Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules
Tocotrienol microcapsules (TM) were formed by firstly preparing Pickering emulsion containing tocotrienols, which was then gelled into microcapsules using alginate and chitosan. In this study, we examined the stability of TM during storage and when applied into a model food system, i.e. yogurt. Duri...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/72517/ http://psasir.upm.edu.my/id/eprint/72517/1/Effects%20of%20storage%20.pdf |
| _version_ | 1848857137505107968 |
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| author | Tan, Phui Yee Tan, Tai Boon Chang, Hon Weng Tey, Beng Ti Chan, Eng Seng Lai, Oi Ming Baharin, Badlishah Sham Nehdi, Imededdine Arbi Tan, Chin Ping |
| author_facet | Tan, Phui Yee Tan, Tai Boon Chang, Hon Weng Tey, Beng Ti Chan, Eng Seng Lai, Oi Ming Baharin, Badlishah Sham Nehdi, Imededdine Arbi Tan, Chin Ping |
| author_sort | Tan, Phui Yee |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Tocotrienol microcapsules (TM) were formed by firstly preparing Pickering emulsion containing tocotrienols, which was then gelled into microcapsules using alginate and chitosan. In this study, we examined the stability of TM during storage and when applied into a model food system, i.e. yogurt. During storage at 40 °C, TM displayed remarkably lower tocotrienols loss (50.8%) as compared to non-encapsulated tocotrienols in bulk oil (87.5%). When the tocotrienols were incorporated into yogurt, the TM and bulk oil forms showed a loss of 23.5% and 81.0%, respectively. Generally, the tocotrienols were stable in the TM form and showed highest stability when these TM were added into yogurt. δ-Tocotrienol was the most stable isomer in both forms during storage and when incorporated into yogurt. The addition of TM into yogurt caused minimal changes in the yogurt’s color and texture but slightly altered the yogurt’s viscosity. |
| first_indexed | 2025-11-15T11:52:46Z |
| format | Article |
| id | upm-72517 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:52:46Z |
| publishDate | 2018 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-725172020-10-20T11:42:39Z http://psasir.upm.edu.my/id/eprint/72517/ Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules Tan, Phui Yee Tan, Tai Boon Chang, Hon Weng Tey, Beng Ti Chan, Eng Seng Lai, Oi Ming Baharin, Badlishah Sham Nehdi, Imededdine Arbi Tan, Chin Ping Tocotrienol microcapsules (TM) were formed by firstly preparing Pickering emulsion containing tocotrienols, which was then gelled into microcapsules using alginate and chitosan. In this study, we examined the stability of TM during storage and when applied into a model food system, i.e. yogurt. During storage at 40 °C, TM displayed remarkably lower tocotrienols loss (50.8%) as compared to non-encapsulated tocotrienols in bulk oil (87.5%). When the tocotrienols were incorporated into yogurt, the TM and bulk oil forms showed a loss of 23.5% and 81.0%, respectively. Generally, the tocotrienols were stable in the TM form and showed highest stability when these TM were added into yogurt. δ-Tocotrienol was the most stable isomer in both forms during storage and when incorporated into yogurt. The addition of TM into yogurt caused minimal changes in the yogurt’s color and texture but slightly altered the yogurt’s viscosity. Elsevier 2018-02 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/72517/1/Effects%20of%20storage%20.pdf Tan, Phui Yee and Tan, Tai Boon and Chang, Hon Weng and Tey, Beng Ti and Chan, Eng Seng and Lai, Oi Ming and Baharin, Badlishah Sham and Nehdi, Imededdine Arbi and Tan, Chin Ping (2018) Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules. Food Chemistry, 241. 79 - 85. https://www.sciencedirect.com/science/article/abs/pii/S0308814617314103?via%3Dihub#! 10.1016/j.foodchem.2017.08.075 |
| spellingShingle | Tan, Phui Yee Tan, Tai Boon Chang, Hon Weng Tey, Beng Ti Chan, Eng Seng Lai, Oi Ming Baharin, Badlishah Sham Nehdi, Imededdine Arbi Tan, Chin Ping Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules |
| title | Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules |
| title_full | Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules |
| title_fullStr | Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules |
| title_full_unstemmed | Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules |
| title_short | Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules |
| title_sort | effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules |
| url | http://psasir.upm.edu.my/id/eprint/72517/ http://psasir.upm.edu.my/id/eprint/72517/ http://psasir.upm.edu.my/id/eprint/72517/ http://psasir.upm.edu.my/id/eprint/72517/1/Effects%20of%20storage%20.pdf |