Location: Quality & Safety Assessment ResearchTitle: Lipid encapsulated phenolic compounds by fluidization) Author
Submitted to: Journal of Encapsulation and Adsorption Sciences
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/24/2013
Publication Date: 3/29/2013
Citation: Holser, R.A. 2013. Lipid encapsulated phenolic compounds by fluidization. Journal of Encapsulation and Adsorption Sciences. 3(1):13-15. Interpretive Summary: Nutritional compounds used in animal feeds and functional foods are often fragile structures that may degrade during storage and lose their beneficial properties. These compounds can be preserved with a coating of solid fats that protect the structure and extend the quality of the formulated feed or food product. A spectroscopic technique was developed to monitor the loss of compounds that could occur if the coating failed. The method is nondestructive and requires minimal sample preparation. This approach provides an effective and inexpensive tool for quality control and assurance.
Technical Abstract: Phenolic compounds exhibit antioxidant and antimicrobial activities with applications as functional food and feed additives. Ferulic acid, a phenolic compound present in grain crops and lignocellulose biomass, was encapsulated with saturated triglycerides using a laboratory fluidizer. Stability of the encapsulated ferulic acid particles was evaluated over a 3 month storage period. Laser light scattering and fluorescence spectroscopy were used to characterize particles. Loss of ferulic acid from particles was measured by emission spectra. Results showed no significant changes in particle diameter, 717.6 nm ± 28.4 nm, or loss of ferulic acid from lipid particles during storage. This combination of renewable materials, physical processing techniques, and nondestructive analytical methods promotes sustainable agriculture.