Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Note
Effect of Relative Humidity during Storage on the Autoxidation of Linoleic Acid Encapsulated with a Polysaccharide by Hot-Air-Drying and Freeze-Drying
Yasumasa MINEMOTOShuji ADACHIRyuichi MATSUNO
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2001 Volume 7 Issue 1 Pages 91-93

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Abstract

Linoleic acid was encapsulated with gum arabic, maltodextrin and pullulan at different weight ratios by hot-air-drying and freeze-drying. The autoxidation processes of the encapsulated linoleic acid were observed at 37°C and at various relative humidities. Linoleic acid encapsulated by hot-air-drying was more stable at the lower humidities regardless of the kind of wall material. Linoleic acid encapsulated with gum arabic by freeze-drying also showed a similar dependence on the humidity. Linoleic acid in the microcapsules freeze-dried with maltodextrin and pullulan was very stable against autoxidation at intermediate humidities, while it was very easily autoxidized at low or high humidity. This tendency was remarkable for microcapsules prepared with pullulan.

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© 2001 by Japanese Society for Food Science and Technology
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