Molecular encapsulation of linoleic and linolenic acids by amylose using hydrothermal and high-pressure treatments. (January 2015)

• Record Type: Journal Article
• Authors: Le-Bail, P.; Houinsou-Houssou, B.; Kosta, M.; Pontoire, B.; Gore, E.; Le-Bail, A.
• Is Part Of: Food research international. Volume 67(2015)
• Page Start: 223
• Page End: 229
• Publication Date: 2015-01
• Subjects: Polyunsaturated fatty acid -- Amylose complex -- High pressure -- Microcalorimetry -- X-ray diffraction; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2014.11.003
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The health benefits of polyunsaturated fatty acids are well known, however their fragility is a drawback as it leads to their degradation. The objective of this study was to develop innovative assemblies, using the capacity of starch to encapsulate small molecules, for the protection of polyunsaturated fatty acids like linoleic acid and linolenic acid. These assemblies were produced by hydrothermal treatment, and by high-pressure treatment (20 min at 500 MPa at a temperature of 40 °C). They were then analyzed and characterized by X-ray diffraction (XRD), differential scanning calorimetry (DSC), nuclear magnetic resonance ( 13 C CP/MAS NMR) and a heating cell in XRD. The results showed that amylose–ligand complexes were formed during both treatments and two crystalline types V6I and V6II were obtained. The techniques used show excellent complementarities in the determination of important structural features such as crystalline type, helical conformation and nature of the inclusion. Highlights: The capacity of starch was used to encapsulate small molecules like PUFA. Amylose complexes were obtained with linoleic and linolenic acids. Hydrothermal and high pressure methods were applied to obtain complexes.