Encapsulation of Unsaponifiable Matter of Rice Bran Oil Bychitosan and Lepidium perfoliatum Seed Gum: Characterization and Antioxidant Activity
2020
Jamshidi, Mahboobeh | Kenari, Reza Esmaeilzadeh | Motamedzadegan, Ali | Biparva, Pourya
The unsaponifiable matter (USM) of Tarom and Fajr rice bran oil were encapsulated with chitosan (CS) and Lepidium perfoliatum seed gum (LPSG) and physicochemical and structural properties, the total phenolic content and the antioxidant activity of particles were assessed. The results indicated that particles had a mean size of 145.5–232.7 nm with a narrow size distribution. Besides, theencapsulation efficiency of encapsulated powdersranged from 74.36 to 83.09%.Scanning electron microscopy (SEM) images showed the formation of the spherical‐shaped and aggregated particles. Differential scanning calorimetry (DSC) thermograms and Fourier transform infrared spectroscopy analyses confirmed the successful encapsulation of USM. The encapsulated powdersshowed higher total phenolic content than free USM, while presenting desirable antioxidant activity. In addition, the samples coated by LPSG presented better physicochemical properties than those coated by CS. Finally, our results suggested that encapsulated powders could have a promising application in food systems.
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