European Food Research and Technology

, Volume 219, Issue 6, pp 588–592 | Cite as

Spray-drying microencapsulation and oxidative stability of conjugated linoleic acid

  • M. Jimenez
  • H. S. García
  • C. I. BeristainEmail author
Original Paper


Conjugated linoleic acid (CLA) as the free acid was microencapsulated using whey protein concentrate (WPC) as a wall material. An emulsion of CLA was prepared using an emulsifier formulated with a 1:4 (w/w) ratio of a 30% WPC solution and was spray-dried with a laboratory unit. Microcapsules were stored at 35 and 45 °C at different water activities. Oxidation was monitored by measuring the CLA concentration, and peroxide, anisidine and total oxidation values. The encapsulation efficiency was 89.60% with a surface oil concentration of 1.77 g/100 g of sample. Microcapsules stored at aw=0.743–0.898 had very good stability against oxidation for at least 60 days; therefore WPC is considered as an effective microencapsulating agent.


Oxidative stability Whey protein Encapsulation Conjugated linoleic acid 


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Copyright information

© Springer-Verlag 2004

Authors and Affiliations

  1. 1.Instituto Tecnológico de VeracruzVeracruzMexico
  2. 2.Instituto de Ciencias BásicasUniversidad VeracruzanaXalapa VeracruzMexico

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