Add time:09/04/2019         Source:sciencedirect.com

The aim of this work was to compare encapsulation of stearidonic acid (cas 111174-40-4) soybean oil (SDASO) by complex coacervation in the classical gelatin (GE)-gum arabic (GA) system with that of a Maillard reaction product (MRP). A portion of the control (microcapsules based on the GE-GA system) was cross-linked with transglutaminase (TG) after encapsulation. In the Maillard reaction (MR)-modified system, the gelatin-gum arabic mixture was cross-linked under controlled dry-heating conditions before use as encapsulating agent. The applicability of control, TG-, and MR-modified microcapsules in formulating SDASO-fortified yogurt was assessed for thermal and oxidative stability. SDS-polyacrylamide gel electrophoresis was used to confirm the covalent modification of encapsulants in TG- and MR-modified microcapsules. The MR-modified microcapsules displayed colloidal stability at conditions where the non-modified and TG-modified microcapsules were highly flocculated. ABTS free radical scavenging activity of control and modified GA-GE sols showed that antioxidant capacity was enhanced by MR but reduced by TG. The MR-modified microcapsules displayed superior oxidative stability during 28 days of storage at 4 °C compared to control, while the oxidative stability of TG-modified microcapsules was lowest. Based on the amount of oil released from microcapsules during heat treatment (85 °C for 30 min) in yogurt milk base, MR-modified microcapsules displayed the highest thermal stability. Furthermore, yogurts formulated with MR-modified microcapsules had the best oxidative stability during 14 days of storage at 4 °C demonstrating that the antioxidant components of MR-modified microcapsules had good carry-through properties.

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