Stabilization of fatty acid by capsulation in chitosan

Authors
Tabara, Y Hirofuji, T Ueki, S
Citation
Y. Tabara et al., Stabilization of fatty acid by capsulation in chitosan, J JPN SOC F, 46(9), 1999, pp. 598-599
Citations number
15
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
ISSN journal
1341027X → ACNP
Volume
46
Issue
9
Year of publication
1999
Pages
598 - 599
Database
ISI
SICI code
1341-027X(1999)46:9<598:SOFABC>2.0.ZU;2-2
Abstract
Linoleic acid (LA) capsulated in chitosan-capsule was dispersed in phosphat e buffer, and oxidized by 2,2' -Azobis-(2-amidinopropane)-dihydrochloride ( AAPH). The oxidative stability of capsulated LA was extremely higher than t hat of aqueous micelles. These results suggest that chitosan-capsule would be useful items tp protect fatty acids against oxidants.