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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality & Safety Assessment Research » Research » Publications at this Location » Publication #285972

Research Project: Develop Methods to Assess and Improve Poultry and Eggs Quality

Location: Quality & Safety Assessment Research

Title: Stability of lipid encapsulated ferulic acid particles

item Holser, Ronald
item Hawkins, Samantha

Submitted to: Spectroscopy
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/24/2012
Publication Date: N/A
Citation: N/A

Interpretive Summary: Phenolic compounds have numerous health benefits when included in the diet of humans and animals. To preserve their bioactivity they may be contained within another compound. A common phenolic compound, ferulic acid, was encapsulated by a mixture of fats to prepare a material suitable for use in food and feed formulations. The fat provides a digestible coat that preserves the activity of the phenolic compound. The method is expected to be especially useful for animal feeds where the encapsulated phenolic can be sprayed onto the feed pellet. This will extend the shelf life of the bioactive feed and mask any averse flavor of phenolic compounds.

Technical Abstract: Encapsulation of bioactive compounds by a solid lipid matrix provides stability and a mechanism for controlled release in formulated products. Phenolic compounds exhibit antioxidant and antimicrobial activities and have applications as functional food and feed additives. Ferulic acid, a common phenolic compound, was encapsulated with saturated triglycerides using a laboratory fluidizer. Stability of encapsulated ferulic acid particles was evaluated by light scattering measurements and fluorescence spectroscopy over a 3 month period. Spectral analysis was performed with excitation at 377 nm and emission at 425 nm. The results showed no significant change in particle diameter, 717.6 nm ± 28.4 nm, or loss of ferulic acid from particles.