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1.
Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying 总被引:2,自引:0,他引:2
Renata V. Tonon Carlos R.F. GrossoMíriam D. Hubinger 《Food research international (Ottawa, Ont.)》2011,44(1):282-289
The objective of this work was to study the influence of some process conditions on the microencapsulation of flaxseed oil by spray drying. The process was carried out on a mini spray dryer and gum Arabic was used as wall material. Seventeen tests were made, according to a central composite design. Independent variables were: inlet air temperature (138-202 °C), total solid content (10-30% w/w) and oil concentration with respect to total solids (10-30% w/w). Encapsulation efficiency, lipid oxidation and powder bulk density were analyzed as responses. Powder morphology and particle size distribution were also analyzed. The feed emulsions were characterized with respect to droplet size and viscosity. Higher solid content and lower oil concentration led to higher encapsulation efficiency and lower lipid oxidation, which was related to the higher emulsion viscosity and lower droplets size. Increasing drying temperature resulted in higher lipid oxidation. Bulk density increased when higher solid content and lower inlet air temperature were used. The particles were rounded and shriveled, and their mean diameter was mainly affected by total solid content. 相似文献
2.
Microencapsulation of fish oil by spray drying--impact on oxidative stability. Part 1 总被引:3,自引:1,他引:2
Wojciech Kolanowski Maciej Ziolkowski Jenny Weißbrodt Benno Kunz Günther Laufenberg 《European Food Research and Technology》2006,222(3-4):336-342
The aim of this study was to investigate the influence of spray drying on oxidative stability of dried microencapsulated fish
oil (DMFO) coated with modified cellulose. DMFO samples were obtained by spray drying of prepared emulsions consisted of water
solution of modified cellulose and fish oil. Appearance and size of particles were measured by electron microscopy and laser
light microsizer. The oxidative stability of samples was evaluated by peroxide value measurements. Additionally the influence
of different antioxidant substances on oxidative stability of the fish oil was investigated. It was observed that oxidation
changes were much slower in bulk fish oil compared to DMFO. The most important factor determining shelf-life of the product
was the access to air. It can be concluded, that the production of fish oil microcapsules by spray drying technique is possible,
however its oxidative stability is not improved. 相似文献
3.
Microencapsulation of flax oil was investigated using zein as the coating material. Central Composite Design - Face Centered was used to optimize the microencapsulation with respect to zein concentration (x1) and flax oil concentration (x2) using spray drying. Also, freeze drying was carried out at two zein:oil ratios. The quality of microcapsules was evaluated by determining encapsulation efficiency, flowing properties (Hausner ratio), and evaluating the morphology with scanning electron microscopy. The response surface model for microencapsulation efficiency showed a high coefficient of determination (R2 = 0.992) and a non-significant lack of fit (p = 0.256). The maximum microencapsulation efficiencies were 93.26 ± 0.95 and 59.63 ± 0.36% for spray drying and freeze drying, respectively. However, microcapsules prepared by spray and freeze drying had very poor handling properties based on the Hausner ratio. The bulk density decreased with an increase in zein concentration at the same flax oil concentration. The morphology of the flax oil microcapsules depended on the zein:flax oil ratio and the process used for microencapsulation. Flax oil microcapsules prepared by spray drying appeared to be composed of heterogeneous spheres of various sizes at high zein:flax oil ratios. Microcapsules prepared by freeze drying resulted in agglomerated small spheres. These microcapsules might find a niche as functional food ingredients. 相似文献
4.
Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate 总被引:1,自引:0,他引:1
The aim of this work was to encapsulate casein hydrolysate by spray drying with soybean protein isolate (SPI) as wall material to attenuate the bitter taste of that product. Two treatments were prepared: both with 12 g/100 g solids and containing either two proportions of SPI: hydrolysate (70:30 and 80:20), called M1 and M2, respectively. The samples were evaluated for morphological characteristics (SEM), particle size, hygroscopicity, solubility, hydrophobicity, thermal behavior and bitter taste with a trained sensory panel using a paired-comparison test (non-encapsulated samples vs. encapsulated samples). Microcapsules had a continuous wall, many concavities, and no porosity. Treatments M1 and M2 presented average particle sizes of 11.32 and 9.18 μm, respectively. The wall material and/or the microencapsulation raised the hygroscopicity of the hydrolysate since the free hydrolysate had hygroscopicity of 53 g of water/100 g of solids and M1 and M2 had 106.99 and 102.19 g of water/100 g of solids, respectively. However, the hydrophobicity decreases, the absence of a peak in encapsulated hydrolysates, and the results of the panel sensory test considering the encapsulated samples less bitter (p < 0.05) than the non-encapsulated, showed that spray drying with SPI was an efficient method for microencapsulation and attenuation of the bitter taste of the casein hydrolysate. 相似文献
5.
Zhuang Ding Tao Tao Xiao Wang Sangeeta Prakash Yanna Zhao Jun Han Zhengping Wang 《International Journal of Food Science & Technology》2020,55(7):2872-2882
In the present study, seven carbohydrates were selected as encapsulant for preparing lutein microencapsulated powders (LMPs). The surface morphology, physical properties, encapsulation efficiency, and thermo- and storage stability of LMPs were studied to determine the protective effects of different carbohydrates on microencapsulated lutein during spray drying and storage. Results on powder characteristics indicated that the crystal inhibition of wall material in spray drying was necessary for decent encapsulation efficiency, and higher glass transition temperature of wall material could cause high product yield. In stability assessment, degradation kinetics of different LMPs at two different temperature conditions were analysed, revealing that inulin could provide more effective protection compared with the other carbohydrate. Our results suggested that the different carbohydrates had great influence on the quality of LMPs, and inulin could be considered as an alternative for the generation of LMPs to enhance storage stability and extend shelf life of this bioactive product. 相似文献
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均质压力及喷雾干燥温度对鱼油微胶囊化的影响 总被引:3,自引:0,他引:3
采用辛烯基琥珀酸酯淀粉Hi-Cap100和葡萄糖浆作为鱼油微胶囊的壁材。研究了不同均质压力下乳化液黏度、粒径和粒径分布规律,考察了不同均质压力下乳化液特性与鱼油微胶囊包埋率、表面油含量之间的相关性,探讨了喷雾干燥温度对包埋率和鱼油过氧化值(POV)的影响。研究结果表明,随着均质压力的增加,乳化液黏度和平均粒径逐渐减小,而粒径分布离散度总体呈下降趋势,在40MPa时最小,说明此时粒径分布均一性最佳;喷雾干燥温度增加时,鱼油包埋率先增后减,POV值先减后增,在进/出口温度为140℃/70℃时有最高的包埋率和最低的POV值。通过分析确定最佳工艺参数如下,均质压力为40MPa,喷雾干燥进口温度为140℃,出口温度为70℃。在上述最适工艺条件下,鱼油微胶囊平均粒径为5.97μm,表面油含量为2.03%,微胶囊化包埋率为95.6%,在扫描电镜下观察微胶囊表面和内部结构良好,具有良好的包埋效果。 相似文献
7.
Oxidative stability of alpha‐linolenic acid (ω‐3) in flaxseed oil microcapsules fortified market milk 下载免费PDF全文
Ankit Goyal Vivek Sharma Manvesh Kumar Sihag Ashish Kumar Singh Sumit Arora Latha Sabikhi 《International Journal of Dairy Technology》2017,70(2):188-196
The oxidative stability of α‐linolenic acid (ALA) was investigated in market milk fortified with flaxseed oil microcapsules. Milk was fortified at levels of 1, 2 and 3 g/100 mL using flaxseed oil powder, and optimised on the basis of sensory scores. No significant difference was observed between the control, 1 and 2 g/100 mL fortified milk samples. Therefore, 2 g/100 mL fortified milk was further evaluated for oxidative stability, fatty acids profile and sensory acceptability during 5 days of storage. The fortified milk was oxidatively stable and sensorially acceptable, retaining ~10.35% ALA, which indicated that 250 mL of milk could meet ~46% of the RDA for ω‐3 fatty acids. 相似文献
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Yu Wang Zhaoxin Lu Fengxia Lv Xiaomei Bie 《European Food Research and Technology》2009,229(3):391-396
Curcumin has strong coloring power, safety and innocuity, comprehensive pharmacological function, but its low stability and
water insoluble limit its application. Curcumin microcapsules were prepared by spray-drying process using porous starch and
gelatin as wall material here. Results showed optimal condition as follows: the ratio of core and wall material of 1/30, embedding
temperature of 70 °C, embedding time 2 h, inlet gas temperature of 190 °C, feed flow rate 70 mL/min and drying air flow 70 m3/h, at which the microencapsules had good encapsulation efficiency. The stability of microencapsulation curcumin against light,
heat, pH was effectively improved and its solubility was increased greatly. This study would be helpful to the industrial
application of curcumin. 相似文献
10.
Francisca Holgado Gloria Márquez-Ruiz María Victoria Ruiz-Méndez Joaquín Velasco 《International Journal of Food Science & Technology》2019,54(8):2520-2528
The influence of the drying method, freeze-drying and spray-drying, on the oxidative stability of microencapsulated sunflower oil depended on the type of encapsulation matrix. For a dairy-type matrix, formed by sodium caseinate and lactose, greater losses of tocopherols were detected during spray-drying, but both the free and encapsulated oil fractions were more stable against lipid oxidation than their freeze-dried counterparts. Results suggested that the free oil was also constituted by droplets that preserved their interfacial membrane and were protected by the matrix. Therefore, the free oil was not necessarily the non-encapsulated fraction. For a matrix constituted by gelatine, maltodextrin and sucrose, the emulsion showed low stability and a great destabilisation during spray-drying. No significant effect of the drying method on the oxidative stability of the encapsulated fraction was found with this matrix, but the free oil of the spray-dried sample oxidised faster, probably due to the emulsion destabilisation observed, which gave rise to a great amount of oil on the particle surface as a consequence of large droplets poorly stabilised. 相似文献
11.
为筛选出适于喷雾干燥法制备高载量(50%)紫苏籽油微胶囊的壁材,本文以可溶性大豆多糖、阿拉伯胶、Capsule淀粉、纯胶2000、HI-CAP 100为壁材,研究了壁材种类及其浓度对紫苏籽油微胶囊特性的影响。结果表明,壁材浓度20%时,纯胶2000和HI-CAP 100作为壁材制备的微胶囊产品的表面油含量较低(分别为3.05%、3.31%),且包埋率较高(分别为93.86%、93.33%),包埋效果明显优于其他壁材。因此,纯胶2000和HI-CAP 100是制备高载量紫苏籽油微胶囊的优良壁材。 相似文献
12.
Sensory characterisation and oxidative stability of walnut oil 总被引:1,自引:0,他引:1
Marcela Martínez Guillermina Barrionuevo Valeria Nepote Nelson Grosso Damián Maestri 《International Journal of Food Science & Technology》2011,46(6):1276-1281
This study was carried out in order to probe the extent of oxidative and flavour stability of walnut oil (WO) under conditions normally used for selling in retail markets, during a period of four months. Fresh WO was characterised by higher intensity ratings of nutty and oily film, and lesser ratings for pungent and astringent attributes. Low and similar values for sweetness and bitterness were also detected. The ratings for negative attributes (oxidised and painty) were close to zero. During the long‐term storage period, the extent of the oil oxidative degradation was more pronounced than flavour attributes deterioration. Peroxide values (PV), conjugated dienes and trienes increased significantly throughout the storage period, whereas tocopherol content and oxidative stability index showed significant reductions. Minor changes were observed in the overall flavour stability. Using a PV of 10 mequiv. O2 kg?1 oil as a quality criterion, WO stored in transparent glass bottles, exposed to fluorescent light (1100 Lux) and room temperature conditions, without addition of any antioxidant, could maintain an acceptable quality until two months of storage. 相似文献
13.
Fabiane Picinin De Castro-Cislaghi Carina Dos Reis E Silva Carlise Beddin Fritzen-Freire Juliana Goulart Lorenz Ernani S. Sant’Anna 《Journal of food engineering》2012
Bifidobacterium Bb-12 was microencapsulated by spray drying with whey. This present work investigated the survival of these microcapsules under simulated gastrointestinal conditions, as well as their tolerance to NaCl and their viability during storage. The results showed a small decrease in the viability of microencapsulated Bifidobacterium at low pH. In relation to the exposure of Bifidobacterium to bile, microencapsulation with whey did not protect the probiotic cells; however, the viability of the microcapsules remained >6 log cfu/g, even after 24 h of incubation at the highest bile concentration analyzed. No growth was noted with either the free cells or the microencapsulated cells on MRS-LP with NaCl. The viability of the microcapsules stored at 4 °C remained high and constant for 12 weeks. When the microcapsules were added to a dairy dessert, the probiotic count remained above 7 log cfu/g for 6 weeks. Therefore, whey is a promising encapsulating agent for Bifidobacterium Bb-12. 相似文献
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采用喷雾干燥技术,研究制备条件对洋葱精油微胶囊化的影响,以包埋率为指标,通过响应面分析法,优化微胶囊的制备工艺;对比喷雾干燥前后洋葱精油主要成分硫代亚磺酸酯含量的变化,并测定洋葱精油微胶囊的质量指标,对微胶囊制备工艺进行分析;对微胶囊实施体外模拟试验,同时对不同贮藏温度下精油的挥发率进行研究,分析微胶囊的释放效果及稳定性。结果表明:微胶囊最佳制备工艺为乳化温度61 ℃、进风温度177 ℃、进料流量900 mL/h,该条件下微胶囊的包埋率为92.06%,喷雾干燥之后洋葱精油硫代亚磺酸酯保留率值与理论值相近;微胶囊的出粉率、含水率、密度、粒径及感官评分分别为22.34%、3.12%、0.79 g/cm3、15.3 μm和92,出粉率高,含水量低,品质较佳,在胃肠液中的控释效果较好,易于吸收且刺激性小,洋葱精油微胶囊的释放过程与Avrami’s方程拟合良好,随着温度的升高微胶囊释放速率常数上升,微胶囊应在低温条件下贮藏。 相似文献
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The aromatic compound 3-methylbutyraldehyde (3-mba) was stabilized using a combined emulsification (W1/O/W2) and spray drying process. The process suitability and the encapsulation properties of eight materials were evaluated. Whey
protein concentrate (WPC), sodium octenyl succinate modified starch (modified starch 1), maltodextrin, and gum Arabic (GA)
were found to be the best process-adapted microencapsulation materials. These materials were chosen for further experiments
in which the influence of the solids content on flavor intensity and flavor retention during storage were determined. The
amount of encapsulated 3-mba increased with increasing solids content from 40–50% using WPC, modified starch 1, and maltodextrin.
Microcapsules with GA reached the maximum value of encapsulated 3-mba at 45% solids. After 11 days of storage, flavor retention
decreased in the following order: GA > modified starch 1 > WPC ∼ maltodextrin. Finally, the spray drying process was optimized
by design of experiments (DoE). The optimized parameters were a feed temperature of 40 °C, a dry mass in W2 of 60%, and an amount of W1/O of 40% using modified starch 1. 相似文献
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Bayberry juice was spray dried with maltodextrin (DE 10) as a carrier and then stored under different temperature and water activities (aw). The retention of the total phenolic content (TPC) and total anthocaynins (ACN) during the drying process were about 96% and 94%, respectively, suggesting spray drying was a satisfactory technique for drying heat sensitive polyphenols. Under an aw of 0.11–0.44, the TPC and ACN in bayberry powders decreased by about 6–8% and 7–27%, respectively, after 6 months storage at 4 °C; at 25 °C for the same storage period the decreases were between 6–9% and 9–37%, respectively, while at 40 °C the decreases were in the range 7–37% and 9–94%. The anthocyanin component was more readily degraded relative to other phenolic compounds. The results suggest that bayberry powder should be stored at less than 25 °C and aw of 0.33, on account of greater polyphenol stability under such conditions. 相似文献