Cc. Lin et al., MICROENCAPSULATION OF SQUID OIL WITH HYDROPHILIC MACROMOLECULES FOR OXIDATIVE AND THERMAL STABILIZATION, Journal of food science, 60(1), 1995, pp. 36-39
The oxidative and thermal stabilities of unencapsulated and encapsulat
ed squid oils were compared by polyene ratio, DSC-FTIR and pressure DS
C. Wall material containing gelatin, caseinate and maltodextrin provid
ed optimal protection against oxidation. Stability was improved when l
ecithin and Avicel were part of the wall material. The synergistic eff
ects of lecithin with naturally occurring alpha-tocopherol and the com
pact structures of microcapsules enhanced stability. Stability of squi
d oil microcapsules decreased when alpha-tocopherol was removed by alu
mina chromatography. Both DSC-FTIR and pressure DSC were suitable for
evaluating oxidative and thermal stability of encapsulated oil product
s.