Stability Analysis of Zinc Oxide-Nanoencapsulated Conjugated Linoleic Acid and Gamma-Linolenic Acid
Conjugated linoleic acid (CLA) and gamma-linolenic acid (GLA) were encapsulated with hydrated zinc oxide nanoparticles in an effort to improve their time and thermal stability. Encapsulated and nonencapsulated CLA and GLA were stored at 20, 30, 40, and 50 °C for 49 d. At various time points, encapsu...
Gespeichert in:
| Veröffentlicht in: | Journal of food science 2008-10, Vol.73 (8), p.N39-43 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 43 |
|---|---|
| container_issue | 8 |
| container_start_page | N39 |
| container_title | Journal of food science |
| container_volume | 73 |
| creator | Won, J Oh, M.-H Oh, J.-M Kang, M.-S Choy, J.-H Oh, S |
| description | Conjugated linoleic acid (CLA) and gamma-linolenic acid (GLA) were encapsulated with hydrated zinc oxide nanoparticles in an effort to improve their time and thermal stability. Encapsulated and nonencapsulated CLA and GLA were stored at 20, 30, 40, and 50 °C for 49 d. At various time points, encapsulated CLA and GLA were extracted, methylated, and analyzed using GC-FID. Both encapsulated CLA and control CLA were stable when stored at 20, 30, and 40 °C for up to 49 d. However, control CLA was 100% degraded after 28 d at 50 °C, whereas encapsulated CLA was stable at 50 °C for 49 d. Similarly, both encapsulated GLA and control GLA were stable when stored at 20 °C for 49 d, but nonencapsulated GLA was 92% degraded after 49 d at 30 °C; encapsulated GLA was stable at 30 °C. Therefore, nanoencapsulation improves the time and temperature stability of CLA and GLA. |
| doi_str_mv | 10.1111/j.1750-3841.2008.00924.x |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_69806299</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1590060871</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4864-8294ad1b8f073d44f2a4586ddd8dd549adf7a00744bd73fc0f93bf1ac96f7b523</originalsourceid><addsrcrecordid>eNqNkU1v1DAQhi0EokvhL0CERG8J_sqHDxxWSxtAqxZpqZC4WBN_VA7ZZIkTsfvvcZpokTjhi8ee5x29M4NQRHBCwnlfJyRPccwKThKKcZFgLChPjk_Q6px4ilYYUxoTwvML9ML7Gk9vlj1HF0RgIgilK6R2A1SuccMpWrfQnLzzUWejH65V0d3RaRPfQtuZVsHBjw0MRkebrq3Hh8dw69quMU5Fa-V0BK2OStjvIZ7_2yXxEj2z0Hjzarkv0f3N9bfNp3h7V37erLex4kXG44IKDppUhcU505xbCjwtMq11oXXKBWibA8Y555XOmVXYClZZAkpkNq9Syi7R1Vz30He_RuMHuXdemaaB1nSjl5kocEaFCODbf8C6G_vQvpdEcM7SYCBAxQypvvO-N1YeereH_iQJltMWZC2nYctp2HLagnzcgjwG6eul_ljtjf4rXMYegHcLAF5BY3tolfNnjoYmGSU8cB9m7rdrzOm_DcgvNx93IQr6eNY7P5jjWQ_9T5nlLE_l99tS5uRrVtJNKUng38y8hU7CQx883e8oJgyTlGcko-wP2h-6GA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>194435073</pqid></control><display><type>article</type><title>Stability Analysis of Zinc Oxide-Nanoencapsulated Conjugated Linoleic Acid and Gamma-Linolenic Acid</title><source>MEDLINE</source><source>Access via Wiley Online Library</source><creator>Won, J ; Oh, M.-H ; Oh, J.-M ; Kang, M.-S ; Choy, J.-H ; Oh, S</creator><creatorcontrib>Won, J ; Oh, M.-H ; Oh, J.-M ; Kang, M.-S ; Choy, J.-H ; Oh, S</creatorcontrib><description>Conjugated linoleic acid (CLA) and gamma-linolenic acid (GLA) were encapsulated with hydrated zinc oxide nanoparticles in an effort to improve their time and thermal stability. Encapsulated and nonencapsulated CLA and GLA were stored at 20, 30, 40, and 50 °C for 49 d. At various time points, encapsulated CLA and GLA were extracted, methylated, and analyzed using GC-FID. Both encapsulated CLA and control CLA were stable when stored at 20, 30, and 40 °C for up to 49 d. However, control CLA was 100% degraded after 28 d at 50 °C, whereas encapsulated CLA was stable at 50 °C for 49 d. Similarly, both encapsulated GLA and control GLA were stable when stored at 20 °C for 49 d, but nonencapsulated GLA was 92% degraded after 49 d at 30 °C; encapsulated GLA was stable at 30 °C. Therefore, nanoencapsulation improves the time and temperature stability of CLA and GLA.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2008.00924.x</identifier><identifier>PMID: 19019122</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>Biological and medical sciences ; conjugated linoleic acid ; Drug Stability ; encapsulation ; Food industries ; Food science ; Fundamental and applied biological sciences. Psychology ; gamma-linolenic acid ; gamma-Linolenic Acid - administration & dosage ; Hot Temperature ; Linoleic Acids, Conjugated - administration & dosage ; Nanocapsules ; nanoencapsulation ; Nanoparticles ; nanotechnology ; oxidative stability ; stability ; storage temperature ; storage time ; Temperature ; thermal stability ; Time Factors ; X-Ray Diffraction ; Zinc Oxide ; Zinc oxides</subject><ispartof>Journal of food science, 2008-10, Vol.73 (8), p.N39-43</ispartof><rights>2008 Institute of Food Technologists</rights><rights>2008 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Oct 2008</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4864-8294ad1b8f073d44f2a4586ddd8dd549adf7a00744bd73fc0f93bf1ac96f7b523</citedby><cites>FETCH-LOGICAL-c4864-8294ad1b8f073d44f2a4586ddd8dd549adf7a00744bd73fc0f93bf1ac96f7b523</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2008.00924.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2008.00924.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20743214$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19019122$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Won, J</creatorcontrib><creatorcontrib>Oh, M.-H</creatorcontrib><creatorcontrib>Oh, J.-M</creatorcontrib><creatorcontrib>Kang, M.-S</creatorcontrib><creatorcontrib>Choy, J.-H</creatorcontrib><creatorcontrib>Oh, S</creatorcontrib><title>Stability Analysis of Zinc Oxide-Nanoencapsulated Conjugated Linoleic Acid and Gamma-Linolenic Acid</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>Conjugated linoleic acid (CLA) and gamma-linolenic acid (GLA) were encapsulated with hydrated zinc oxide nanoparticles in an effort to improve their time and thermal stability. Encapsulated and nonencapsulated CLA and GLA were stored at 20, 30, 40, and 50 °C for 49 d. At various time points, encapsulated CLA and GLA were extracted, methylated, and analyzed using GC-FID. Both encapsulated CLA and control CLA were stable when stored at 20, 30, and 40 °C for up to 49 d. However, control CLA was 100% degraded after 28 d at 50 °C, whereas encapsulated CLA was stable at 50 °C for 49 d. Similarly, both encapsulated GLA and control GLA were stable when stored at 20 °C for 49 d, but nonencapsulated GLA was 92% degraded after 49 d at 30 °C; encapsulated GLA was stable at 30 °C. Therefore, nanoencapsulation improves the time and temperature stability of CLA and GLA.</description><subject>Biological and medical sciences</subject><subject>conjugated linoleic acid</subject><subject>Drug Stability</subject><subject>encapsulation</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gamma-linolenic acid</subject><subject>gamma-Linolenic Acid - administration & dosage</subject><subject>Hot Temperature</subject><subject>Linoleic Acids, Conjugated - administration & dosage</subject><subject>Nanocapsules</subject><subject>nanoencapsulation</subject><subject>Nanoparticles</subject><subject>nanotechnology</subject><subject>oxidative stability</subject><subject>stability</subject><subject>storage temperature</subject><subject>storage time</subject><subject>Temperature</subject><subject>thermal stability</subject><subject>Time Factors</subject><subject>X-Ray Diffraction</subject><subject>Zinc Oxide</subject><subject>Zinc oxides</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkU1v1DAQhi0EokvhL0CERG8J_sqHDxxWSxtAqxZpqZC4WBN_VA7ZZIkTsfvvcZpokTjhi8ee5x29M4NQRHBCwnlfJyRPccwKThKKcZFgLChPjk_Q6px4ilYYUxoTwvML9ML7Gk9vlj1HF0RgIgilK6R2A1SuccMpWrfQnLzzUWejH65V0d3RaRPfQtuZVsHBjw0MRkebrq3Hh8dw69quMU5Fa-V0BK2OStjvIZ7_2yXxEj2z0Hjzarkv0f3N9bfNp3h7V37erLex4kXG44IKDppUhcU505xbCjwtMq11oXXKBWibA8Y555XOmVXYClZZAkpkNq9Syi7R1Vz30He_RuMHuXdemaaB1nSjl5kocEaFCODbf8C6G_vQvpdEcM7SYCBAxQypvvO-N1YeereH_iQJltMWZC2nYctp2HLagnzcgjwG6eul_ljtjf4rXMYegHcLAF5BY3tolfNnjoYmGSU8cB9m7rdrzOm_DcgvNx93IQr6eNY7P5jjWQ_9T5nlLE_l99tS5uRrVtJNKUng38y8hU7CQx883e8oJgyTlGcko-wP2h-6GA</recordid><startdate>200810</startdate><enddate>200810</enddate><creator>Won, J</creator><creator>Oh, M.-H</creator><creator>Oh, J.-M</creator><creator>Kang, M.-S</creator><creator>Choy, J.-H</creator><creator>Oh, S</creator><general>Blackwell Publishing Inc</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>200810</creationdate><title>Stability Analysis of Zinc Oxide-Nanoencapsulated Conjugated Linoleic Acid and Gamma-Linolenic Acid</title><author>Won, J ; Oh, M.-H ; Oh, J.-M ; Kang, M.-S ; Choy, J.-H ; Oh, S</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4864-8294ad1b8f073d44f2a4586ddd8dd549adf7a00744bd73fc0f93bf1ac96f7b523</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Biological and medical sciences</topic><topic>conjugated linoleic acid</topic><topic>Drug Stability</topic><topic>encapsulation</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gamma-linolenic acid</topic><topic>gamma-Linolenic Acid - administration & dosage</topic><topic>Hot Temperature</topic><topic>Linoleic Acids, Conjugated - administration & dosage</topic><topic>Nanocapsules</topic><topic>nanoencapsulation</topic><topic>Nanoparticles</topic><topic>nanotechnology</topic><topic>oxidative stability</topic><topic>stability</topic><topic>storage temperature</topic><topic>storage time</topic><topic>Temperature</topic><topic>thermal stability</topic><topic>Time Factors</topic><topic>X-Ray Diffraction</topic><topic>Zinc Oxide</topic><topic>Zinc oxides</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Won, J</creatorcontrib><creatorcontrib>Oh, M.-H</creatorcontrib><creatorcontrib>Oh, J.-M</creatorcontrib><creatorcontrib>Kang, M.-S</creatorcontrib><creatorcontrib>Choy, J.-H</creatorcontrib><creatorcontrib>Oh, S</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Won, J</au><au>Oh, M.-H</au><au>Oh, J.-M</au><au>Kang, M.-S</au><au>Choy, J.-H</au><au>Oh, S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Stability Analysis of Zinc Oxide-Nanoencapsulated Conjugated Linoleic Acid and Gamma-Linolenic Acid</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2008-10</date><risdate>2008</risdate><volume>73</volume><issue>8</issue><spage>N39</spage><epage>43</epage><pages>N39-43</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Conjugated linoleic acid (CLA) and gamma-linolenic acid (GLA) were encapsulated with hydrated zinc oxide nanoparticles in an effort to improve their time and thermal stability. Encapsulated and nonencapsulated CLA and GLA were stored at 20, 30, 40, and 50 °C for 49 d. At various time points, encapsulated CLA and GLA were extracted, methylated, and analyzed using GC-FID. Both encapsulated CLA and control CLA were stable when stored at 20, 30, and 40 °C for up to 49 d. However, control CLA was 100% degraded after 28 d at 50 °C, whereas encapsulated CLA was stable at 50 °C for 49 d. Similarly, both encapsulated GLA and control GLA were stable when stored at 20 °C for 49 d, but nonencapsulated GLA was 92% degraded after 49 d at 30 °C; encapsulated GLA was stable at 30 °C. Therefore, nanoencapsulation improves the time and temperature stability of CLA and GLA.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>19019122</pmid><doi>10.1111/j.1750-3841.2008.00924.x</doi></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 2008-10, Vol.73 (8), p.N39-43 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_69806299 |
| source | MEDLINE; Access via Wiley Online Library |
| subjects | Biological and medical sciences conjugated linoleic acid Drug Stability encapsulation Food industries Food science Fundamental and applied biological sciences. Psychology gamma-linolenic acid gamma-Linolenic Acid - administration & dosage Hot Temperature Linoleic Acids, Conjugated - administration & dosage Nanocapsules nanoencapsulation Nanoparticles nanotechnology oxidative stability stability storage temperature storage time Temperature thermal stability Time Factors X-Ray Diffraction Zinc Oxide Zinc oxides |
| title | Stability Analysis of Zinc Oxide-Nanoencapsulated Conjugated Linoleic Acid and Gamma-Linolenic Acid |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-26T01%3A57%3A12IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Stability%20Analysis%20of%20Zinc%20Oxide-Nanoencapsulated%20Conjugated%20Linoleic%20Acid%20and%20Gamma-Linolenic%20Acid&rft.jtitle=Journal%20of%20food%20science&rft.au=Won,%20J&rft.date=2008-10&rft.volume=73&rft.issue=8&rft.spage=N39&rft.epage=43&rft.pages=N39-43&rft.issn=0022-1147&rft.eissn=1750-3841&rft.coden=JFDSAZ&rft_id=info:doi/10.1111/j.1750-3841.2008.00924.x&rft_dat=%3Cproquest_cross%3E1590060871%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=194435073&rft_id=info:pmid/19019122&rfr_iscdi=true |