Microencapsulation with Different Starch-Based Polymers for Improving Oxidative Stability of Cold-Pressed Hickory ( Carya cathayensis Sarg.) Oil

• Published in: Foods 2023-02, Vol.12 (5), p.953
• Main Authors: Li, Qing, Wang, Lu, Zheng, Meiyu, Lu, Hanyu, Liu, Yinying, Wang, Yangguang, Lu, Shengmin
• Format: Article
• Language: English
• Subjects: Analysis; Carya cathayensis; Cold; cold-pressed hickory oil; Cyclodextrins; Dextrin; Embedding; Fatty acids; Food science; Fourier transforms; Freeze drying; Hickories; Infrared analysis; Infrared spectroscopy; Malt; Methods; Microcapsules; Microencapsulation; Moisture absorption; Oxidation; oxidative stability; Particle size; Polydispersity; Polymers; porous starch; Properties; Reagents; Scanning electron microscopy; Shelf life; Spectrum analysis; Spoilage; Stability analysis; Stability tests; Starch; Thermal stability; Thermogravimetric analysis; Thermogravimetry; Vegetable oils; X-ray diffraction; β-Cyclodextrin
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12050953

Hickory ( Sarg.) oil is a nutrient-dense edible woody oil, with its unsaturated fatty acids accounting for more than 90% of total ones, and liable to oxidation spoilage. To efficiently improve its stability and expand its application fields, the microencapsulation of cold-pressed hickory oil (CHO) by the molecular embedding method and freeze-drying technique was performed using malt dextrin (MD), hydroxylpropyl-β-cyclodextrin (HP-β-CD), β-cyclodextrin (β-CD), or porous starch (PS) as a wall material. Two wall materials and/or their CHO microcapsulates (CHOM) with higher encapsulation efficiencies (EE) were selected to carry out physical and chemical characterizations using laser particle size diffractometer, scanning electron microscopy, Fourier-transform infrared spectroscopy, X-ray diffraction, thermogravimetric analysis, derivative thermogravimetry, and oxidative stability tests. Results indicated β-CDCHOM and PSCHOM had significantly higher EE values (80.40% and 75.52%) than MDCHOM and HP-β-CDCHOM (39.36% and 48.32%). The particle sizes of the two microcapsules selected were both widely distributed with their spans being more than 1 µm and a certain degree of polydispersity. Microstructural and chemical characterizations indicated that β-CDCHOM had comparatively stable structure and good thermal stability compared with PSCHOM. Storage performances under light, oxygen, and temperature showed that β-CDCHOM was superior to PSCHOM, especially in terms of thermal and oxidative stability. This study demonstrates that β-CD embedding can be applied to improve the oxidative stability of vegetable oils such as hickory oil and act as a means of preparing functional supplementary material.