Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Oxidation of Arachidonoyl Glycerols Encapsulated with Saccharides
Sho KIKUCHIXu FANGMotohiro SHIMAKenji KATANOHarukazu FUKAMIShuji ADACHI
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JOURNALS FREE ACCESS

2006 Volume 12 Issue 4 Pages 247-251

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Abstract

Two types of lipids rich in arachidonic acid content were encapsulated using various saccharides as the wall material, and the oxidation processes of the encapsulated lipids were measured at 50°C and 12% relative humidity. One of the lipids contained arachidonoyl residue at a content of ca. 40%, and another was a structured lipid, the major component of which was 1,3-octanoyl-2-arachidonoyl glycerol. Microencapsulation effectively retarded their oxidation. In particular, among the tested saccharides, soluble soybean polysaccharide and gum arabic were the best two wall materials for the suppression of both lipids.

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© 2006 by Japanese Society for Food Science and Technology
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