使用阿拉伯胶和波斯胶混合物通过喷雾干燥技术微胶囊化富含 EPA 和 DHA 的鱼油

IF 1.8 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Yalda Khodadadi Jokar, Mohammad Goli, Mojtaba Nasr Esfahani, Mohammad Fazel, Afsaneh Najarian
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引用次数: 0

摘要

以阿拉伯胶(AG)和波斯胶(PG)为壁材,采用喷雾干燥技术对鱼油进行了微胶囊化。采用响应面方法对 AG 与 PG 的比例(包括 29:1、28:2、27:3、26:4 和 25:5(%w/w))、壁材与油的比例(包括 5:1、4:1、3:1、2;1 和 1:1)、干燥温度(180、190、200、210 和 220°C)以及高低状态下的进料流速进行了优化。测定了微胶囊效率(MEE)、水分含量(MC)、过氧化值(PV)和粒度(PS)。结果表明,分别考虑 26:4、4:1、210°C 和高速时,MEE 最高,MC、PV 和 PS 最低。此时,MEE、MC、PV 和 PS 分别为 79.49%、3.39%、10.98 meq O2/kg 油和 39.05 µm。最佳微胶囊粉末的微观结构没有明显的裂缝、裂纹或气孔,表面呈典型的球形且光滑。使用 AG 和 PG 混合物对鱼油进行微胶囊化后,最终产品的氧化稳定性较高,具有高 MEE、低 MC 和低 PV 特性。此外,优化的乳液配方和干燥条件也提高了储存稳定性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Microencapsulation of fish oil rich in EPA and DHA using mixture of Arabic gum and Persian gum through spray-drying technique

Microencapsulation of fish oil rich in EPA and DHA using mixture of Arabic gum and Persian gum through spray-drying technique

The microencapsulation of fish oil by the spray-drying technique was conducted using Arabic gum (AG) and Persian gum (PG) as wall materials. AG-to-PG ratios, including 29:1, 28:2, 27:3, 26:4, and 25:5 (%w/w), wall-to-oil ratios, including 5:1, 4:1, 3:1, 2;1, and 1:1, drying temperature (180, 190, 200, 210, and 220°C), and feed flow rate at high and low states were optimized using response surface methodology. Microencapsulation efficiency (MEE), moisture content (MC), peroxide value (PV), and particle size (PS) were determined. Results showed that the highest MEE and the lowest MC, PV, and PS were attained when 26:4, 4:1, 210°C, and high speed were considered, respectively. At this point, the MEE, MC, PV, and PS were 79.49%, 3.39%, 10.98 meq O2/kg oil, and 39.05 µm, respectively. The microstructure of optimum microencapsulated powder exhibited no observable cracks, fissures, or pores while having a typical spherical and smooth surface. Microencapsulation of fish oil using a mixture of AG and PG showed higher oxidative stability associated with high MEE, low MC, and low PV at the final product. Moreover, the optimized emulsion formulation and drying conditions increased the storage stability.

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来源期刊
CiteScore
5.50
自引率
0.00%
发文量
101
审稿时长
6-16 weeks
期刊介绍: The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects. Following is a selection of subject areas which are of special interest to EJLST: Animal and plant products for healthier foods including strategic feeding and transgenic crops Authentication and analysis of foods for ensuring food quality and safety Bioavailability of PUFA and other nutrients Dietary lipids and minor compounds, their specific roles in food products and in nutrition Food technology and processing for safer and healthier products Functional foods and nutraceuticals Lipidomics Lipid structuring and formulations Oleochemistry, lipid-derived polymers and biomaterials Processes using lipid-modifying enzymes The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).
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