Oxidation Stability of Powdery Ethyl Eicosapentaenoate Included in Cyclodextrins and Polysaccharide/Cyclodextrin Mixtures

Abstract

The oxidation process of the powdery ethyl eicosapentaenoate (EPA) included in α-, β-or γcyclodextrins (CD) was investigated under various oxidation conditions. The washed EPA powders of α-and β-CDs were quite stable and could not be oxidized for 670 h. To protect the unincluded EPA from oxidation, polysaccharides were added to the cyclodextrin for the preparation of hybrid carbohydrate-EPA-CD powder by kneading, resulting in further protection of the powdery EPA from oxidation. A mathematical model based on the Gaussian distribution of the activation energy of oxidative reaction could be successfully applied to correlate the oxidation process of the powdery ethyl eicosapentaenoate included in α-, β-and γ-cyclodextrins. © 2003, Japan Society for Food Engineering. All rights reserved.