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The effect of caseinate on inclusion complexes of γ-cyclodextrin for oxidative stabilization of fish oil

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Abstract

In this study, we investigated that when γ-cyclodextrin (γ-CD) forms the inclusion complexes for fish oils, the oxidation stability and retardation of odor can be effectively enhanced through the addition of sodium caseinate (SC). In order to evaluate the oxidative stability and the odor-masking effect, the inclusion complexes of γ-CD and SC incorporating fish oils at various ratios were thermally-oxidized for 5 days at a storage temperature of 55°C. The use of SC on the inclusion complexes of γ-CD could improve the oxidative stability of fish oils and the masking effect of the odor. When the inclusion complexes for fish oils were composed with 80% of γ-CD and 20% of SC, the improvement effect of the oxidative stability was better compared with the complexes of other ratios. Therefore, the use of γ-CD and SC can potentially protecting sensitive ingredients such as EPA and DHA in the food industry.

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Authors and Affiliations

  1. Department of Biomedical Engineering, Chonnam National University, Yeosu, 550-749, Korea

    Chang-Moon Lee

  2. Faculty of Applied Chemical Engineering and Functional Food Research Center, Chonnam National University, Gwangju, 500-757, Korea

    Myoung-Hee Kim & Ki-Young Lee

  3. Department of Advanced Chemicals and Engineering Graduate School, Chonnam National University, Gwangju, 500-757, Korea

    Hye-Sook Na & Jin Kim

  4. The Research Institute for Catalysis, Chonnam National University, Gwangju, 500-757, Korea

    Ki-Young Lee

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  1. Chang-Moon Lee
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  2. Myoung-Hee Kim
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  3. Hye-Sook Na
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  4. Jin Kim
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Correspondence to Ki-Young Lee.

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These two authors contributed equally to this work.

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Lee, CM., Kim, MH., Na, HS. et al. The effect of caseinate on inclusion complexes of γ-cyclodextrin for oxidative stabilization of fish oil. Biotechnol Bioproc E 18, 507–513 (2013). https://doi.org/10.1007/s12257-012-0752-4

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  • DOI: https://doi.org/10.1007/s12257-012-0752-4

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