This study evaluates the oxidation level of high-oleic sunflower oil (HOSO) plated onto porous starch as an alternative to spray drying. Encapsulated oils were subjected to accelerated oxidation by heat and light exposure, and peroxide value (PV) and conjugated dienes (CD) were measured. Bulk oil was the control. PV increased in all samples with increased light exposure, with similar values being reached by oil carried on porous starch and spray dried oil. The encapsulation processes determined a reduced effect of light on the increase of CD in the oil, as compared to bulk oil. Spray dried oil presented the highest CD in the experimental domain considered. Since similar levels of PV and lower levels of CD were shown in the HOSO carried on porous starch compared to the spray dried HOSO, plating flavour oils on porous starch could be a suitable technological alternative to spray drying, for flavour encapsulation. © 2014 Elsevier Ltd. All rights reserved.

Oxidative stability of high-oleic sunflower oil in a porous starch carrier

GIUSSANI, BARBARA;
2015-01-01

Abstract

This study evaluates the oxidation level of high-oleic sunflower oil (HOSO) plated onto porous starch as an alternative to spray drying. Encapsulated oils were subjected to accelerated oxidation by heat and light exposure, and peroxide value (PV) and conjugated dienes (CD) were measured. Bulk oil was the control. PV increased in all samples with increased light exposure, with similar values being reached by oil carried on porous starch and spray dried oil. The encapsulation processes determined a reduced effect of light on the increase of CD in the oil, as compared to bulk oil. Spray dried oil presented the highest CD in the experimental domain considered. Since similar levels of PV and lower levels of CD were shown in the HOSO carried on porous starch compared to the spray dried HOSO, plating flavour oils on porous starch could be a suitable technological alternative to spray drying, for flavour encapsulation. © 2014 Elsevier Ltd. All rights reserved.
2015
www.elsevier.com/locate/foodchem
Encapsulation; Experimental design; High-oleic sunflower oil; Oxidation; Porous starch; Spray drying; Oleic Acid; Oxidation-Reduction; Plant Oils; Starch; Food Science; Analytical Chemistry; Medicine (all)
Belingheri, Claudia; Giussani, Barbara; Rodriguez Estrada, Maria Teresa; Ferrillo, Antonio; Vittadini, Elena
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11383/2057705
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