Protection of echium oil by microencapsulation with phenolic compounds

The consumption of omega-3 enables the reduction of cardiovascular disease risk; however they are unstable. The aim of this work was to encapsulate echium oil (Echium plantagineum L.), a rich source of omega-3 fatty acids, with phenolic compounds (sinapic acid and rutin) by double emulsion followed...

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Bibliographic Details
Published in:	Food research international Vol. 88; no. Pt A; pp. 114 - 121
Main Authors:	Comunian, Talita A., Boillon, Mickaël R.G., Thomazini, Marcelo, Nogueira, Marina Sayuri, de Castro, Inar Alves, Favaro-Trindade, Carmen S.
Format:	Journal Article
Language:	English
Published:	Canada Elsevier Ltd 01-10-2016
Subjects:	Complex coacervation Omega-3 fatty acids Rancimat Rutin Sinapic acid Stearidonic acid Sinapic acid Complex coacervation Rutin Rancimat Stearidonic acid Omega-3 fatty acids
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Summary:	The consumption of omega-3 enables the reduction of cardiovascular disease risk; however they are unstable. The aim of this work was to encapsulate echium oil (Echium plantagineum L.), a rich source of omega-3 fatty acids, with phenolic compounds (sinapic acid and rutin) by double emulsion followed by complex coacervation or by complex coacervation with sinapic acid in the capsule wall. Analyses of morphology, particle size, circularity, water activity, moisture, Fourier transform infrared spectroscopy, thermogravimetry, process yield, accelerated oxidation and identification and quantification of fatty acids present in the encapsulated oil were performed. Samples presented values of encapsulation process yield of phenolics and oil in the range of 39–80% and 73–99%, respectively. Moreover, all samples protected the oil against oxidation, obtaining induction time (accelerated oxidation) of 5h for pure oil and values in the range from 10 to 18h for samples. Thus, better protection to the oil was possible with sinapic acid applied in the capsule wall, which enhances its protection against lipid oxidation. [Display omitted] •Coencapsulation of echium oil with phenolic compounds is viable.•The action of sinapic acid as antioxidant was enhanced when applied in capsule wall.•The capsules showed high yield of encapsulation process values for the oil.•The encapsulation offered more stability to the echium oil.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0963-9969 1873-7145
DOI:	10.1016/j.foodres.2016.03.008