鱼油通过喷雾干燥,喷雾冷干燥,冷干燥和微波冷干燥进行微封装:微囊的特征和储存稳定性
Mengmeng Yang1, Linlin Li1,2, Xiaomai Zhu1
1College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
Journal of food science
|May 3, 2024
概括
喷雾干燥 (SD) 产生了最高的鱼油 (FO) 微囊封装效率和优越的物理性能. 虽然微封装改善了热稳定性,但SD与冷干燥方法相比,氧化稳定性略低.
科学领域:
- 食品科学与技术 食品科学与技术
- 化学工程是化学工程的重要组成部分.
- 材料科学 材料科学 材料科学
背景情况:
- 鱼油 (FO) 富含有益的不和脂肪酸,但容易氧化.
- 微封装是保护FO并改善其应用的关键技术.
- 优化干燥方法对于有效的FO微囊生产至关重要.
研究的目的:
- 评估四种干燥技术对鱼油微囊特性的影响.
- 为了比较喷雾干燥 (SD),喷雾冷干燥 (SFD),冷干燥 (FD) 和微波冷干燥 (MFD).
- 评估物理化学性质,形态,脂肪酸成分和稳定性.
主要方法:
- 用不同的干燥方法微封装鱼油.
- 物理化学性质的分析 (例如,负载能力,颜色,流动性,可溶性).
- 在储存期间评估形态,脂肪酸成分,热稳定性和氧化稳定性.
主要成果:
- 喷雾干燥 (SD) 实现了最高的封装效率 (86.98%) 和优越的负载能力,颜色和流动性.
- 喷雾冷干燥 (SFD) 提供了更好的溶解性.
- 所有的微封装方法都提高了热稳定性,但不和脂肪酸含量下降. SD微囊的氧化稳定性略低于基于FD的方法.
结论:
- 干燥方法显著影响鱼油微囊的质量和稳定性.
- 喷雾干燥对于物理性能和高封装效率是最佳的.
- 这些发现为工业生产高质量的鱼油微囊提供了基础.
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