Oxidation of Arachidonoyl Glycerols Encapsulated with Saccharides
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Two types of lipids rich in arachidonic acid content were encapsulated using various saccharides as the wall material, and the oxidation processes of the encapsulated lipids were measured at 50°C and 12% relative humidity. One of the lipids contained arachidonoyl residue at a content of <I>ca. </I>40%, and another was a structured lipid, the major component of which was 1,3-octanoyl-2-arachidonoyl glycerol. Microencapsulation effectively retarded their oxidation. In particular, among the tested saccharides, soluble soybean polysaccharide and gum arabic were the best two wall materials for the suppression of both lipids.
- Food Science and Technology International, Tokyo
Food Science and Technology International, Tokyo 12(4), 247-251, 2006-11-01
Japanese Society for Food Science and Technology