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

Riitta Partanen (Corresponding Author), Piia Hakala, Olli Sjövall, Heikki Kallio, Pirkko Forssell

Research output: Contribution to journalArticleScientificpeer-review

45 Citations (Scopus)

Abstract

The effect of relative humidity (RH) (20 °C: RH 11%, 54%) on oxidative stability microencapsulated sea buckthorn seed oil was studied using bulk oil as a reference. Microcapsules were prepared by spray‐drying using maltodextrin‐gum arabic (MD/GA) and corn starch sodium octenyl succinate derivate (HiCap) as the wall materials. The influence of the physical state of the wall material was also evaluated. Under dry conditions, the microencapsulated oils were most stable, but the oxidation of the bulk oil was accelerated. At 20 °C and at RH 11%, the peroxide value of the bulk oil exceeded 20 meq/kg within 1 wk. Microencapsulation prolonged the shelf‐life of the oil from 1 wk to 2 mo at 20 °C, when the encapsulating matrix was in glassy state. In conditions in which the HiCap matrix was in a rubbery state (RH 54%, 20 °C), the oxidation proceeded very quickly, reaching a peroxide value of 20 meq/kg just after 1 wk. Caking and collapse of the microcapsule powder were observed in the rubbery state. At accelerated conditions (50 °C: RH 11%, 30%, 45%), the oxidation was noticeably fast, not only in the bulk oil but also in the MD/GA matrix, even in the glassy state. The behavior in the HiCap matrix was more complex as the amount of peroxides started to decrease in time. This was assigned to the structural collapse in HiCap microcapsules. The behavior of the microencapsulated oils under accelerated conditions did not correlate with their behavior at 20 °C.
Original languageEnglish
Pages (from-to)E37 - E43
Number of pages7
JournalJournal of Food Science
Volume70
Issue number1
DOIs
Publication statusPublished - 2005
MoE publication typeA1 Journal article-refereed

Fingerprint

Hippophae
Hippophae rhamnoides
oxidative stability
Humidity
seed oils
Seeds
relative humidity
Oils
oils
Peroxides
Capsules
oxidation
peroxide value
microencapsulation
Drug Compounding
succinic acid
corn starch
peroxides
powders
Starch

Keywords

  • sea buckthorn oil, microencapsulation, oxidation, relative humidity, spray-drying

Cite this

Partanen, Riitta ; Hakala, Piia ; Sjövall, Olli ; Kallio, Heikki ; Forssell, Pirkko. / Effect of relative humidity on the oxidative stability of microencapsulated sea buckthorn seed oil. In: Journal of Food Science. 2005 ; Vol. 70, No. 1. pp. E37 - E43.
@article{33af3158ece744acb9534b4b7ce28cb7,
title = "Effect of relative humidity on the oxidative stability of microencapsulated sea buckthorn seed oil",
abstract = "The effect of relative humidity (RH) (20 °C: RH 11{\%}, 54{\%}) on oxidative stability microencapsulated sea buckthorn seed oil was studied using bulk oil as a reference. Microcapsules were prepared by spray‐drying using maltodextrin‐gum arabic (MD/GA) and corn starch sodium octenyl succinate derivate (HiCap) as the wall materials. The influence of the physical state of the wall material was also evaluated. Under dry conditions, the microencapsulated oils were most stable, but the oxidation of the bulk oil was accelerated. At 20 °C and at RH 11{\%}, the peroxide value of the bulk oil exceeded 20 meq/kg within 1 wk. Microencapsulation prolonged the shelf‐life of the oil from 1 wk to 2 mo at 20 °C, when the encapsulating matrix was in glassy state. In conditions in which the HiCap matrix was in a rubbery state (RH 54{\%}, 20 °C), the oxidation proceeded very quickly, reaching a peroxide value of 20 meq/kg just after 1 wk. Caking and collapse of the microcapsule powder were observed in the rubbery state. At accelerated conditions (50 °C: RH 11{\%}, 30{\%}, 45{\%}), the oxidation was noticeably fast, not only in the bulk oil but also in the MD/GA matrix, even in the glassy state. The behavior in the HiCap matrix was more complex as the amount of peroxides started to decrease in time. This was assigned to the structural collapse in HiCap microcapsules. The behavior of the microencapsulated oils under accelerated conditions did not correlate with their behavior at 20 °C.",
keywords = "sea buckthorn oil, microencapsulation, oxidation, relative humidity, spray-drying",
author = "Riitta Partanen and Piia Hakala and Olli Sj{\"o}vall and Heikki Kallio and Pirkko Forssell",
year = "2005",
doi = "10.1111/j.1365-2621.2005.tb09035.x",
language = "English",
volume = "70",
pages = "E37 -- E43",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "1",

}

Effect of relative humidity on the oxidative stability of microencapsulated sea buckthorn seed oil. / Partanen, Riitta (Corresponding Author); Hakala, Piia; Sjövall, Olli; Kallio, Heikki; Forssell, Pirkko.

In: Journal of Food Science, Vol. 70, No. 1, 2005, p. E37 - E43.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effect of relative humidity on the oxidative stability of microencapsulated sea buckthorn seed oil

AU - Partanen, Riitta

AU - Hakala, Piia

AU - Sjövall, Olli

AU - Kallio, Heikki

AU - Forssell, Pirkko

PY - 2005

Y1 - 2005

N2 - The effect of relative humidity (RH) (20 °C: RH 11%, 54%) on oxidative stability microencapsulated sea buckthorn seed oil was studied using bulk oil as a reference. Microcapsules were prepared by spray‐drying using maltodextrin‐gum arabic (MD/GA) and corn starch sodium octenyl succinate derivate (HiCap) as the wall materials. The influence of the physical state of the wall material was also evaluated. Under dry conditions, the microencapsulated oils were most stable, but the oxidation of the bulk oil was accelerated. At 20 °C and at RH 11%, the peroxide value of the bulk oil exceeded 20 meq/kg within 1 wk. Microencapsulation prolonged the shelf‐life of the oil from 1 wk to 2 mo at 20 °C, when the encapsulating matrix was in glassy state. In conditions in which the HiCap matrix was in a rubbery state (RH 54%, 20 °C), the oxidation proceeded very quickly, reaching a peroxide value of 20 meq/kg just after 1 wk. Caking and collapse of the microcapsule powder were observed in the rubbery state. At accelerated conditions (50 °C: RH 11%, 30%, 45%), the oxidation was noticeably fast, not only in the bulk oil but also in the MD/GA matrix, even in the glassy state. The behavior in the HiCap matrix was more complex as the amount of peroxides started to decrease in time. This was assigned to the structural collapse in HiCap microcapsules. The behavior of the microencapsulated oils under accelerated conditions did not correlate with their behavior at 20 °C.

AB - The effect of relative humidity (RH) (20 °C: RH 11%, 54%) on oxidative stability microencapsulated sea buckthorn seed oil was studied using bulk oil as a reference. Microcapsules were prepared by spray‐drying using maltodextrin‐gum arabic (MD/GA) and corn starch sodium octenyl succinate derivate (HiCap) as the wall materials. The influence of the physical state of the wall material was also evaluated. Under dry conditions, the microencapsulated oils were most stable, but the oxidation of the bulk oil was accelerated. At 20 °C and at RH 11%, the peroxide value of the bulk oil exceeded 20 meq/kg within 1 wk. Microencapsulation prolonged the shelf‐life of the oil from 1 wk to 2 mo at 20 °C, when the encapsulating matrix was in glassy state. In conditions in which the HiCap matrix was in a rubbery state (RH 54%, 20 °C), the oxidation proceeded very quickly, reaching a peroxide value of 20 meq/kg just after 1 wk. Caking and collapse of the microcapsule powder were observed in the rubbery state. At accelerated conditions (50 °C: RH 11%, 30%, 45%), the oxidation was noticeably fast, not only in the bulk oil but also in the MD/GA matrix, even in the glassy state. The behavior in the HiCap matrix was more complex as the amount of peroxides started to decrease in time. This was assigned to the structural collapse in HiCap microcapsules. The behavior of the microencapsulated oils under accelerated conditions did not correlate with their behavior at 20 °C.

KW - sea buckthorn oil, microencapsulation, oxidation, relative humidity, spray-drying

U2 - 10.1111/j.1365-2621.2005.tb09035.x

DO - 10.1111/j.1365-2621.2005.tb09035.x

M3 - Article

VL - 70

SP - E37 - E43

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 1

ER -