喷雾干燥法制备微胶囊化大豆胚芽油粉末油脂

为提高大豆胚芽油的氧化稳定性,本文采用喷雾干燥法制备微胶囊化大豆胚芽油粉末油脂,并研究了不同芯材、壁材比例及喷雾干燥条件变化对微胶囊化大豆胚芽油理化特性、微观结构及氧化稳定性的影响,采用的表征方法包括:粒径分布、乳液稳定性、喷雾干燥制得的微胶囊包埋率、水分含量、扫描电镜及氧化稳定性等。结果显示:喷雾干燥前,3号(壁材∶芯材为3∶5)和6号(壁材∶芯材为2∶3)样品稳定性较高,平均粒径分布均匀且较小。在单因素实验的基础上,采用Design-Expert软件对实验结果建立数学模型,喷雾干燥后样品条件:当壁材含量25%、油脂含量15%及出口温度为160℃时样品的状态最佳。外形颗粒较圆整、饱满,且表面光滑、裂纹较少,并且在室温下非常稳定,此时包埋率为97.15%。该结果说明壁材阿拉伯胶与芯材大豆胚芽油具有最适比例,可制备成微胶囊化大豆胚芽油,在此条件下所制取的微胶囊可防止大豆胚芽油氧化,延长油脂保质期。     

乳化剂对微胶囊化粉末油茶籽油的影响

研究了乳化剂对微胶囊化粉末油茶籽油的影响。结果表明,在壁材为阿拉伯胶和麦芽糊精(质量比1∶3),以大豆卵磷脂和吐温-80(6∶4)的复配乳化剂乳化油茶籽油形成的乳液具有较好的乳液稳定性,且喷雾干燥制备的微胶囊粉末油茶籽油颗粒均匀、细腻、干燥。经扫描电镜观察,微胶囊粉末油茶籽油颗粒外形较圆整,大小分布较均匀,表面光滑,其载油量及包埋率分别为35. 6%和82. 02%。     

响应面法优化中碳链脂肪酸甘油三酯微胶囊制备配方的研究

中碳链脂肪酸甘油三酯具有降低体重、调节脂代谢、缓解疲劳等功效,其常温下为液态,为方便其在食品领域应用,以乳清蛋白、菊粉为壁材,采用喷雾干燥的方法制备中碳链脂肪酸甘油三酯微胶囊。通过单因素实验,考察复配壁材比例、壁材添加量、芯壁比、乳化剂添加量、复配乳化剂比例对中碳链脂肪酸甘油三酯微胶囊包埋率的影响,采用Box-Behnken设计响应面实验优化中碳链脂肪酸甘油三酯微胶囊的制备配方,并测定制备的中碳链脂肪酸甘油三酯微胶囊基本理化性质。结果表明：中碳链脂肪酸甘油三酯微胶囊最佳制备配方为乳清蛋白：菊粉3∶1(w/w)、乳化剂添加量0.4 g/100 mL、芯壁比1∶1(w/w)、复配壁材（乳清蛋白和菊粉）添加量14 g/100 mL、复配乳化剂（单甘酯∶羧甲基纤维素钠）1∶1(w/w),在此条件下制备的中碳链脂肪酸甘油三酯微胶囊包埋率可达95%,具有良好流动性、分散性及溶解性,粒径分布均匀,平均粒径为4.43μm。     

粉末油脂微胶囊的研究

主要论述了以变性淀粉和玉米醇溶蛋白为壁材,葵花籽油为芯材利用喷雾干燥法制备微胶囊粉末油脂的最佳配比以及粉末油脂中包裹的葵花籽油的性质.使用STABI-A T109变性淀粉时,制备粉末油脂的最佳配比为变性淀粉占2.5%,玉米醇溶蛋白占0.11%,乳化剂占1%,乙醇占40%葵花籽油占1%.该粉末油脂的包埋率可以达到76.52%.使用PREGEL-AT0700A变性淀粉时,制备粉末油脂的最佳配比为变性淀粉占2%,玉米醇溶蛋白占0.11%,乳化剂占1%,乙醇占30%,葵花籽油占1%.该粉末油脂的包埋率可以达到79.41%.     

植物甾醇酯和葛根素复合微胶囊的制备工艺优化

以植物甾醇酯和葛根素为芯材,阿拉伯胶和β-环状糊精为壁材,采用喷雾干燥法制备植物甾醇酯葛根素复合微胶囊。考察了乳化剂配比、乳化剂用量、固形物含量、芯壁比、壁材比对乳化液稳定性的影响,以及进风温度、出风温度、均质压力对微胶囊化效率的影响,通过单因素试验和正交试验,确定复合微胶囊的最佳工艺参数。结果显示,复合微胶囊的最佳工艺条件为：乳化剂（蔗糖酯-单甘酯）配比6∶4（g/g）、乳化剂用量0.7%（质量分数）、固形物含量20%（质量分数）、芯壁比0.25∶1（g/g）、壁材（阿拉伯胶和β-环状糊精）比5∶5（g/g）、进风温度180 ℃、出风温度75 ℃、均质压力25 MPa。在此工艺条件下复合微胶囊中植物甾醇酯的包埋率为89.04%,葛根素包埋率为80.15%,产品为乳白色、细小均匀的粉末,气味纯正,密度0.568 g/mL,溶解率95.11%,水分含量3.57%,贮藏稳定性提高。     

三种壁材组合方式茶籽油微胶囊产品的研究

本研究以大豆分离蛋白(SPI)、阿拉伯胶(AG)、辛烯基琥珀酸淀粉酯(HI-CAP100)、麦芽糊精(MD)为壁材,茶籽油为芯材,通过简单复配组合方式进行组合。利用喷雾干燥技术,制得微胶囊产品,以乳液稳定性、乳液流变特性、包埋率、水分含量、冲调性、粒径等感官特征为评价指标,结果表明：在麦芽糊精添加量为总壁材质量的25%时,SPI/AG质量比为1:1,乳状液稳定性指数最高为94.55%;乳液流变性特性呈现剪切变稀现象;微胶囊产品具有较高的包埋率为89.58%;冲调性较好;白色粉末;含水量为2.62%;颗粒形态完整、表面光滑、大小均匀;粒径分布比较集中。是制备茶籽油微胶囊产品较为理想的壁材方式。最终确定最佳茶籽油微胶囊壁材组合方式：麦芽糊精+大豆分离蛋白+阿拉伯胶。     

响应面优化山桐子油微胶囊喷雾干燥工艺

摘 要：本研究以山桐子油为芯材,麦芽糊精、大豆分离蛋白为壁材,单硬脂酸甘油酯为乳化剂,使用喷雾干燥技术制得山桐子油微胶囊;通过单因素实验和响应面优化实验,研究山桐子油喷雾干燥制微胶囊最佳工艺条件。响应面优化试验表明：在壁材与芯材质量比为4.8：1,麦芽糊精与大豆分离蛋白的壁材复配质量比为 2.6：1,水与壁材体积质量比为6.8：1的条件下,山桐子油微胶囊包埋率可达到84.22 % 。在运用氧化稳定性指数法（OSI）氧化稳定性测试中,山桐子微胶囊在常温条件下,保持30d 后,油脂的 OSI 值与初始值无显著变化,验证了山桐子微胶囊的稳定性;通过激光共聚焦电子显微镜观察结果显示,微胶囊具有较规则球形微观结构,囊壁比较完整,具有良好的包埋结构。     

微胶囊技术制备粉末花生油的工艺研究

采用微胶囊技术,以水解大豆蛋白（SPH）、麦芽糊精（MD）、稳定剂、乳化剂等作为微胶囊壁材制备粉末花生油,结果表明：MD：SPH为1：1,乳状液总固形物浓度为25%（W/W）,最适稳定剂为琼脂,其添加量为0.1%（w/w）,制得的粉末花生油包埋效率达73.8%,产率可达97.6%,水溶性良好.     

榛子油的微胶囊化工艺优化

为减缓榛子油氧化,延长其贮藏期,以壳聚糖和β-环糊精为复合壁材,以亚麻籽胶为乳化剂,采用乳液聚合法结合冷冻干燥方式将榛子油微胶囊化,并通过单因素和响应面优化得到最佳工艺条件。结果表明:当固形物的质量分数为25%,乳化温度为60 ℃,壁芯材比例为2:1,乳化剂含量为0.34%时,所制得的微胶囊包埋率为72.89%±0.58%,经冷冻扫描电镜观察微胶囊形态可知,制得的微胶囊呈规则的球形,且包埋效果较好,证明该方法能有效的提高榛子油微胶囊的包埋率。     

羊油粉末油脂的制备工艺

为研究羊尾油粉末油脂最佳制备工艺,试验就壁材中碳水化合物和蛋白质的组成优化,以阿勒泰羊尾油为芯材,蔗糖脂肪酸脂和单硬脂酸甘油酯复配作为粉末油脂乳化剂。采用喷雾干燥的方法制备羊油粉末油脂。确定最佳羊油粉末油脂制备工艺为:壁材中麦芽糊精与β-环糊精质量比4︰1,蛋白质用量4%,壁材与芯材质量比4︰1,乳化剂单硬脂酸甘油酯和蔗糖脂肪酸酯质量比1︰4,乳化剂用量3%,均质压力30 MPa,进风温度180℃,相应的最大包埋率为89.23%。新型羊尾油脂粉末油脂的研制,为阿勒泰羊尾油的加工提供参考方向,提高阿勒泰羊尾油的利用价值。     

乳状液成分对O/W乳状液性质的影响

采用单因素实验设计,通过机械搅拌方法制备O/W乳状液。通过乳状液的离心稳定性、粘度和乳状液的显微结构,研究不同HLB值的复合乳化剂及含量、脱脂乳粉溶液的浓度以及油和水比例对乳状液性质的影响,最终确定较佳的乳状液成分。实验结果表明:当以Span-80和Tween-80为复合乳化剂,其HLB值为9.6、复合乳化剂含量为16%(w/w)、脱脂乳粉溶液浓度为25%(w/v)、油与水比为1∶1(w/w)时,可以获得状态较好的乳状液,此时乳状液的离心稳定性最高,可以达到97.5%。     

不同乳化剂对油酸和亚油酸乳状液稳定性的影响

本文以粒径、稳定性和流变为考察指标,利用激光粒度仪、食品稳定性分析仪、流变仪等研究不同种类和添加量的食品乳化剂(阿拉伯胶、酪蛋白酸钠、吐温20)对不饱和脂肪酸(油酸和亚油酸)乳状液的制备及其稳定性的影响。结果表明,三种乳化剂均可制备出稳定性较好的乳状液,不同乳化剂的质量分数不同得到乳状液的稳定性不同。较高质量分数的阿拉伯胶(4%,w/v)乳状液,具有最低的澄清指数并且具有最大粘度(0.30~0.40 Pa·s)。当酪蛋白酸钠的质量分数为2%时,制备出的乳状液较稳定,但粒径较大,贮藏稳定性较差。较低质量分数的吐温20(1%,w/v)的乳状液具有最小粒径(0.20~0.21 μm),经过贮藏后变化程度也最小。本文研究了不同食品乳化剂制备的不饱和脂肪酸乳状液及其稳定性,可为不饱和脂肪酸乳状液的制备和应用提供参考。     

Effects of Fatty Acid Composition and β‐Carotene on the Chlorophyll Photosensitized Oxidation of W/O Emulsion Affected by Phosphatidylcholine

Abstract: Chlorophyll photosensitized oxidation of W/O emulsion consisting of oils with different fatty acid composition was studied and β‐carotene effects on the singlet oxygen oxidation affected by phosphatidylcholine were evaluated by determining peroxide value (PV) and conjugated dienoic acid (CDA) contents. An emulsion was composed of purified oil (sunflower, soybean, canola, or olive oil), water, and xanthan gum (50:50:0.35, w/w/w) with addition of phosphatidylcholine (0 or 250 ppm) and β‐carotene (0, 1, 5, or 10 ppm). PV and CDA content of oil in the emulsion were increased with time under chlorophyll photosensitized oxidation, and the oxidation rate was higher in the emulsion consisting of sunflower or soybean oil whose polyunsaturated fatty acids content was high compared to canola or olive oil. Addition of β‐carotene to the emulsion significantly decreased the oil oxidation under chlorophyll photosensitization, however, co‐addition of phosphatidylcholine decreased the antioxidant activity of β‐carotene, suggesting an antagonistic antioxidation between them. Practical Application: The results of this study can be applied to the area of emulsion foods such as salad dressing to have improved texture and stability by decreasing the oil oxidation and providing desirable color by use of β‐carotene with phosphatidylcholine as emulsifier.     

超声法制备婴儿配方营养油乳液工艺的优化

为了降低婴儿配方营养油中不饱和脂肪酸的氧化酸败和提高其消化吸收,该研究以调和油为油相、乳清蛋白为壁材,将乳化剂溶于油相,超声法制备成纳米级乳化液,利用喷雾干燥法将纳米乳液制备成微胶囊粉末。以乳液粒径为响应值,用响应面分析法研究乳化剂添加量、超声功率和超声时间等因素对乳液粒径和喷雾干燥产品表面含油率的影响,优化制备工艺。结果表明,最佳工艺条件为:卵磷脂(PC)质量分数5.0%、超声功率660 W和超声时间20 min,乳液的平均粒径为(184.37±0.64)nm,微胶囊表面含油率为5.82%,依据此响应面模型数据可有效指导试验操作。喷雾干燥后的产品品质较好,在体外消化模拟试验中,在禁食和喂食状态下纳米乳液的游离脂肪酸释放量均高于未处理调和油。     

单、双脂肪酸甘油酯(亚麻酸)乳液的制备及特性研究

针对单、双脂肪酸甘油酯（亚麻酸）极易氧化的特点,该研究以乳清浓缩蛋白（WPC）、大豆分离蛋白（SPI）、酪蛋白酸钠（SC）和吐温80（T80）为乳化剂制备乳液,考察乳化剂类型对乳液的理化性质、氧化稳定性和消化特性的影响。结果表明,乳液均具有较小的粒径（131.97~224.87 nm）,且在两周贮藏期内保持稳定。乳液包载能够提高单、双脂肪酸甘油酯（亚麻酸）的氧化稳定性,相比T80（过氧化值为377.40 mmol/kg）,蛋白质对油脂的氧化保护效果更好,其中SPI稳定的乳液过氧化值最低为197.73 mmol/kg。体外模拟消化试验表明,乳化剂类型对游离脂肪酸的释放影响较小,但蛋白稳定的乳液在胃消化阶段更容易发生液滴聚集;亚麻籽油的脂质水解程度最低为23.93%,而单、双脂肪酸甘油酯（亚麻酸）的初始消化速度更快,最终脂解程度更高（46.33%）。因此,蛋白质乳液能有效提高单、双脂肪酸甘油酯（亚麻酸）的氧化稳定性,且单、双脂肪酸甘油酯（亚麻酸）相比亚麻籽油具有更好的消化效率,有望替代亚麻籽油作为人体亚麻酸的食物来源。     

基于静电层层自组装技术的苦瓜籽油多层乳液的制备及其表征

针对苦瓜籽油(bitter gourd seed oil,BGSO)具有不良风味,极易氧化的问题,以乳清分离蛋白、苹果果胶和壳寡糖为乳化剂,采用静电层层自组装技术对其进行包封,使苦瓜籽油保持良好的物理稳定性.本研究探究了苦瓜籽油多层乳液的制备工艺,并对苦瓜籽油多层乳液进行平均粒径、多分散指数和ζ-电位测定、微观结构观察...     

Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin

This study aimed at evaluating the potential of pectin combination with pea protein isolate (PPI) in the microencapsulation of polyunsaturated fatty acids (PUFA)-rich oil by spray drying, in order to maximize encapsulation efficiency and minimize lipid oxidation. The feed emulsions used for particle production consisted of PUFA-rich oil droplets coated by either PPI (primary emulsion) or PPI–pectin (secondary emulsion). Dry emulsions characteristics and oxidative stability of microencapsulated oil as a function of relative humidity (RH; from 11 % to 75 %) were determined. Scanning electron microscopy (SEM) images revealed considerable structural changes. Oil droplets retained their shape upon drying and reconstitution. However, a shift in oil droplet size upon reconstitution indicated that oil droplet coalescence occurred within the process. Oxidation of microencapsulated oil in secondary emulsion was delayed from that of primary emulsion but followed the same pattern with regards to humidity. A high rate of oxidation was found for intermediate RH conditions (33 % and 57 % RH). The lowest rate of oxidation as followed by hydroperoxide and thiobarbituric acid reactive substances values was found at 75 % RH, a condition that is likely to diverge significantly from the monolayer moisture value. The oxidative stability of encapsulated oil was influenced by both physical state of the emulsions and the different constituents at the oil-in-water interface with PPI–pectin secondary emulsion giving the best protection of the oil.     

Improvement of the oral bioavailability of coenzyme Q10 by emulsification with fats and emulsifiers used in the food industry

Coenzyme Q₁₀ (CoQ₁₀) was emulsified with fats and emulsifiers commonly used in the food industry, and the oral bioavailability of the emulsified product was compared with that of a standard commercial product. Five commonly used fats (olive oil, safflower oil, coconut oil, butter, and cocoa butter), four types of emulsifier (lecithin, monoglycerides, calcium stearoyl-2-lactate (CSL), and diacetyl tartaric acid esters of monoglycerides), and two types of aqueous phase (distilled water with or without 8 g/100 g w/w skim milk) were employed in this study. It was found that CoQ₁₀ was more soluble in coconut and safflower oils than in the other fats. In addition, it was demonstrated that emulsion with coconut oil, skim milk aqueous solution, and CSL produced an optimal formulation. Based on the results, a model emulsified CoQ₁₀ product was prepared. Its oral bioavailability was confirmed to be slightly greater than that of a standard commercial CoQ₁₀ product.     

Oxidation on the Stability of Canola Oil Blended with Stinging Nettle Oil at Frying Temperature

The present study was carried out to investigate changes in fatty acids composition and their ratio by mixing of canola oil (CLO) with cold pressed stinging nettle oil (SNO) during heating at 180°C for 10 h, and analyzed by gas chromatography-mass spectrometry. The blended oils were prepared by gravimetrically mixing of CLO and SNO at various ratios of 60:40 and 40:60 w/w, respectively. Trans fatty acid in fresh CLO and SNO of 1.1 and 0.05%, whereas fresh blended oils of CLO:SNO (40:60, 60:40 w/w) contained 0.44, 0.91% and heated oils of CLO, SNO and CLO: SNO (40:60, 60:40 w/w) were found from 1.35 ?2.49, 0.06 ?0.09, and 0.46 ?0.51, 1.02 ?1.27%, correspondingly. The linolenic fatty acid is more prone to oxidation in heated oils and their percentage in fresh CLO, SNO and blended (40:60, 60:40) CLO:SNO samples of 10.58, 0.00, and 3.94, 6.64%, respectively. The linolenic acid was decreased from 10.27 ?6.54, 0.00, and 3.93 ?3.79%, 6.47 ?5.68% in heated CLO, SNO and CLO:SNO (40:60, 60:40 w/w) oils, respectively. The oxidation parameters were also analyzed such as free fatty acids, peroxide value, iodine value, conjugated diene and triene using standard methods. The best results of free fatty acids, peroxide value, iodine value, conjugated diene and triene were obtained in blended CLO:SNO (40:60 w/w) oil at 0.31%, 0.63 meqO₂/Kg, 0.79 g/100 g, 60 and 31.36% during 10 h. The obtained results show that mixing of CLO with SNO increased the stability against oxidation and consequently enhanced the worth of CLO during heating/frying route.     

Water‐dispersible microparticles of polyunsaturated oils

Health benefits of polyunsaturated oils are well known; nevertheless, incorporating these oils into food/feed products is not possible due to their chemical instability. Here purified fish oil with 32% (w/w) polyunsaturated fatty acids is co‐encapsulated with the antioxidant butylhydroxyanisole, into 1.0 ± 0.7 μm cellulose‐based microspheres by solvent precipitation method, at the fish oil loading content of 41% and encapsulation efficiency of 81%. Aqueous suspension of the encapsulated fish oil particles shows significantly improved oxidative stability, thermal stability, photostability and shelf‐life stability. Dry powder of the fish oil particles shows excellent shelf‐life stability. Double bond functionality of the encapsulated oil can tolerate high production temperature such as the shrimp feed production process (95 °C for 10 min) or spray dry process (outlet temperature of 120 °C). This encapsulation strategy using biocompatible cellulose polymer should enable effective and versatile applications of polyunsaturated oils in foods, feeds and cosmetics.