Effect of relative humidity on the oxidative stability of microencapsulated sea buckthorn seed oil

Journal of Food Science

Volumn 70, Issue 1, 2005, Pages

  Partanen, Riitta ^a   Hakala, Piia ^a   Sjövall, Olli ^b,c   Kallio, Heikki ^b   Forssell, Pirkko ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b UNIVERSITY OF TURKU   (Finland)

^c ÅBO AKADEMI UNIVERSITY   (Finland)

Author keywords

Microencapsulation; Oxidation; Relative humidity; Sea buckthorn oil; Spray drying

Indexed keywords

ACACIA SENEGAL; HIPPOPHAE RHAMNOIDES; RHAMNACEAE; ZEA MAYS;

EID: 13844281639     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb09035.x     Document Type: Article

References (37)

1. Andersen AB, Risbo J, Andersen ML, Skibsted LH. 2000. Oxygen permeation through an oil-encapsulating glassy food matrix studied by ESR line broadening using a nitroxyl spin probe. Food Chem 70:499-508.
2. Anker MH, Reineccius GA. 1988. Encapsulated orange oil - Influence of spray-dryer air temperatures on retention and shelf life. In: Risch SJ, Reineccius GA, editors. Flavor encapsulation. ACS Symposium Series 370. Washington, D.C.: American Chemical Society. p 78-86.
3. Beristain CI, Azuara E, Vernon-Carter EJ. 2002. Effect of water activity on the stability to oxidation of spray-dried encapsulated orange peel oil using mesquite gum (Prosopis Juliflora) as wall material. J Food Sci 67(1):206-11.
4. Buffo R, Reineccius G. 2000. Optimization of gum acacia/modified starch/maltodextrin blends for the spray-drying of flavors. Perfumer Flavorist 25:45-54.
5. Bylaitë E, Venskutonis PR, Mapdpierienë R. 2001. Properties of caraway (Carum carvi L.) essential oil encapsulated into milk protein-based matrices. Eur Food Res Technol 212:661-70.
6. Erkkola R, Yang B. 2003. Sea buckthorn oils: Toward healthy mucous membranes. AGRO Food Ind Hitech 3:53-7.
7. Gibbs BF, Kermasha S, Alli I, Mulligan CN. 1999. Encapsulation in food industry: a review. Int J Food Sci Nutr 50:213-24.
8. Gopala Krishna AG. 1992. Influence of water activity on autoxidation of methyl linoleate during storage. J Food Sci Technol 29(4):252-3.
9. Gopala Krishna AG, Prabhakar JV. 1992. Effect of water activity on secondary products formation in autoxidizing methyl linoleate.. JAOCS 69(2):178-83.
10. Goubet I, Le Quere JL, Voilley AJ. 1998. Retention of aroma compounds by carbohydrates: influence of their physicochemical characteristics and of their physical state. A review. J Agric Food Chem 46:1981-90.
11. Gunning YM, Gunning PA, Kemsley EK, Parker R, Ring SG, Wilson RH, Blake A. 1999. Factors affecting the release of flavor encapsulated in carbohydrate matrixes. J Agric Food Chem 47:5198-205.
12. Gunning YM, Parker R, Ring SG. 2000. Diffusion of short chain alcohols from amorphous maltose-water mixtures above and below their glass transition temperature. Carbohydr Res 329:377-85.
13. Hardas N, Danviriyakul S, Foley JL, Nawar WW, Cinachoti P. 2002. Effect of relative humidity on the oxidative and physical stability of encapsulated milk fat. JAOCS 79(2):151-8.
14. Karel M. 1980. Lipid oxidation, secondary reactions and water activity of foods. In: Simic MG, Karel M, editors. Autoxidation in food and biological systems. New York and London: Plenum Press. p 191-206.
15. Karel M, Labuza TP, Maloney JF. 1967. Chemical changes in freeze-dried foods and model systems. Cryobiology 3(4):288-96.
16. Keogh, IK, O'Kennedy BT, Kelly J, Auty MA, Kelly PM, Fureby A, Haahr AM. 2001. Stability to oxidation of spray-dried fish oil powder microencapsulated using milk ingredients. J Food Sci 66(2):217-24.
17. Labrousse S, Roos Y, Karel M. 1992. Collapse and crystallization in morphous matrices with encapsulated compounds. Sci Aliments 12:757-69.
18. Labuza TP. 1975. Oxidative changes in foods at low and intermediate moisture levels. In: Duckworth RB, editor. Water relations of food. New York: Academic Press. p 455-74.
19. Labuza TP, Chou HE. 1974. Decrease of linoleate oxidation rate due to water at intermediate water activity. J Food Sci 39:112-3.
20. Manku MS, Horrobin DF, Morse NL, Wright S, Burton JL. 1984. Essential fatty acids in the plasma phospholipids of patients with atopic eczema. Br J Dermatol 110:643-8.
21. Nelson KA, Labuza TP. 1992. Relationship between water and lipid oxidation rates. In: St. Angelo AJ, editor. Lipid oxidation in food. ACS Symposium Series 500, Washington, D.C.: American Chemical Society. p 93-103.
22. Nikitin VA, Chistyakov AA, Bugaeva VI. 1989. Therapeutic endoscopy in the complex of measures for gastroduodenal ulcer management. Khirurgia (Russian) 4:33-5.
23. Partanen R, Yoshii H, Kallio H, Yang B, Forssell P. 2002. Encapsulation of sea buckthorn kernel oil in modified starches. JAOCS 79(3):219-23.
24. Qiu GQ, Qiao X. 1997. A preliminary report on the clinical treatment of thirty cases of peptic ulcer with sea buckthorn oil capsules. Hippophaë 10 (4):39-41.
25. Roos Y, Karel M. 1991. Plasticising effect of water on thermal behavior and crystallization of amorphous food models. J Food Sci 56(1):38-43.
26. Roos Y, Karel M. 1993. Effects of glass transition on dynamic phenomena in sugar containing food systems. In: Blanshard JMV, Lillford PJ, editors. The glassy state in foods. Loughborough, U.K.: Nottingham Univ. Press. p 207-22.
27. Slade L, Levine H. 1993. The glassy state phenomenon in food molecules. In: Blanshard JMV, Lillford PJ, editors. The glassy state in foods. Loughborough, U.K.: Nottingham Univ. Press. p 35-101.
28. Soottitantawat A, Yoshii H, Furuta T, Oghawara M, Forssell P, Partanen R, Poutanen K, Linko P. 2004. Effect of water activity on the release characteristics and oxidative stability of D-limonene encapsulated by spray drying. J Agric Food Chem 52:1269-76.
29. Vlasov VV. 1970. Hippophaë oil in the treatment of superficial burns of the skin. Vestn Dermatol Venerol 44 (6):69-72.
30. Walton DE, Mumford CJ. 1999a. Spray dried products - Characterization of particle morphology. Trans I Chem E 77(A):21-38.
31. Walton DE, Mumford CJ. 1999b. The morphology of spray-dried particles - The effect of process variables upon the morphology of spray-dried particles. Trans IChem E 77(A):442-60.
32. Whorton C, Reineccius GA. 1995. Evaluation of the mechanisms associated with the release of encapsulated flavor materials from maltodextrin matrices. In: Risch SJ, Reineccius GA, editors. Encapsulation and controlled release of food ingredients. ACS Symposium Series 370. Washington, D.C.: American Chemical Society. p 143-60.
33. Yang B, Kalimo K, Mattila L, Kallio S, Katajisto J, Peltola O, Kallio, H. 1999. Effects of dietary supplementation with sea buckthorn (Hippophaë rhamnoides) seed and pulp oils on atopic dermatitis. J Nutr Biochem 10:622-30.
34. Yang B, Kallio H. 2001. Fatty acid composition of lipids in sea buckthorn (Hippophaë rhamnoides L.) berries of different origins. J Agric Food Chem 49:1939-47.
35. Yang B, Kallio H. 2002. Composition and physiological effects of sea buckthorn (Hippophaë) lipids. Trends Food Sci Technol 13:160-7.
36. Zeleznak KJ, Hoseney RC. 1987. The glass transition in starch. Cereal Chem 64(2):121-4.
37. Zhao YS. 1994. A preliminary report on treatment of 32 cases of burns with sea buckthorn seed oil. Hippophaë 7(3):36-7.