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KMID : 1007520000090060358
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Food Science and Biotechnology
2000 Volume.9 No. 6 p.358 ~ p.363
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Measurement of Stability of the Microencapsulated DHA by the Electronic Nose
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OH, SANG SUK
Ha, Jae Seok/Noh, Bong Soo/Chang, Pahn Shick/Han, Kee Young
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Abstract
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Since docosahexaenoic acid (DHA) is easily oxidized, it is microencapsulated to protect against environmental conditions. An electronic nose with six metal oxide sensors was used for the oxidative stability analysis of the microencapsulated DHA, with the degree of stability described through the use of peroxide value, principal component analysis (PCA), and the sensitivities (R_(gas)/R_(air)) of sensors. As temperature increased, the sensitivities decreased and the peroxide value increased, indicating that the stability of microencapsulated DHA decreased at high temperature. The PCA plot was also used to explain the stability, which extended from the right side (positive value of the first principal component) through the middle to the left side (negative value). When enzyme was added to the microencapsulated DHA solution, the stability decreased. Electronic nose showed rapid decrease in sensitivity depending upon the amount of enzyme. The results indicate storage stability of the microencapsulated DHA could be explained using the electronic nose.
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KEYWORD
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