Location: Quality & Safety Assessment ResearchTitle: Thermal properties of encapsulated polyunsaturated fatty acid esters) Author
Submitted to: American Chemical Society National Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 12/17/2010
Publication Date: 3/27/2011
Citation: Holser, R.A. 2011. Thermal properties of encapsulated polyunsaturated fatty acid esters [abstract]. American Chemical Society National Meeting. 2011 CDROM. Interpretive Summary:
Technical Abstract: Solid lipid particles were prepared to inhibit the degradation of polyunsaturated lipids used in food and feed formulations. Encapsulation with solid lipid particles can provide a physical barrier to limit the mass transfer of prooxidant compounds and by the appropriate selection of lipid particle composition also present an energy barrier. The ability of saturated and monounsaturated medium chain length triglycerides to stabilize the polyunsaturated lipids linolenate and docosahexaenate were measured by differential scanning calorimetry (DSC) and thermal gravimetric analysis (TGA). Reversible and irreversible changes were detected by operating the calorimeter with a small temperature oscillation superimposed on the temperature ramp (modulated-DSC). The structure and position of the fatty acid components of the triglycerides exhibited a strong influence on melting point, heats of fusion, and crystallinity. These results will be useful in the selection of triglycerides to encapsulate bioactive lipids formulated into foods and animal feeds.