Optimization of Microencapsulation of Fish Oil with Gum Arabic/Casein/Beta‐Cyclodextrin Mixtures by Spray Drying

Fish oil was encapsulated with gum arabic/casein/beta‐cyclodextrin mixtures using spray drying. The processing parameters (solids concentration of the barrier solutions, ratio of oil to barrier materials, emulsifying temperature, and air inlet temperature) were optimized based on emulsion viscosity, emulsion stability, encapsulation efficiency, and yield. A suitable viscosity and high emulsion stability could increase encapsulation efficiency and yield. Encapsulation efficiency and yield were significantly affected by all the 4 parameters. Based on the results of orthogonal experiments, encapsulation efficiency and yield reached a maximum of 79.6% and 55.6%, respectively, at the optimal condition: solids concentration of 35%, ratios of oil to barrier materials of 3:7, emulsifying temperature of 55 °C, and air inlet temperature of 220 °C. Scanning electron microscopy analysis showed that fish oil microcapsules were nearly spherical with a smooth surface with droplet size ranging from 1 to 10 μm.     

鱼油微胶囊技术研究

该文对近年来用于鱼油微胶囊制备方法及特点进行综述,以期为进一步研究提供参考。     

鱼油(南海低值鱼)微胶囊化工艺的研究

壳聚糖、海藻酸钠为壁材,以自制鱼油为芯材,采用复凝聚法制备鱼油微胶囊产品。以产品的外形,粒径大小、产率、效率、缓释性能作为评价指标,系统地得出制备鱼油微胶囊的最佳工艺条件。结果表明,鱼油微胶囊的最佳工艺条件为:芯壁比为1:2,壁材(壳聚糖:海藻酸钠)比为2．5:1,乳化剂用量为0．1wt%,戊二醛用量为3．5ml,pH为9,反应温度为60℃,乳化搅拌速度为800r/s。     

可食性膜降低油炸鱼块含油量的研究

通过研究3 种可食性膜对降低油炸鱼块含油量的影响,探讨不同可食性膜、可食性膜在挂糊时的添加次序、可食性膜的质量分数以及不同比例的混合可食性膜复配后对油炸鱼块含油量的影响及其抑油效果。研究表明：3 种可食性膜与对照组相比均有显著的抑油效果(P ＜ 0.05),其中羧甲基纤维素钠(CMC-Na)效果最好,海藻酸钠次之,阿拉伯胶最小,其质量分数2% 的抑油率分别达到21.33%、16.97% 和9.99%;3 种可食性膜均在挂糊中添加的抑油效果最好;复配后按照CMC-Na:海藻酸钠=1:2 的比例配制的挂糊液抑油效果最好,其1% 质量分数的抑油率达到34.54%。     

栝蒌子油微胶囊化研究

栝蒌子油中的多不饱和脂肪酸对光和热都比较敏感,极易氧化变质,油脂的氧化不仅会使其失去应有的功效性,而且还会产生对人体有害的物质。研究采用喷雾干燥法对栝蒌子油进行微胶囊化处理,保持和稳定其生理活性。研究结果表明,在微胶囊化生产过程研究中,选择麦芽糊精和阿拉伯胶作为复合壁材,对微胶囊包埋率影响大小为芯材与壁材配比>复合壁材配比>总固形物含量。正交试验所得微胶囊最佳配比为阿拉伯胶与麦芽糊精的配比1∶1,芯材与壁材比2∶3,总固形物质量分数30%。喷雾干燥的最佳工艺条件为进风温度180℃,出风温度80℃,均质压为35 MPa。     

喷雾干燥工艺制备大豆异黄酮微胶囊的研究

研究喷雾干燥法制备微胶囊大豆异黄酮的工艺及技术。结果表明:制备大豆异黄酮微胶囊的最佳配方为壁材以大豆分离蛋白和麦芽糊精质量比1∶1混合、原料液固形物含量30%、芯材与壁材比例为2∶3;最佳生产工艺参数为均质压力40 MPa,喷雾干燥进风温度200℃、出风温度100℃。     

喷雾干燥法制备微胶囊化甜橙油的研究

研究了喷雾干燥法制备微胶囊化甜橙油的工艺条件,以阿拉伯胶和麦芽糊精为壁材,通过正交实验得出了微胶囊化包埋甜橙油的最佳工艺条件,运用此工艺制备的微胶囊甜橙油包埋率可达90.25%,长期贮藏后经检测其易挥发性成分损失很小。     

复凝聚法制备葱油香精微胶囊

探讨了以明胶、阿拉伯胶为壁材,用复凝聚法制备葱油香精微胶囊的工艺条件。分析了芯壁质量比、pH值、固化时间对微胶囊成囊效果的影响,制备葱油香精微胶囊的适宜工艺为:芯壁材质量比1∶2;pH值4.15;固化剂为谷氨酰胺转氨酶,用量为明胶质量的25%,固化时间12h。采用喷雾干燥法(进风温度185℃,出风温度80℃,进料温度50℃)可以制备出葱油香精微胶囊粉状产品,产品的含水率为2.87%,包埋率为89.55%。     

喷雾干燥法制备无花果微胶囊的研究

以阿拉伯胶和麦芽糊精为壁材,以无花果的乙醇提取物为芯材,用喷雾干燥法制取无花果微胶囊粉。通过正交试验分析,确定了最佳生产工艺条件:芯材与壁材的比例为1:4,阿拉伯胶与麦芽糊精的比例为1:1,固形物浓度为30%,乳化剂用量为0.3%,30 MPa均质2遍,进风温度为200℃,出风温度为81℃。生产出的微胶囊无花果粉色泽、溶解性好,水、表面油含量低,无甚粘壁现象,适合于工业化生产。     

鱼油的微胶囊化及其影响因素

鱼油微胶囊化不仅可实现鱼油的均匀分散,避免其氧化,而且还可掩盖鱼腥味,提高消化吸收率,扩大其应用范围。阐述了鱼油微胶囊化的发展现状及适用于鱼油的微胶囊化方法,包括喷雾干燥法、复合凝聚法、分子包埋法、冷冻干燥法、锐孔凝固浴法及脂质体包埋法。重点归纳了影响喷雾干燥法制备鱼油微胶囊包埋率的因素,包括壁材的物理化学特性、固形物浓度、乳化方式和乳化条件(温度、压力、次数)及喷雾干燥条件(进出风温度)。最后对鱼油微胶囊化的发展方向进行了展望。     

木薯微孔淀粉微胶囊化罗非鱼油技术研究

以自制木薯微孔淀粉和罗非鱼皮胶原蛋白为复合壁材、罗非鱼鱼油为芯材,研究罗非鱼油喷雾干燥制备微胶囊的最佳工艺。结果表明,喷雾干燥用罗非鱼油乳化液的工艺条件为乳化温度55℃、乳化体系pH6.0、均质时间6min、芯材壁材配比1:1.5、罗非鱼皮胶原蛋白质量分数1.1%、乳化剂用量0.15%、固形物质量分数20%、进风温度180℃。依此条件生产的产品,鱼油包埋率达92.1%,微胶囊化效果较满意。     

婴儿配方食品调和油微胶囊化的研究

依据母乳脂肪中主要脂肪酸含量,通过气相色谱和建立多元方程来调配调和油,并用喷雾干燥法对调和油微胶囊化进行研究,探索了工艺条件,找出了最佳工艺参数。     

喷雾干燥法制备银杏油微胶囊的研究

以银杏中主要活性物质类黄酮的微胶囊化效率为考察指标,对银杏油进行微胶囊化处理,探讨喷雾干燥法制备银杏油微胶囊的工艺。结果表明,最佳微胶囊原料配方为：阿拉伯胶与β- 环糊精的比例为1:1(m/m),芯材与壁材的比例为1:3(m/m),料液浓度为25%(m/V),单甘脂为0.1%;最佳喷雾干燥工艺条件为：进料流量30ml/min,进风温度180℃,出风温度80℃。在此工艺条件下微胶囊化银杏油的效率可达到90.66%;制备的银杏油微胶囊为黄色或淡黄色细小颗粒,水分含量2.28%,密度0.82g/cm3,溶解度98.10%,黄酮含量5.73%,包埋效果良好。     

Fish oil microencapsulation as influenced by spray dryer operational variables

The effects of spray‐drying air temperature, aspirator rate (drying air mass flow rate), peristaltic pump rate (feed mass flow rate) and spraying air mass flow rate on microencapsulation properties of fish oil including moisture content, particle size, bulk density, encapsulation efficiency and peroxide were investigated. The process was carried out on a mini spray dryer, and skim milk powder was used as the encapsulating wall material. Results indicated that increasing inlet air temperature increased the particle size, encapsulation efficiency and peroxide value but decreased the bulk density and moisture content of product. Increasing aspirator rate resulted in increased particle size and peroxide value but decreased the moisture content and bulk density. Increase in feed mass flow rate increased the moisture content, particle size, bulk density and peroxide value but decreased the encapsulation efficiency of microcapsules. The encapsulation efficiency and bulk density increased with the increasing aspirator rate but moisture content, particle size and peroxide value decreased.     

Iron-Catalyzed Oxidation of Menhaden Oil as Affected by Emulsifiers

The ability of Tween 20 and whey protein isolate (WPI) to influence lipid oxidation was investigated by evaluating the effects of emulsifier concentration and physical location on iron-catalyzed oxidation of emulsified Menhaden oil. Addition of Tween 20 or WPI to the aqueous phase of a 0.5 wt% Tween 20 stabilized emulsion increased lipid oxidation as determined by both thiobarbituric acid reactive substances (TBARS) and lipid peroxides. Tween 20 (2.0 wt%) and WPI (0.05–1.0 wt%) combinations inhibited TBARS formation 23–60%. Oxidation of a WPI-stabilized emulsion decreased with decreasing pH (3–7) but in a Tween 20 stabilized emulsion oxidation increased with decreasing pH. The low oxidation rate for the WPI-stabilized emulsion at pH 3 was increased when Tween 20 displaced WPI from the droplet interface. Results indicate that the oxidative stability of emulsifed Menhaden oil could be increased by controlling emulsifier type, location and concentration.     

大豆蛋白和鱼油双层微囊化SOD优化条件的研究

以大豆可溶性蛋白、鱼油为双层壁材 ,采用喷雾干燥法制备出SOD微胶囊 ,考察了SOD包埋率、活性和鱼油的过氧化值 ,结果显示产品的包埋率和抗氧化性均有提高 ,微囊在 45℃条件下 ,较大豆蛋白单层微囊的稳定性显著增加。经正交法优化选择 ,微囊的最佳制备条件为 :进风温度 1 95℃ ,均质压力 5 0MPa ,出风温度 1 1 0℃ ,外层壁材选择大豆可溶性蛋白和麦芽糊精 ,鱼油与SOD溶液比 (g∶mL)为 4∶1 ,鱼油占外层壁材百份比为 40 % ,SOD包封率达 3 8 65 %。     

Microencapsulation by Spray Drying: Influence of Emulsion Size on the Retention of Volatile Compounds

ABSTRACT: The influence of the mean emulsion droplet size on flavor retention during spray drying was studied. d- Limonene, ethyl butyrate, and ethyl propionate were used as the model flavors. Gum arabic, soybean water-soluble polysaccharides, or modified starch blended with maltodextrin, were used as the wall materials. The increasing emulsion droplet decreased the retention of flavors. The distribution curve containing larger emulsion droplets shifted toward a smaller size after atomization, indicating that the larger emulsion droplets would be changed in size during atomization and result in decreasing flavor retention. For ethyl butyrate and ethyl propionate, the retention had a maximum at the mean emulsion diameter of 1.5 to 2 and 2.5 to 3.5 μm, respectively.     

鱼油在食品领域中的应用技术综述

对鱼油在食品领域中的应用技术进行综述。由于具有独特的营养功能,鱼油的应用十分广泛。中国居民目前对二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)摄入不足,因而鱼油在食品中的应用十分必要。目前市场上已有多种鱼油应用于各类食品中。在应用过程中,鱼油的氧化稳定性问题一直是研究热点,选择不同的添加形式(纯鱼油、乳状液和微胶囊)并采用某些新工艺可有效提高氧化稳定性。鱼油应用于食品在技术和商业方面的发展前景均十分广阔。     

Encapsulation of Fish Oil by an Enzymatic Gelation Process Using Transglutaminase Cross-linked Proteins

ABSTRACT To improve the storage stability and achieve controlled release, fish oil containing docosahexaenoic acid was encapsulated using double emulsification and subsequent enzymatic gelation method, using microbial transglutaminase cross-linked proteins. Isolated soy protein was selected as a wall material because it showed better emulsion stability and higher reactivity with MTGase than other proteins. Microcapsules prepared by this method showed a high stability against oxygen and a low water solubility, which subsequently resulted in sustained release of fish oil. Results indicate that this microencapsulation process is suitable for preparing protein-based microcapsules containing sensitive ingredients for controlled release and stability improvement.     

南极磷虾油、鱼油与花生四烯酸油对骨质疏松症小鼠脂质代谢的影响

目的：比较南极磷虾油、鱼油和花生四烯酸油对去卵巢骨质疏松小鼠脂质代谢的影响。方法：对8 周龄健康雌性C57BL/6J小鼠部分进行双侧去卵巢手术,建立绝经后骨质疏松症模型;部分不进行去卵巢手术,仅进行开腹腔与缝合的假手术,作为假手术组（生理盐水）。将造模成功的小鼠分为模型对照组（生理盐水）、南极磷虾油组（150 mg/kg mb）、鱼油组（80 mg/kg mb）和花生四烯酸油组（140 mg/kg mb）。连续灌胃12 周后取材,测定骨密度,血清和肝脏中的总胆固醇、甘油三酯水平,肝脏中脂质合成相关基因表达水平等相关指标。结果：两种n-3多不饱和脂肪酸（polyunsaturated fatty acids,PUFA）油脂南极磷虾油和鱼油能极显著降低骨质疏松小鼠体脂比（P＜0.01）,改善血脂及肝脏脂质水平,显著或极显著下调肝脏中脂质合成关键基因SREBP-1c、FAS、ACC、SCD1的mRNA表达（P＜0.05、P＜0.01）;而n-6 PUFA油脂花生四烯酸油会升高血脂水平并上调肝脏中脂质合成关键基因的表达。结论：两种n-3 PUFA均能够显著改善骨质疏松小鼠脂代谢紊乱,且南极磷虾油效果更好;而n-6 PUFA花生四烯酸油则加剧脂代谢紊乱。