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Spray‐dried encapsulation of Conjugated Linoleic Acid (CLA) with polymeric matrices

2006; Wiley; Volume: 86; Issue: 14 Linguagem: Inglês

10.1002/jsfa.2636

1097-0010

Maribel Jiménez‐Fernández, HS García, C.I. Beristain,

Food Chemistry and Fat Analysis

Abstract Conjugated linoleic acid was encapsulated in three different matrices: whey protein concentrate (WPC), gum arabic (GA) and a blend of WPC and maltodextrin 10 DE (1:1, w/w). Kinetic studies on the degradation of CLA and lipid oxidation of microcapsules were carried out at water activities from 0.108 to 0.892 at 35 and 45 °C. The highest values of CLA degradation and lipid oxidation were observed in the range of water activities 0.103–0.429 for all matrices at 45 °C, whereas the lowest CLA degradation and lipid oxidation were observed for WPC at a water activity of 0.743 and 35 °C. WPC microcapsules showed the best morphology and encapsulation efficiency and the lowest CLA degradation. Copyright © 2006 Society of Chemical Industry