Process optimization for developing ultrasound assisted and microwave dried encapsulated flaxseed oil and its storability

IF 2.7 3区农林科学 Q3 ENGINEERING, CHEMICAL

Journal of Food Process Engineering Pub Date : 2024-06-25 DOI:10.1111/jfpe.14666

Pallavi Keshri, Umesh C. Lohani, Navin C. Shahi, Anil Kumar

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引用次数: 0

Abstract

Technological advancement in encapsulating vegetable oil enriched with PUFA has become a new trend to improve stability, preservation, and food application. For microencapsulation of flaxseed oil, spray and freeze drying have been extensively used; however, in this study, ultrasonication along with microwave drying had a significant impact on the encapsulation efficiency (%) and dissolution time (min) of the powder. Analysis of experimental data revealed the optimized condition of microencapsulated flaxseed oil powder at 4.5 g maltodextrin/g of whey protein concentrate, .208 mL oil/g of wall material, and 14 min ultrasonication time. In addition, 6 min of microwave drying at 60 W provided 85.4% encapsulation efficiency, 1.98 meq/kg of oil peroxide value, 4.92 color difference, and 7.08 min dissolution time for the encapsulated powder. Storage studies for 21 days revealed that the peroxide value of raw oil increased by 13 times, whereas microencapsulated powder had only a twofold increase which demonstrated its higher stability when compared with bulk flaxseed oil.

Practical applications

Flaxseed oil is rich in omega-3 fatty acids, however has poor stability. Encapsulation of flaxseed oil will enhance stability, longer shelf life, and health benefits. Encapsulated oil can be used in dairy and bakery products to increase omega-3 fatty acids intake and enhance the nutritional values of final products. The current work will recommend the food industries to prepare omega-3 fatty acids-rich foods by incorporating encapsulated flaxseed oil.

Abstract Image

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优化超声波辅助和微波干燥封装亚麻籽油的生产工艺及其贮藏性能

封装富含 PUFA 的植物油的技术进步已成为一种新趋势，可提高植物油的稳定性、保存性和食品应用性。在亚麻籽油的微胶囊化过程中，喷雾干燥和冷冻干燥已被广泛使用；但在本研究中，超声波干燥和微波干燥对粉末的封装效率（%）和溶解时间（分钟）有显著影响。实验数据分析显示，微胶囊亚麻籽油粉末的优化条件为 4.5 克麦芽糊精/克浓缩乳清蛋白、0.208 毫升油/克壁材和 14 分钟超声波处理时间。此外，60 瓦微波干燥 6 分钟可使封装粉末的封装效率达到 85.4%，过氧化值为 1.98 meq/kg，色差为 4.92，溶解时间为 7.08 分钟。储存 21 天的研究表明，原油的过氧化值增加了 13 倍，而微胶囊粉的过氧化值仅增加了 2 倍，这表明与散装亚麻籽油相比，微胶囊粉具有更高的稳定性。实际应用亚麻籽油富含欧米加-3 脂肪酸，但稳定性较差。对亚麻籽油进行封装可提高稳定性、延长保质期并改善健康状况。封装后的亚麻籽油可用于乳制品和烘焙食品，以增加欧米伽-3 脂肪酸的摄入量，并提高最终产品的营养价值。目前的工作将建议食品工业通过加入封装亚麻籽油来制备富含欧米伽-3 脂肪酸的食品。

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来源期刊

Journal of Food Process Engineering 工程技术-工程：化工

CiteScore

5.70

自引率

10.00%

发文量

259

审稿时长

2 months

期刊介绍： This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.