Structures and compositions of the oil/wall interfaces and wall layers affected the properties of spray-dried fish oil powders

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-02-28 DOI:10.1016/j.foodres.2025.116075

Wenjie Zhang , Lijia Chen , Qiqi Bian , Zhengquan Wang , Xichang Wang , Jian Zhong

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Abstract

Herein, 12 types of fish oil emulsions were used to prepare 12 types of spray-dried fish oil powders with three gelatins (positive fish gelatin, positive porcine skin gelatin, and negative bovine skin gelatin), two negative pectins (high and low methoxy pectin), and negative sodium starch octenyl succinate (SSOS). The powders consisted of microscale capsules with bi- or monolayer oil/wall interfaces, and monolayer wall layers. SSOS significantly decreased the bulk and tapped densities of the powders. All powders had low water activities (0.14–0.26). Gelatin/pectin and gelatin/pectin/SSOS powders had encapsulation efficiencies of 45.1 %–75.9 % and 70.1 %–93.0 %, respectively. The oxidative stability depended on the compositions of the powder wall layers. FG⁺/LMP/SSOS wall layer induced the lowest PV peak value (325 ± 15 mmol/kg oil). BSG⁻/HMP/SSOS wall layer induced the highest PV peak value (1273 ± 49 mmol/kg oil). The free fatty acid release percentages in the in vitro digestion system depended on the structures and compositions of oil/wall interfaces. FG⁺@LMP/SSOS interface induced the lowest FFA release percentage (33.9 % ± 1.7 %) and BSG⁻/HMP interface induced the highest FFA release (79.3 % ± 8.1 %). The results suggested useful information on the effect of oil/wall interfaces and wall layers on the preparation and properties of fish oil powders.

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.