Skip to main content
SpringerLink
Log in

New Analytical Evidence of Discontinuous Oxidation in Dried Microencapsulated Lipids

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

Formation of hydroperoxy-, keto- and hydroxy-dienes was studied at 40 °C in fatty acid methyl esters (FAME) microencapsulated in a dairy-like matrix formed by lactose and sodium caseinate. The FAME were obtained from conventional sunflower oil and the microcapsules were prepared by freeze-drying of an oil-in-water emulsion. For comparative purposes a neat sample of FAME was also tested. Results showed that for a given content of hydroperoxydienes much more elevated amounts of secondary products were detected in the microencapsulated sample compared to the neat sample of FAME. The contents of keto- and hydroxy-dienes found in the microencapsulated FAME ranged as a whole between 6 and 31 wt% of the analyzed compounds, while the neat sample showed values lower than 1.5 %. Along with the fact that relatively higher contents of polymers were also found in the encapsulated sample, these results can be attributed to lipid droplets with very different oxidation states. On the one hand, the extract would be formed from droplets in early stages of oxidation containing hydroperoxides and very low contents of secondary products and, on the other, from droplets in advanced stages with decreased hydroperoxides and substantial contents of secondary products. Unlike the neat sample, hydroxy-dienes formed with significantly higher amounts than keto-dienes in the microencapsulated FAME, suggesting a possible chemical role of the encapsulation matrix.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. Vega C, Roos YH (2006) Spray-dried dairy and dairy-like emulsions—compositional considerations. J Dairy Sci 89:383–401

    Article  CAS  Google Scholar 

  2. Gharsallaoui A, Roudaut G, Chambin O, Voilley A, Saurel R (2007) Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Res Int 40:1107–1121

    Article  CAS  Google Scholar 

  3. Drusch S, Mannino S (2009) Patent-based review on industrial approaches for the microencapsulation of oils rich in polyunsaturated fatty acids. Trends Food Sci Technol 20:237–244

    Article  CAS  Google Scholar 

  4. Velasco J, Dobarganes MC, Márquez-Ruiz G (2003) Variables affecting lipid oxidation in dried microencapsulated oils. Grasas Aceites 54:304–314

    Article  CAS  Google Scholar 

  5. Velasco J, Marmesat S, Dobarganes C, Márquez-Ruiz G (2006) Heterogeneous aspects of lipid oxidation in dried microencapsulated oils. J Agric Food Chem 54:1722–1729

    Article  CAS  Google Scholar 

  6. Hopia A, Huang SH, Frankel EN (1996) Effect of α-tocopherol and Trolox on the decomposition of methyl linoleate hydroperoxides. Lipids 31:357–365

    Article  CAS  Google Scholar 

  7. Morales A, Dobarganes C, Márquez-Ruiz G, Velasco J (2010) Quantitation of hydroperoxy-, keto- and hydroxy-dienes during oxidation of FAMEs from high-linoleic and high-oleic sunflower oils. J Am Oil Chem Soc 87:1271–1279

    Article  CAS  Google Scholar 

  8. Morales A, Dobarganes C, Márquez-Ruiz G, Velasco J (2012) Formation of hydroperoxy-, keto- and hydroxy-dienes in FAME from oils: influence of temperature and addition of α-tocopherol. J Am Oil Chem Soc 89:675–684

    Article  CAS  Google Scholar 

  9. Morales A, Marmesat S, Dobarganes C, Márquez-Ruiz G, Velasco J (2012) Quantitative analysis of hydroperoxy-, keto- and hydroxy-dienes in refined vegetable oils. J Chromatogr A 1229:190–197

    Article  CAS  Google Scholar 

  10. Dobarganes MC, Márquez Ruiz G (2003) Oxidized fats in foods. Curr Opin Clin Nutr Metab Care 6:157–163

    Article  CAS  Google Scholar 

  11. Morales A, Marmesat S, Dobarganes C, Márquez-Ruiz G, Velasco J (2012) Evaporative light scattering detector in normal-phase high-performance liquid chromatography determination of FAME oxidation products. J Chromatogr A 1254:62–70

    Article  CAS  Google Scholar 

  12. Morales A, Marmesat S, Ruiz-Méndez MV, Márquez-Ruiz G, Velasco J (2014) Formation of oxidation products in vegetable oils analysed as FAME derivatives by HPLC-UV-ELSD. Food Res Int 62:1080–1086

    Article  CAS  Google Scholar 

  13. Holgado F, Márquez-Ruiz G, Dobarganes C, Velasco J (2013) Influence of homogenisation conditions and drying method on physicochemical properties of dehydrated emulsions containing different solid components. Int J Food Sci Technol 48:1498–1508

    Article  CAS  Google Scholar 

  14. Velasco J, Holgado F, Dobarganes C, Márquez-Ruiz G (2009) Influence of relative humidity on oxidation of the free and encapsulated oil fractions in freeze-dried microencapsulated oils. Food Res Int 42:1492–1500

    Article  CAS  Google Scholar 

  15. Sankarikutty B, Sreekumar MM, Narayanan CS, Mathew AG (1988) Studies on microencapsulation of cardamon oil by spray-drying technique. J Food Sci Technol 25:352–356

    CAS  Google Scholar 

  16. Velasco J, Marmesat S, Holgado F, Márquez-Ruiz G, Dobarganes C (2008) Influence of two lipid extraction procedures on the peroxide value in powdered infant formulas. Eur Food Res Technol 226:1159–1166

    Article  CAS  Google Scholar 

  17. IUPAC (1992) Standard methods for the analysis of oils, fats and derivatives. International Union of Pure and Applied Chemistry. Blackwell Scientific, Oxford

    Google Scholar 

  18. Roos YH (2010) Glass transition temperature and its relevance in food processing. Annu Rev Food Sci Technol 1:469–496

    Article  CAS  Google Scholar 

  19. Thomas ME, Scher J, Desobry-Banon S, Desobry S (2004) Milk powders ageing: effect on physical and functional properties. Crit Rev Food Sci Nutr 44(5):297–322

    Article  CAS  Google Scholar 

  20. Gejl-Hansen F, Flink JM (1977) Freeze-dried carbohydrate containing oil-in-water emulsions: microstructure and fat distribution. J Food Sci 42:1049–1055

    Article  CAS  Google Scholar 

  21. Drusch S, Berg S (2008) Extractable oil in microcapsules prepared by spray-drying: localisation, determination and impact on oxidative stability. Food Chem 109:17–24

    Article  CAS  Google Scholar 

  22. Rival SG, Boeriu CG, Wichers HJ (2001) Caseins and casein hydrolysates. 2. Antioxidative properties and relevance to lipoxygenase inhibition. J Agric Food Chem 49:295–302

    Article  CAS  Google Scholar 

  23. Hidalgo ME, Daroit DJ, Folmer-Correa AP, Pieniz S, Brandelli A, Risso PH (2012) Physicochemical and antioxidant properties of bovine caseinate hydrolysates obtained through microbial protease treatment. Int J Dairy Technol 65:342–352

    Article  CAS  Google Scholar 

  24. Hu M, McClements DJ, Decker EA (2003) Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. J Agric Food Chem 51:1696–1700

    Article  CAS  Google Scholar 

  25. Mäkinen EM, Hopia AI (2000) Effects of α-tocopherol and ascorbyl palmitate on the isomerization and decomposition of methyl linoleate hydroperoxides. Lipids 35:1215–1223

    Article  Google Scholar 

  26. Sattler W, Christison J, Stocker R (1995) Cholesterylester hydroperoxide reducing activity associated with isolated high- and low-density lipoproteins. Free Radical Biol Med 18:421–429

    Article  CAS  Google Scholar 

  27. Garner B, Waldeck AR, Witting PK, Rye KA, Stocker R (1998) Oxidation of high density lipoproteins II. Evidence for direct reduction of lipid hydroperoxides by methionine residues of apolipoproteins AI and AII. J Biol Chem 273:6088–6095

    Article  CAS  Google Scholar 

  28. Luo D, Smith SW, Anderson BD (2005) Kinetics and mechanism of the reaction of cysteine and hydrogen peroxide in aqueous solution. J Pharm Sci 94:304–316

    Article  CAS  Google Scholar 

  29. Zhou L, Elias RJ (2014) Influence of cysteine and methionine availability on protein peroxide scavenging activity and phenolic stability in emulsions. Food Chem 146:521–530

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This work was funded by the “Ministerio de Economía y Competitividad” through project AGL2013-45110-R, “Junta de Andalucía” through project P09-AGR-4622 and CSIC through a PIE project with reference 201270E134.

Author information

Authors and Affiliations

  1. Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universidad Pablo de Olavide E46, Ctra. de Utrera km 1, 41013, Seville, Spain

    Arturo Morales, Susana Marmesat, Mª Victoria Ruiz-Méndez & Joaquín Velasco

  2. Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (CSIC), c/José Antonio Novais, 10, 28040, Madrid, Spain

    Gloria Márquez-Ruiz

Authors
  1. Arturo Morales
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Susana Marmesat
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Mª Victoria Ruiz-Méndez
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Gloria Márquez-Ruiz
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Joaquín Velasco
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Joaquín Velasco.

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Morales, A., Marmesat, S., Ruiz-Méndez, M.V. et al. New Analytical Evidence of Discontinuous Oxidation in Dried Microencapsulated Lipids. J Am Oil Chem Soc 92, 1601–1607 (2015). https://doi.org/10.1007/s11746-015-2724-2

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-015-2724-2

Keywords

Search

Navigation