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United States Department of Agriculture

Agricultural Research Service

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

Location: Quality & Safety Assessment Research

Title: Stability of lipid encapsulated phenolic acid particles

item Holser, Ronald

Submitted to: Recent Research Developments in Lipids Research
Publication Type: Book / Chapter
Publication Acceptance Date: 2/11/2013
Publication Date: 6/1/2013
Citation: Holser, R.A. 2013. Stability of lipid encapsulated phenolic acid particles. Recent Research Developments in Lipids Research. p.47-52.

Interpretive Summary: Creating a capsule to coat a food or feed additive can preserve the activity of the additive and increase shelf life of formulated products. A simple approach is to use an edible fat or lipid as the coating and generate the coated particles by a physical rather than chemical process. This technique produces a completely biodegradable material without organic solvents or generating hazardous waste. Combining this process with additives obtained as co-products from low value agricultural materials is an example of sustainable technology. These results have applications in the food and feed industries.

Technical Abstract: Phenolic compounds such as ferulic acid and p-coumaric acids are potential bioactive additives for use in animal feeds to replace current antioxidants and antimicrobial compounds. These compounds are ubiquitous in plants and may be obtained from commodity grain crops and waste biomass. Encapsulation of these bioactive compounds preserves their chemical structure and provides extended shelf life in formulated products. Ferulic acid was encapsulated with soybean oil, sunflower oil, and saturated lipid mixtures using a laboratory fluidizer. Stability of the encapsulated ferulic acid particles was evaluated by light scattering measurements and fluorescence spectroscopy. Spectral analysis was performed with excitation at 377 nm and emission at 425 nm. Stable encapsulated particles measured 717.6 nm ± 28.4 nm with saturated lipids, 744.1 nm ± 93.2 nm with sunflower oil, and 904.7 nm ± 82.1 nm with soybean oil.

Last Modified: 10/19/2017
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