Abstract
Background: Oxidation of encapsulated bioactive compounds is a key challenge that limits shelf-life of bioactive containing products. The objectives of this study were to compare differences between the oxidative barrier properties of biopolymer particle based encapsulation system (zein colloidal particles) and oil-in-water emulsions and evaluate the impact of these differences on oxidative stability of encapsulated bioactives. Methods: Both zein colloidal particles and oil-in-water emulsions were stabilized by casein protein. The oxidative barrier properties of the selected encapsulation systems were determined by measuring the permeation rate of peroxyl radicals and oxygen across the interface. Peroxyl radical permeation rates were correlated with stability of a model bioactive, curcumin and oxygen permeation rates were correlated with stability of another model bioactive, retinol. Results: Radical permeation rate was significantly higher in oil-in-water emulsions compared to zein colloidal particles, indicating enhanced barrier property of zein colloidal particles against peroxyl radical induced oxidation. Consistent with these results, stability of curcumin encapsulated in zein colloidal particles was significantly higher compared to that in oil-in-water emulsions. Oxygen permeation measurements showed no significant differences in the barrier properties of both encapsulation systems against oxygen permeation. Consistent with these results, the oxidative stability of retinol was similar in both encapsulation systems. Conclusions: The results of this study demonstrate the advantages of biopolymer particle based encapsulation system in limiting free radical induced oxidation of encapsulated bioactives and also demonstrate the ineffectiveness of both encapsulation systems in limiting oxygen permeation.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 82-90 |
| Number of pages | 9 |
| Journal | Food Hydrocolloids |
| Volume | 43 |
| DOIs | |
| State | Published - Jan 1 2015 |
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Keywords
- Fluorescence spectroscopy
- Free radical induced oxidation
- Oil-in-water emulsion
- Oxygen
- Zein colloidal particle
ASJC Scopus subject areas
- Food Science
- Chemical Engineering(all)
- Chemistry(all)
Cite this
Effect of barrier properties of zein colloidal particles and oil-in-water emulsions on oxidative stability of encapsulated bioactive compounds. / Pan, Yuanjie; Tikekar, Rohan V.; Wang, Min S.; Avena-Bustillos, Roberto J.; Nitin, Nitin.
In: Food Hydrocolloids, Vol. 43, 01.01.2015, p. 82-90.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Effect of barrier properties of zein colloidal particles and oil-in-water emulsions on oxidative stability of encapsulated bioactive compounds
AU - Pan, Yuanjie
AU - Tikekar, Rohan V.
AU - Wang, Min S.
AU - Avena-Bustillos, Roberto J.
AU - Nitin, Nitin
PY - 2015/1/1
Y1 - 2015/1/1
N2 - Background: Oxidation of encapsulated bioactive compounds is a key challenge that limits shelf-life of bioactive containing products. The objectives of this study were to compare differences between the oxidative barrier properties of biopolymer particle based encapsulation system (zein colloidal particles) and oil-in-water emulsions and evaluate the impact of these differences on oxidative stability of encapsulated bioactives. Methods: Both zein colloidal particles and oil-in-water emulsions were stabilized by casein protein. The oxidative barrier properties of the selected encapsulation systems were determined by measuring the permeation rate of peroxyl radicals and oxygen across the interface. Peroxyl radical permeation rates were correlated with stability of a model bioactive, curcumin and oxygen permeation rates were correlated with stability of another model bioactive, retinol. Results: Radical permeation rate was significantly higher in oil-in-water emulsions compared to zein colloidal particles, indicating enhanced barrier property of zein colloidal particles against peroxyl radical induced oxidation. Consistent with these results, stability of curcumin encapsulated in zein colloidal particles was significantly higher compared to that in oil-in-water emulsions. Oxygen permeation measurements showed no significant differences in the barrier properties of both encapsulation systems against oxygen permeation. Consistent with these results, the oxidative stability of retinol was similar in both encapsulation systems. Conclusions: The results of this study demonstrate the advantages of biopolymer particle based encapsulation system in limiting free radical induced oxidation of encapsulated bioactives and also demonstrate the ineffectiveness of both encapsulation systems in limiting oxygen permeation.
AB - Background: Oxidation of encapsulated bioactive compounds is a key challenge that limits shelf-life of bioactive containing products. The objectives of this study were to compare differences between the oxidative barrier properties of biopolymer particle based encapsulation system (zein colloidal particles) and oil-in-water emulsions and evaluate the impact of these differences on oxidative stability of encapsulated bioactives. Methods: Both zein colloidal particles and oil-in-water emulsions were stabilized by casein protein. The oxidative barrier properties of the selected encapsulation systems were determined by measuring the permeation rate of peroxyl radicals and oxygen across the interface. Peroxyl radical permeation rates were correlated with stability of a model bioactive, curcumin and oxygen permeation rates were correlated with stability of another model bioactive, retinol. Results: Radical permeation rate was significantly higher in oil-in-water emulsions compared to zein colloidal particles, indicating enhanced barrier property of zein colloidal particles against peroxyl radical induced oxidation. Consistent with these results, stability of curcumin encapsulated in zein colloidal particles was significantly higher compared to that in oil-in-water emulsions. Oxygen permeation measurements showed no significant differences in the barrier properties of both encapsulation systems against oxygen permeation. Consistent with these results, the oxidative stability of retinol was similar in both encapsulation systems. Conclusions: The results of this study demonstrate the advantages of biopolymer particle based encapsulation system in limiting free radical induced oxidation of encapsulated bioactives and also demonstrate the ineffectiveness of both encapsulation systems in limiting oxygen permeation.
KW - Fluorescence spectroscopy
KW - Free radical induced oxidation
KW - Oil-in-water emulsion
KW - Oxygen
KW - Zein colloidal particle
UR - http://www.scopus.com/inward/record.url?scp=84908511383&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84908511383&partnerID=8YFLogxK
U2 - 10.1016/j.foodhyd.2014.05.002
DO - 10.1016/j.foodhyd.2014.05.002
M3 - Article
AN - SCOPUS:84908511383
VL - 43
SP - 82
EP - 90
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
ER -