Next Article in Journal
Sideritis Perfoliata (Subsp. Perfoliata) Nutritive Value and Its Potential Medicinal Properties
Previous Article in Journal
Vitamin C in Plants: From Functions to Biofortification
Previous Article in Special Issue
Ozonation of Hot Red Pepper Fruits Increases Their Antioxidant Activity and Changes Some Antioxidant Contents
Open AccessArticle

Influence of the Physical State of Spray-Dried Flavonoid-Inulin Microparticles on Oxidative Stability of Lipid Matrices

1
Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380494, Chile
2
Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Av. Ecuador 3769, Estación Central, Santiago 9170124, Chile
3
Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), 28040 Madrid, Spain
4
Departamento de Química Orgánica y Fisicoquímica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380494, Chile
*
Author to whom correspondence should be addressed.
Antioxidants 2019, 8(11), 520; https://doi.org/10.3390/antiox8110520
Received: 28 August 2019 / Revised: 14 October 2019 / Accepted: 22 October 2019 / Published: 30 October 2019
(This article belongs to the Special Issue Designing the Antioxidant Properties of Low-Processed Food)
The effect of the physical state of flavonoid-inulin microparticles (semi-crystalline/amorphous) on the oxidative stability of lipid matrices was studied. Epicatechin (E) and quercetin (Q) microparticles with inulin were formulated at two infeed temperatures (15 °C and 90 °C) by spray drying. X-ray diffraction analyses showed that flavonoid-inulin microparticles obtained at feed temperature of 15 °C were semi-crystalline (E-In-15, 61.2% and Q-In-15, 60%), whereas those at 90 °C were amorphous (Q-In-90, 1.73 and Q-In-90 2.30%). Semi-crystalline state of flavonoid-inulin microparticles enhanced the EE (68.8 and 67.8% for E and Q, respectively) compared to amorphous state (41.6 and 51.1% for E and Q, respectively). However, amorphous Q-microparticles showed the highest antioxidant activity both in methyl linoleate and sunflower oil, increasing the induction period and decreasing the polar compounds and polymer triglyceride formation during long-term oxidation study. Therefore, the physical state of spray-dried flavonoid-inulin microparticles may determine their antioxidant activity in lipid matrices. View Full-Text
Keywords: inulin; flavonoid; microparticles; crystallinity; amorphous; lipid oxidation inulin; flavonoid; microparticles; crystallinity; amorphous; lipid oxidation
Show Figures

Figure 1

MDPI and ACS Style

Morelo, G.; Giménez, B.; Márquez-Ruiz, G.; Holgado, F.; Romero-Hasler, P.; Soto-Bustamante, E.; Robert, P. Influence of the Physical State of Spray-Dried Flavonoid-Inulin Microparticles on Oxidative Stability of Lipid Matrices. Antioxidants 2019, 8, 520.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop