Stabilization of conjugated linoleic acid via complexation with arabinogalactan and β‐glucan

• Published in: European journal of lipid science and technology Vol. 119; no. 8
• Main Authors: Veverka, Miroslav, Dubaj, Tibor, Jorík, Vladimír, Veverková, Eva, Šimon, Peter
• Format: Journal Article
• Language: English
• Published: 01.08.2017
• Subjects: Dietary fibre; Emulsion; Fatty acid; Oxidation
• ISSN: 1438-7697; 1438-9312
• DOI: 10.1002/ejlt.201600258

Conjugated linoleic acid (CLA) was stabilized via its complexation with arabinogalactan or beta‐glucan by freeze‐drying. The complexes were characterized by infrared spectroscopy, X‐ray diffraction, differential scanning calorimetry, and scanning electron microscopy. The results have shown that only a fraction of CLA is present in the form of inclusion complex while the rest is adsorbed on the surface of the polysaccharide matrix. Even though the materials prepared contain relatively high amount of uncomplexed CLA, the complexation yields products with significantly increased stability toward thermal and oxidative stress compared to pristine CLA. Practical applications: The results demonstrate that it is possible to integrate dietary fibre and dietary fat into a single solid functional food material with increased shelf life. Moreover, the combination of CLA with polysaccharide matrix allows preparation of stable O/W emulsions of CLA. Interaction between polysaccharides (beta‐glucan and arabinogalactan) and CLA allows preparation of materials with high CLA loading of up to 30% while maintaining improved oxidative stability compared to free CLA or physical mixture. Interaction between polysaccharides (beta‐glucan and arabinogalactan) and CLA allows preparation of materials with high CLA loading of up to 30% while maintaining improved oxidative stability compared to free CLA or physical mixture.