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Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules


Citation

Tan, Phui Yee and Tan, Tai Boon and Chang, Hon Weng and Tey, Beng Ti and Chan, Eng Seng and Lai, Oi Ming and Baharin, Badlishah Sham and Nehdi, Imededdine Arbi and Tan, Chin Ping (2018) Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules. Food Chemistry, 241. 79 - 85.

Abstract

Tocotrienol microcapsules (TM) were formed by firstly preparing Pickering emulsion containing tocotrienols, which was then gelled into microcapsules using alginate and chitosan. In this study, we examined the stability of TM during storage and when applied into a model food system, i.e. yogurt. During storage at 40 °C, TM displayed remarkably lower tocotrienols loss (50.8%) as compared to non-encapsulated tocotrienols in bulk oil (87.5%). When the tocotrienols were incorporated into yogurt, the TM and bulk oil forms showed a loss of 23.5% and 81.0%, respectively. Generally, the tocotrienols were stable in the TM form and showed highest stability when these TM were added into yogurt. δ-Tocotrienol was the most stable isomer in both forms during storage and when incorporated into yogurt. The addition of TM into yogurt caused minimal changes in the yogurt’s color and texture but slightly altered the yogurt’s viscosity.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Biotechnology and Biomolecular Sciences
Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.foodchem.2017.08.075
Publisher: Elsevier
Keywords: Alginate; Chitosan; Stability; Gelation; Oxidation; Self-assembled
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 20 Oct 2020 11:42
Last Modified: 20 Oct 2020 11:42
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2017.08.075
URI: http://psasir.upm.edu.my/id/eprint/72517
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