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Food Res Int

Title:		The influence of the storage temperature on the stability of lipid microparticles containing ginger oleoresin
Author(s):		Oriani VB; Alvim ID; Paulino BN; Procopio FR; Pastore GM; Hubinger MD;
Address:		"Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil. Electronic address: vivianboriani@yahoo.com.br. Cereal and Chocolate Technology Center - CEREAL CHOCOTEC, Food Technology Institute - ITAL, CEP 13070-178 Campinas, SP, Brazil. Laboratory of Bioflavors, Department of Food Science, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, Sao Paulo, Brazil. Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil"
Journal Title:		Food Res Int
Year:		2018
Volume:		20180501
Issue:
Page Number:		472 - 480
DOI:		10.1016/j.foodres.2018.04.066
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Ginger oleoresin (GO) can be encapsulated within a protective lipid matrix in order to facilitate handling, provide protection against the external environment or promote the stability of GO compounds. The aim of this study was to verify the ability of solid lipid microparticles (SLMs) containing GO (10-20% w/w) to maintain or improve the stability of ginger compounds, by monitoring SLMs' characteristics during storage at different temperatures (25 and 40?ª+ degrees C). The lipids matrix of SLMs were composed by stearic acid (90, 80, 75, 65% w/w) and oleic acid (15% w/w), The crystalline structure of the particles after 84?ª+days of storage did not present any polymorphic alterations, while presenting spherical form upon scanning by electron microscopy. SLMs containing oleic acid showed degradation of 6-gingerol when stored at 40?ª+ degrees C. Major volatile compounds had better stability in particles containing oleic acid. Kinetics of volatiles release resulted in a diffusion mechanism. SLMs showed better stability of GO compounds during storage at 25?ª+ degrees C than un-encapsulated GO and could, therefore, improve its distribution in foods due to its conversion to powder"
Keywords:		Catechols/isolation & purification Crystallization Fatty Alcohols/isolation & purification Food Preservation/*methods Food Storage/*methods Ginger/*chemistry Guaiacol/analogs & derivatives/isolation & purification Kinetics *Odorants Oleic Acid/*chemistry;
Notes:		"MedlineOriani, Vivian Boesso Alvim, Izabela Dutra Paulino, Bruno Nicolau Procopio, Fernanda Ramalho Pastore, Glaucia Maria Hubinger, Miriam Dupas eng Comparative Study Research Support, Non-U.S. Gov't Canada 2018/05/29 Food Res Int. 2018 Jul; 109:472-480. doi: 10.1016/j.foodres.2018.04.066. Epub 2018 May 1"