Document Detail


Effects of sodium alginate bead encapsulation on the storage stability of durum wheat (Triticum durum Desf.) bran oil extracted by supercritical CO(2).
MedLine Citation:
PMID:  23020127     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
The aim of this study was to investigate the influence of encapsulation on the storage stability of oil extracted by supercritical carbon dioxide from a micronized durum wheat bran fraction. Wheat bran oil was encapsulated in 2% (w/v) sodium alginate beads. Encapsulated and unencapsulated oil samples were stored at 4°C or 25°C, daylight or darkness, over 90 days and, at defined time points, subjected to stability evaluation based on fatty acid hydroperoxide production, and tocopherol (α, β and γ forms), tocotrienol (α, β and γ forms) and carotenoid (lutein, zeaxanthin and β-carotene) degradation. The encapsulation of the oil into alginate beads significantly increased stability, optimally when stored at 4°C, maintaining high levels of isoprenoids and low content of fatty acid hydroperoxides over 30 days of storage.
Authors:
Miriana Durante; Marcello Salvatore Lenucci; Barbara Laddomada; Giovanni Mita; Sofia Caretto
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-9-28
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2012 Sep 
Date Detail:
Created Date:  2012-10-1     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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