Antioxidant effect of natural plant extracts on the microencapsulated high oleic sunflower oil

This study demonstrates that natural plants extract (NPE) such as rosemary, broccoli sprout and citrus can effectively inhibit the lipid oxidation of microencapsulated high oleic sunflower oil (MEHS). By employing a dextrin-coating method with supplements such as milk protein isolates (MPI), soy lecithin and sodium triphosphate emulsifier in the presence of NPE, MEHS with high microencapsulation efficiency was obtained. Similar to that of high oleic sunflower oil (HS) in liquid state, lipid oxidation of MEHS was remarkably reduced under the accelerated storage condition in the presence of a mixture of NPEs rather than a single component of NPE. Specifically, induction period of MEHS was significantly elongated in the presence of NPE when tested by using the Rancimat method, and the peroxide value (POV) and p-anisidine value (ASV) were also significantly lowered by addition of NPE even after storage for 30 days at 60 +/- 1 degrees C. Based on the results, it is anticipated that NPEs find wide applications as an antioxidant for the elevated quality of microencapsulated oil products in food industries. (C) 2007 Elsevier Ltd. All rights reserved.
Publisher
ELSEVIER SCI LTD
Issue Date
2008-01
Language
ENG
Keywords

OXIDATIVE STABILITY; PHENOLIC DITERPENES; ANHYDROUS MILKFAT; ROSEMARY EXTRACT; WHEY PROTEINS; WALL MATERIAL; ACID; QUANTIFICATION; CHROMATOGRAPHY; ENCAPSULATION

Citation

JOURNAL OF FOOD ENGINEERING, v.84, no.2, pp.327 - 334

ISSN
0260-8774
DOI
10.1016/j.jfoodeng.2007.05.029
URI
http://hdl.handle.net/10203/14284
Appears in Collection
BS-Journal Papers(저널논문)
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