微封装对由富含PUFA的混合油制成的粉末物理性能的影响
Neha Naijo Areekal1,2, A Chakkaravarthi1, Sukumar Debnath1
1Department of Food Engineering, CSIR - Central Food Technological Research Institute, Mysore, 570020 India.
Journal of food science and technology
|October 21, 2024
概括
喷雾干燥成功地微封装了富含omega-3和omega-6多不和脂肪酸 (PUFA) 的亚麻和混合油. 由此产生的粉末具有良好的流动性和低水分含量,提高了健康应用的保质期.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
背景情况:
- 亚麻,芝麻和大米油是丰富的omega-3和omega-6多不和脂肪酸 (PUFA) 的来源.
- 微封装是一种保护敏感油的技术,并提高其输送和稳定性.
研究的目的:
- 用喷雾干燥方法微封装亚麻油,亚麻油和亚麻米油.
- 评估微封装PUFA粉末的物理性能,流量特性和封装效率.
主要方法:
- 油的乳液是用马尔托德克斯 (墙壁材料) 和Tween 20 (乳化剂) 制备的.
- 在微封装过程中使用喷雾干燥.
- 确定了物理性质 (散装密度,挖掘密度),流动性质 (卡尔指数,豪斯纳比率),水分含量和封装效率.
主要成果:
- 微封装油粉具有较低的水分含量 (2-4%),这表明其保质期更长.
- 卡尔指数和豪斯纳比率表明粉末的可接受到差的流动性能.
- 实现了高封装效率:亚麻油为73%,亚麻-芝麻油为60%,亚麻-大米油为80%.
结论:
- 喷雾干燥是微封装富含PUFA的油的有效方法.
- 微封装的粉末提供一种稳定且方便的形式来提供必需的omega-3和omega-6脂肪酸.
- 这些PUFA粉末有潜力通过改善营养摄入来解决各种健康问题.
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