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Food Res Int

Title:		Effect of alpha-tocopherol on oxidative stability of oil during spray drying and storage of dried emulsions
Author(s):		Hernandez Sanchez MDR; Cuvelier ME; Turchiuli C;
Address:		"UMR Ingenierie Procedes Aliments, AgroParisTech, Inra, Universite Paris-Saclay, 91300 Massy, France. Electronic address: mariadelrayo.hernandezsanchez@agroparistech.fr. UMR Ingenierie Procedes Aliments, AgroParisTech, Inra, Universite Paris-Saclay, 91300 Massy, France. Electronic address: marie-elisabeth.cuvelier@agroparistech.fr. UMR Ingenierie Procedes Aliments, AgroParisTech, Inra, Universite Paris-Saclay, 91300 Massy, France; Universite Paris-Sud, IUT Orsay, Plateau de Moulon, F-91400 Orsay, France. Electronic address: christelle.turchiuli@agroparistech.fr"
Journal Title:		Food Res Int
Year:		2016
Volume:		20160429
Issue:		Pt A
Page Number:		32 - 41
DOI:		10.1016/j.foodres.2016.04.035
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Lipophilic compounds such as polyunsaturated fatty acids (PUFAs) and antioxidants can be encapsulated by spray drying in order to protect and prolong their functionalities and get new handling properties. The aim of this work was to study the effect of both the spray drying stage and storage (60 degrees C - 50% RH) on the oxidation of lipophilic compounds encapsulated in spray dried oil-in-water emulsions (10% w/w oil in dry matter) using maltodextrin as matrix and Tween(R) 20 as emulsifier. Emulsions were prepared with oil containing or not containing alpha-tocopherol (482ppm in oil) in order to also demonstrate the influence of the antioxidant. Results showed that there is a beginning of oxidation during spray drying, evidenced by a slight increase of markers of rancidity, i.e. conjugated dienes and volatile organic compounds. During storage, the oxidative degradation of PUFAs and alpha-tocopherol started quickly under the conditions of aging. This was shown to be due to the negative effect of the process and to the porosity of the solid matrix to oxygen, associated with the hollow structure of the particles. An inhibitory action of maltodextrin on alpha-tocopherol was also hypothesized, but it has to be confirmed"
Keywords:		Accelerated oxidation Conjugated dienes Encapsulation Oxidation Spray drying Volatile organic compounds alpha-Tocopherol;
Notes:		"PubMed-not-MEDLINEHernandez Sanchez, Maria Del Rayo Cuvelier, Marie-Elisabeth Turchiuli, Christelle eng Canada 2017/08/30 Food Res Int. 2016 Oct; 88(Pt A):32-41. doi: 10.1016/j.foodres.2016.04.035. Epub 2016 Apr 29"