Abstract
The effect of the physical state of flavonoid-inulin microparticles (semi-crystalline/amorphous) on the oxidative stability of lipid matrices was studied. Epicatechin (E) and quercetin (Q) microparticles with inulin were formulated at two infeed temperatures (15 °C and 90 °C) by spray drying. X-ray diffraction analyses showed that flavonoid-inulin microparticles obtained at feed temperature of 15 °C were semi-crystalline (E-In-15, 61.2% and Q-In-15, 60%), whereas those at 90 °C were amorphous (Q-In-90, 1.73 and Q-In-90 2.30%). Semi-crystalline state of flavonoid-inulin microparticles enhanced the EE (68.8 and 67.8% for E and Q, respectively) compared to amorphous state (41.6 and 51.1% for E and Q, respectively). However, amorphous Q-microparticles showed the highest antioxidant activity both in methyl linoleate and sunflower oil, increasing the induction period and decreasing the polar compounds and polymer triglyceride formation during long-term oxidation study. Therefore, the physical state of spray-dried flavonoid-inulin microparticles may determine their antioxidant activity in lipid matrices.
Highlights
Lipid oxidation is one of the major causes of food deterioration, leading to the loss of nutrients and bioactives, off flavors development, and could form potentially toxic compounds [1]
The separation and quantification of the polar compounds was performed by high performance size exclusion chromatography (HPSEC), using a chromatograph equipped with a Waters 510 pump (Waters, Milford, USA), a Rheodyne 7725i injector (10 mL sample loop), and a refractive index detector (HP 1037 A, Agilent Technologies, Palo Alto, USA)
1 shows the the performed on empty microparticles
Summary
Lipid oxidation is one of the major causes of food deterioration, leading to the loss of nutrients and bioactives, off flavors development, and could form potentially toxic compounds [1]. In previous studies undertaken by our research group, flavonoids were microencapsulated with inulin (lipid-insoluble polymer), where channelizing agents (lipid-soluble polymer) were incorporated. These microparticles were able to release the encapsulated flavonoids and improve the oxidative stability of methyl linoleate [21] and vegetable oils [22], which was attributed to the formation of channels inside the microparticles, favoring the diffusion of flavonoids. The objective of this research was to design flavonoids (epicatechin and quercetin) microparticles with inulin as encapsulating agent and to evaluate the influence of the physical state of spray-dried flavonoid microparticles (semi-crystalline/amorphous) on the oxidative stability of lipid systems
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