Changes in oxidative stability and phytochemical contents of microencapsulated wheat germ oil during accelerated storage

Aslan K. S., Karabulut İ., Koc T.

FOOD BIOSCIENCE, cilt.44, 2021 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 44
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.fbio.2021.101415
  • Dergi Adı: FOOD BIOSCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, INSPEC
  • Anahtar Kelimeler: Buttermilk, Oxidation, Tocopherol, Phytosterol, Carotenoid, VEGETABLE-OILS, ALPHA-TOCOPHEROL, GAMMA-TOCOPHEROL, FISH-OIL, BRAN OIL, DEGRADATION, BUTTERMILK, POWDER
  • İnönü Üniversitesi Adresli: Evet

Özet

Wheat germ oil (WGO) contains high amounts of tocopherols, phytostemls, and carotenoids. The high amount of unsaturated fatty acid content of WGO increases sensitivity to oxidative degradation. This study aimed to assess the efficacy of WGO micmencapsulation in buttermilk (BM) to prevent oxidative degradation. A mixture consisting of WGO:BM (1:2) and water (60%) was emulsified by a high-pressure homogenizer, and then freeze-dried. Both bulk and micmencapsulated WGO samples were kept at 60 degrees C for 24 days to evaluate oxidative stability, changes in contents of tocopherol, phytosterol, and carotenoid. Peroxide and p-anisidine values of micro-encapsulated WGO were significantly lower than the bulk WGO throughout the storage days (p < 0.05). Similarly, tocophemls, phytosterols, and carotenoid contents degraded less in microencapsulated WGO than those in bulk WGO (p < 0.05). Improved stability of the sensitive compounds in WGO through microencapsulation can extend the potential use of WGO's as a functional ingredient in food formulations.