Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals

摘要

A glssy food model based on emulsions of sucrose, maltodextrin 10, gelatine and stripped rapeseed oil was established by freezedrying. The glassy food model had a glass transition temprature of 61 ± 2 deg C determined by Differential Scanning Calorimetry, and encapsulated oil as confirmed by Optical and Scanning Electron Microscopy. Radicals were generated thermally with either the hydrophilic radical generator 2,2'-azobis(2-amidinopropane)dihydrochloride, or with the lipophilic radical generator 2,2'-azobis(2,4-dimethyl-pentanenitrile), as confirmed by Electron Spin Resonance spectroscopy.