Oxidative Stability of Microencapsulated Kenaf Seed Oil Using Co-extrusion Technology

This study investigates the effect of microencapsulation (via co-extrusion technology using high methoxyl pectin-enhanced alginate as a shell formulation) on the storage stability and antioxidant properties of kenaf seed oil. Microencapsulated kenaf seed oil (MKSO) and unencapsulated oil were stored...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 2016-04, Vol.93 (4), p.607-615
Main Authors: Chew, Sook-Chin, Nyam, Kar-Lin
Format: Article
Language:English
Subjects:
Accelerated storage
Agriculture
Alginate‐pectin
Ambient storage
Antioxidant activity
Antioxidants
Biomaterials
Biotechnology
Chemistry
Chemistry and Materials Science
Co‐extrusion
Extrusion
Food Science
Hibiscus cannabinus seed oil
Industrial Chemistry/Chemical Engineering
Microencapsulation
Oils & fats
Original Paper
Oxidation
Oxidative stability
Phenols
Seeds
Vegetable oils
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Summary:This study investigates the effect of microencapsulation (via co-extrusion technology using high methoxyl pectin-enhanced alginate as a shell formulation) on the storage stability and antioxidant properties of kenaf seed oil. Microencapsulated kenaf seed oil (MKSO) and unencapsulated oil were stored at 25 °C for 28 days and at 65 °C for 24 days. The oils were then subjected to stability and quality evaluation based on peroxide, p -anisidine, and total oxidation values, conjugated diene and triene levels, thiobarbituric acid reactive substances, free fatty acids, total phenolic content, and the radical scavenging activity assays of 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid). The results showed that there was a significant increase ( p  
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-016-2794-9