Micro-encapsulation of gurum (<i>Citrullus lanatus</i> Var. <i>Colocynthoide</i>) seed oil maintains functional quality characteristics during accelerated storage
Karrar, Emad, Ahmed, Isam A. Mohamed, Jin, Jun, Wei, Wei, Oz, Fatih, Brennan, Charles S., Wang, Xingguo
In this study, microencapsulation was used on gurum seed oil (GSO) to evaluate quality characteristics during accelerated storage at 60 degrees C for 28 days. Accelerated storage altered the levels of all fatty acids of GSO (31.36-95.65%), whereas, those of microencapsulated GSO showed reduced changes (0.13-38.46%). At the beginning of storage, the tocopherol and phytosterol content of GSO (563.61 and 149.86 mg/100 g oil, respectively) was significantly higher than that of MGSO (425.30 and 132.21 mg/100 g oil, respectively), while the polyphenol contents of GSO and MGSO were 20.21 mg GAE/kg oil and 19.45 mg GAE/kg oil, respectively. The IC50% DPPH antiradical activity of GSO and MGSO was 20.89 and 19.31 mg/mL, respectively, which was increased for GSO and remained constant for MGSO during accelerated storage. In conclusion, microencapsulation effectively preserved the quality of GSO during accelerated storage at 60 degrees C for up to 28 days.
- Journal
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Year
- 2022
- Volume
- 57
- Issue
- 12
- Pages
- 7712-7719
- ISSN
- 0950-5423
- eISSN
- 1365-2621
- DOI
- 10.1111/ijfs.16122
- WoS UID
- WOS:000867864900001