoqeZge81X5LcEHggAPwxAlDCM4A8Aylplp8kC5IzkVEmitO_nfPz5CLGHUAhS5IvkvW6CzhmdRhdu033TgdvWo1dHBrsnW9TbOvU_7h6ur5NGnusXOP6MfU21b7dDVvsTZ02rvWNcTpF7eqr5MxiE831cV4mm5fnz-Vbtvp4fV8-rTLNJO0zwdGwvEJh61LbXNMqZ1bIKSkg5cRW3FJjeSlKUkgjwGJVFVWJGpkWGii7TO5m3S74r8HEXu38ENrJUpWMApFU5BOIzKDpsxiDsaoLbo9hVATUoTo1V6em6tShOnXg3B-FMWpsbMBWu_hPLCkHLg8BbmecRa9wGybMZj0ZMwBZyoJQ9gtzEXkA</recordid><startdate>20041101</startdate><enddate>20041101</enddate><creator>Jimenez, M</creator><creator>Garcia, H.S</creator><creator>Beristain, C.I</creator><general>Springer</general><general>Springer Nature B.V</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QO</scope><scope>7QR</scope><scope>7RQ</scope><scope>7T7</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>88I</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>F~G</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M2P</scope><scope>M7S</scope><scope>P64</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope></search><sort><creationdate>20041101</creationdate><title>Spray-drying microencapsulation and oxidative stability of conjugated linoleic acid</title><author>Jimenez, M ; Garcia, H.S ; Beristain, C.I</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c392t-87ae34ba8fd6cf4c2b43f891430a271fb7f2ef7686159e80fabb5b6aca3c8c023</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>animal protein concentrates</topic><topic>anisidine</topic><topic>Biological and medical sciences</topic><topic>conjugated linoleic acid</topic><topic>Fatty acids</topic><topic>food chemistry</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>lipid peroxidation</topic><topic>metabolites</topic><topic>microencapsulation</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Oxidation</topic><topic>oxidative stability</topic><topic>peroxides</topic><topic>Proteins</topic><topic>spray drying</topic><topic>storage</topic><topic>water activity</topic><topic>whey protein</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jimenez, M</creatorcontrib><creatorcontrib>Garcia, H.S</creatorcontrib><creatorcontrib>Beristain, C.I</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>ABI/INFORM Collection</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection</collection><collection>Science Database (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Agriculture & Environmental Science Database</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest Business Premium Collection</collection><collection>Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>Engineering Research Database</collection><collection>Business Premium Collection (Alumni)</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM global</collection><collection>Agriculture Science Database</collection><collection>Science Database</collection><collection>ProQuest Engineering Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>One Business (ProQuest)</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering collection</collection><collection>ProQuest Central Basic</collection><jtitle>European food research & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jimenez, M</au><au>Garcia, H.S</au><au>Beristain, C.I</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Spray-drying microencapsulation and oxidative stability of conjugated linoleic acid</atitle><jtitle>European food research & technology</jtitle><date>2004-11-01</date><risdate>2004</risdate><volume>219</volume><issue>6</issue><spage>588</spage><epage>592</epage><pages>588-592</pages><issn>1438-2377</issn><eissn>1438-2385</eissn><abstract>Conjugated linoleic acid (CLA) as the free acid was microencapsulated using whey protein concentrate (WPC) as a wall material. 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| subjects | animal protein concentrates anisidine Biological and medical sciences conjugated linoleic acid Fatty acids food chemistry Food industries Fundamental and applied biological sciences. Psychology lipid peroxidation metabolites microencapsulation Milk and cheese industries. Ice creams Oxidation oxidative stability peroxides Proteins spray drying storage water activity whey protein |
| title | Spray-drying microencapsulation and oxidative stability of conjugated linoleic acid |
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