Grasas y Aceites, Vol 54, No 3 (2003)

Variables affecting lipid oxidation in dried microencapsulated oils

Joaquín Velasco
Instituto de la Grasa (CSIC)., Spain

Carmen Dobarganes
Instituto de la Grasa (CSIC)., Spain

Gloria Márquez-Ruiz
Instituto de la Grasa (CSIC)., Spain


Dried microencapsulated oils are powdery foods or ingredients, prepared by drying natural or formulated emulsions, wherein the oil globules are dispersed in a matrix of saccharides and/or proteins. The study of lipid oxidation in microencapsulated oils is a very difficult task since, in addition to the numerous variables normally involved in lipid oxidation, mainly unsaturation degree, oxygen, light, temperature, prooxidants and antioxidants, other factors exert an important influence in these heterophasic lipid systems. In this paper, the present state of the art on lipid oxidation in dried microencapsulated oils is reviewed, focused on the variables specifically involved in oxidation of these lipid systems. Such variables include those pertaining to the preparation process (type and concentration of the matrix components and drying procedure) and those related to the physicochemical properties of microencapsulated oils (particle size, oil globule size, lipid distribution, water activity, pH and interactions between matrix components).


Antioxidants; Heterophasic lipid systems; Lipid oxidation; Microencapsulated oils

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