Optimization and oxidative stability of the microencapsulated conjugated linoleic acid |
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| Authors: | Ji-Soo Lee Young-Bin Song Ji Yeon Lee Mi Kyung Kim Soo Jin Jun Hyeon Gyu Lee |
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| Affiliation: | aDepartment of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, Republic of Korea |
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| Abstract: | We used response surface methodology to optimize the preparation conditions of conjugated linoleic acid (CLA) microcapsules for maximum entrapment efficiency. Three independent variables were used: the ratio of CLA core material to agar and waxy corn starch wall material (X1), the temperature of dispersion fluid (X2), and the concentration of emulsifier (X3). The optimized values of X1, X2, and X3 were found to be 3.82:6.18, 19.97 °C, and 0.34%, respectively. The CLA oxidation stability was significantly protected by microencapsulation. These results suggest that CLA-loaded microcapsules can be used as a means to enhance not only the entrapment efficiency but also the oxidative stability of CLA. |
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| Keywords: | Conjugated linoleic acid Microencapsulation Entrapment efficiency Response surface methodology Stability Peroxide value |
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