TY - JOUR
T1 - A storage study of encapsulated gac (Momordica cochinchinensis) oil powder and its fortification into foods
AU - Kha, Tuyen C.
AU - Nguyen, Minh H.
AU - Roach, Paul D.
AU - Stathopoulos, Costas E.
N1 - Funding Information:
The authors acknowledge the University of Newcastle, Australia for the financial support through a PhD scholarship for Tuyen Kha.
Publisher Copyright:
© 2015 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
PY - 2015
Y1 - 2015
N2 - This study investigated the effects of different storage conditions, temperatures of -20, 10, room temperature (RT), 40 and 63 °C for up to 12 months in the presence or absence of air and light, on the stability of an encapsulated gac (Momordica cochinchinensis) oil powder. A stability trial of the encapsulated oil powder incorporated into yoghurt, pasteurised milk and cake mix stored at 4 ± 0.5 °C and RT for different storage times was also carried out. The results showed that a progressive degradation of colour, β-carotene and lycopene, and a progressive increase in surface oil content and peroxide value (PV) occurred in the encapsulated powders with increasing storage temperatures and storage times. However, the degradation was much less when the encapsulated powder was stored at low temperature in the absence of air and light. The degradation of β-carotene and lycopene in all samples during storage fitted a first-order reaction. The sorption curves of the encapsulated powders at 10, 30 and 40 °C were fitted with BET and GAB models. The results also showed that the encapsulated gac oil powder could be successfully incorporated into food products in terms of retention of colour, β-carotene and lycopene, and low PV.
AB - This study investigated the effects of different storage conditions, temperatures of -20, 10, room temperature (RT), 40 and 63 °C for up to 12 months in the presence or absence of air and light, on the stability of an encapsulated gac (Momordica cochinchinensis) oil powder. A stability trial of the encapsulated oil powder incorporated into yoghurt, pasteurised milk and cake mix stored at 4 ± 0.5 °C and RT for different storage times was also carried out. The results showed that a progressive degradation of colour, β-carotene and lycopene, and a progressive increase in surface oil content and peroxide value (PV) occurred in the encapsulated powders with increasing storage temperatures and storage times. However, the degradation was much less when the encapsulated powder was stored at low temperature in the absence of air and light. The degradation of β-carotene and lycopene in all samples during storage fitted a first-order reaction. The sorption curves of the encapsulated powders at 10, 30 and 40 °C were fitted with BET and GAB models. The results also showed that the encapsulated gac oil powder could be successfully incorporated into food products in terms of retention of colour, β-carotene and lycopene, and low PV.
KW - Carotenoid
KW - Encapsulation
KW - Fortification
KW - Gac oil
KW - Spray drying
KW - Storage
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U2 - 10.1016/j.fbp.2015.07.009
DO - 10.1016/j.fbp.2015.07.009
M3 - Article
AN - SCOPUS:84938845395
SN - 0960-3085
VL - 96
SP - 113
EP - 125
JO - Food and Bioproducts Processing
JF - Food and Bioproducts Processing
ER -