α-Cyclodextrin encapsulation of supercritical CO2 extracted oleoresins from different plant matrices: A stability study

Food Chemistry
Miriana DuranteGiovanni Mita

Abstract

Here we describe the encapsulation in α-cyclodextrins (α-CDs) of wheat bran, pumpkin and tomato oleoresins, extracted by supercritical carbon dioxide, to obtain freeze-dried powders useful as ready-to-mix ingredients for novel functional food formulation. The stability of tocochromanols, carotenoids and fatty acids in the oleoresin/α-CD complexes, compared to the corresponding free oleoresins, was also monitored over time in different combinations of storage conditions. Regardless of light, storage at 25°C of free oleoresins determined a rapid decrease in carotenoids, tocochromanols and PUFAs. α-CD encapsulation improved the stability of most bioactive compounds. Storage at 4°C synergized with encapsulation in preventing degradation of bioactives. Unlike all other antioxidants, lycopene in tomato oleoresin/α-CD complex resulted to be more susceptible to oxidation than in free oleoresin, likely due to its selective sequestration from the interaction with other lipophilic molecules of the oleoresin.

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Citations

Apr 12, 2017·Journal of the Science of Food and Agriculture·Atefeh Amiri-Rigi, Soleiman Abbasi
May 26, 2017·Journal of the Science of Food and Agriculture·Miriana DuranteGiovanni Mita
Apr 17, 2018·Antioxidants·Lucia PadalinoMatteo Alessandro Del Nobile
Feb 13, 2018·Oxidative Medicine and Cellular Longevity·Maria RussoGian Luigi Russo
Sep 11, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Miriana DuranteGiovanni Mita
Feb 26, 2019·Frontiers in Nutrition·Maria TufarielloGiovanni Mita
Sep 27, 2019·Frontiers in Nutrition·Federica BlandoØyvind M Andersen
May 28, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Corina NeaguNicoleta Stănciuc
Dec 16, 2020·Critical Reviews in Food Science and Nutrition·Yang LiuLiandong Hu
Jun 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Barbara Stachowiak, Piotr Szulc

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