Nano-Microencapsulation and Controlled Release of Linoleic Acid in Biopolymer Matrices: Effects of the Physical State, Water Activity, and Quercetin on Oxidative Stability — Oak Academic Publishing
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Nano-Microencapsulation and Controlled Release of Linoleic Acid in Biopolymer Matrices: Effects of the Physical State, Water Activity, and Quercetin on Oxidative Stability
Department of Chemistry, Western Illinois University, Macomb, USA
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Department of Chemistry, Western Illinois University, Macomb, USA
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Department of Physics, Western Illinois University, Macomb, USA
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Department of Chemistry, Western Illinois University, Macomb, USA
,
Department of Physics, Western Illinois University, Macomb, USA
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Department of Chemistry, Western Illinois University, Macomb, USA
,
Department of Chemistry, Western Illinois University, Macomb, USA
1 Department of Chemistry, Western Illinois University, Macomb, USA
2 Department of Chemistry, Western Illinois University, Macomb, USA
3 Department of Physics, Western Illinois University, Macomb, USA
4 Department of Chemistry, Western Illinois University, Macomb, USA
5 Department of Physics, Western Illinois University, Macomb, USA
6 Department of Chemistry, Western Illinois University, Macomb, USA
7 Department of Chemistry, Western Illinois University, Macomb, USA
In this study, linoleic acid (LA) was encapsulated in the presence or absence of quercetin into a dual polymer system of whey protein and kappa -carrageenan using power ultrasound. Atomic Force Microscopy (AFM) and FlowCam imaging technology were used for imaging and size determination of nano-and micro-capsules. Differential scanning calorimeter (DSC) was used to determine the glass transition temperature (T g ) of the freeze-dried nanocapsules. In order to examine the effect of water activity (a w ) on the release profile of the encapsulated LA, the nanocapsules were equilibrated over saturated salt solution conditions corresponding to the range of a w between 0.333 and 0.769 in evacuated desiccators at room temperature. Gravimetric measurements of the steady state linoleic acid (LA) contents were conducted. The anti-oxidant activity of quercetin and the stability of encapsulated LA toward long term and thermally induced rancidity was investigated. The capsules were in the nanosize regime and 83% of the LA was effectively encapsulated. Furthermore, at a w of 0.764, the highest percentage of LA (74%) was released from the expelling nanocapsules. Quercetin was found to exhibit protective antioxidant effect against time-dependent oxidation and thermally induced rancidity of LA. Water activity values of 0.662 and 0.764 provided ideal humidity and pressure conditions for sustained release of nanoencapsulated LA at room temperature.
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