LIGHTENING MARGARINE WITH A NATURAL ANTIOXIDANT: ESSENTIAL OIL ENCAPSULATED IN AMORPHOUS SiO2
MERNIZ SALAH *
Institute of Industrial Hygiene and Safety University Batna 2, Algerie.
HIMED LOUIZA
Laboraoirede Biotechnologie et Qualité Des Aliments (BIOQUAL), INATAA, Université de Constantine, 25000 Constantine, Algerie.
BARKAT MALIKA
Laboraoirede Biotechnologie et Qualité Des Aliments (BIOQUAL), INATAA, Université de Constantine, 25000 Constantine, Algerie.
*Author to whom correspondence should be addressed.
Abstract
In recent years, the consumer demand for natural ingredients has resulted in a sustained growth in the global market of essential oils. The use of these oils faces many disadvantages related to their variability of composition and storage instability. Currently, there are many techniques that can immobilize the volatile compounds of the essential oil to stabilize the latter, protect it against light, oxygen and temperature and modulate the release of its constituents. The goal of our work was to encapsulate the essential oil of lemon in amorphous porous SiO2 in order to use it as an antioxidant in lightening margarine and to study the consumer's acceptability of this margarine. As a result, the encapsulated essential oil gave a resistance to oxidation comparable to that of the reference antioxidant (α-tocopherol) used in lightened margarine.
Keywords: Lightening margarine, essential oil, encapsulation, amorphous porous silica, forced oxidation