title: Effects of sodium alginate bead encapsulation on the storage stability of durum wheat (Triticum durum Desf.) bran oil extracted by supercritical CO2.
abstract: The aim of this study was to investigate the influence of encapsulation on the storage stability of oil extracted by supercritical carbon dioxide from a micronized durum wheat bran fraction. Wheat bran oil was encapsulated in 2% (w/v) sodium alginate beads. Encapsulated and unencapsulated oil samples were stored at 4 or 25 °C, in daylight or darkness, over 90 days, and, at defined time points, subjected to stability evaluation based on fatty acid hydroperoxide production and tocopherol (α, β, and γ forms), tocotrienol (α, β, and γ forms) and carotenoid (lutein, zeaxanthin, and β-carotene) degradation. The encapsulation of the oil into alginate beads significantly increased stability, optimally when stored at 4 °C, maintaining high levels of isoprenoids and low content of fatty acid hydroperoxides over 30 days of storage.
authors.affiliation: Istituto di Scienze delle Produzioni Alimentari-CNR, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy.
authors.forename: Miriana
authors.initials: M
authors.lastname: Durante
authors.forename: Marcello S
authors.initials: MS
authors.lastname: Lenucci
authors.forename: Barbara
authors.initials: B
authors.lastname: Laddomada
authors.forename: Giovanni
authors.initials: G
authors.lastname: Mita
authors.forename: Sofia
authors.initials: S
authors.lastname: Caretto
mesh_terms: D000464:Alginates / Q000737:chemistry / Q000494:pharmacology*; D002245:Carbon Dioxide; D020723:Glucuronic Acid / Q000737:chemistry / Q000494:pharmacology; D006603:Hexuronic Acids / Q000737:chemistry / Q000494:pharmacology; D014908:Triticum
chemical_list: D000464:Alginates; D006603:Hexuronic Acids; D002245:Carbon Dioxide; D020723:Glucuronic Acid