Spray-drying microencapsulation and oxidative stability of conjugated linoleic acid

Byline: M. Jimenez (1,2), H. S. Garcia (1), C. I. Beristain (2) Keywords: Oxidative stability; Whey protein; Encapsulation; Conjugated linoleic acid Abstract: Conjugated linoleic acid (CLA) as the free acid was microencapsulated using whey protein concentrate (WPC) as a wall material. An emulsion of CLA was prepared using an emulsifier formulated with a 1:4 (w/w) ratio of a 30% WPC solution and was spray-dried with a laboratory unit. Microcapsules were stored at 35 and 45 degC at different water activities. Oxidation was monitored by measuring the CLA concentration, and peroxide, anisidine and total oxidation values. The encapsulation efficiency was 89.60% with a surface oil concentration of 1.77 g/100 g of sample. Microcapsules stored at a.sub.w=0.743--0.898 had very good stability against oxidation for at least 60 days therefore WPC is considered as an effective microencapsulating agent. Author Affiliation: (1) Instituto Tecnologico de Veracruz, Miguel A. de Quevedo No. 2779, 91897, Veracruz, Ver., Mexico (2) Instituto de Ciencias Basicas, Universidad Veracruzana, Apdo. Postal 575, Rafael Sanchez Altamirano, Industrial-Animas, 91000, Xalapa Veracruz, Mexico Article History: Registration Date: 20/07/2004 Received Date: 22/03/2004 Online Date: 12/10/2004