喷雾干燥温度对牦牛乳粉溶解特性的影响

为探讨喷雾干燥温度对牦牛乳粉溶解特性的影响,分析了在进风温度（出口温度）分别为130（56）、150 （64）、170（73）、190（81）、210（90）℃条件下喷雾干燥牦牛乳粉样品的溶解特性参数,并通过相关性分析对其进行聚类分析。结果表明：喷雾干燥温度对牦牛乳粉的溶解特具有显著影响（P＜0.05）,170（73）℃下喷雾干燥牦牛乳粉样品具有较高的水合能力、堆积密度、溶解度,较小的休止角和分散时间,具有较好的溶解特性,优于在其他温度下干燥牦牛乳粉的溶解特性;牦牛乳粉溶解特性参数间具有较好的相关性,聚类分析可实现对不同喷雾干燥温度条件下牦牛乳粉溶解特性的区分,为对喷雾干燥温度的评价提供参考。     

复凝聚法青鱼内脏鱼油微胶囊的制备及其性能研究

为提高鱼油稳定性,以青鱼内脏鱼油为芯材,大豆分离蛋白(SPI)和壳聚糖(CS)为壁材,制备鱼油微胶囊。采用单因素实验考察了均质速度、pH、壁材总质量分数、SPI/CS比值、芯壁比等因素对鱼油微胶囊制备效果的影响,结合响应面法优化鱼油微胶囊制备工艺,并比较研究了鱼油微胶囊湿囊分别经喷雾干燥和冷冻干燥两种干燥方法所得产品的包埋率、水分含量、贮藏稳定性。结果表明,最佳鱼油微胶囊制备工艺条件为:pH7、壁材总质量分数2%、SPI/CS比值1.3∶1、芯壁比1.3∶1,在此条件下鱼油包埋率为71.98%±0.16%。喷雾干燥法表面含油率为0.73%±0.04%,低于冷冻干燥法3.62%±0.09%,包埋率为71.98%±0.16%,高于冷冻干燥法56.76%±0.37%,说明喷雾干燥法效果优于冷冻干燥法,鱼油微胶囊贮藏期可较未包埋的鱼油延长6 d以上。通过微胶囊化,改善了青鱼内脏鱼油的性能,提高了使用范围和应用价值。     

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。     

韭菜籽油微胶囊的制备及工艺优化

为提高韭菜籽油的资源利用率和产品附加值,本研究以韭菜籽油作为芯材,分别以明胶-阿拉伯胶、明胶-CMC、HI-CAP 100-明胶以及HI-CAP 100-麦芽糊精4种组合作为壁材,利用复凝聚法制备微胶囊,并对比冻干和喷雾干燥两种干燥方式对微胶囊的影响。以韭菜籽油微胶囊包埋率、光学显微镜和扫描电镜结构表征图为反应指标,在反应pH、壁材浓度、壁材比及芯壁比四种不同因素下,确定最佳组合壁材为HI-CAP 100-麦芽糊精,喷雾干燥制备得到的微胶囊性能优于冻干法。通过单因素实验和响应面优化分析,确定韭菜籽油微胶囊最佳优化工艺条件：反应pH为4.56,壁材比为1.07：1,芯壁比为1.28：1,壁材浓度为1.04%,在此条件下微胶囊包埋率可达90.80%。该研究为韭菜籽油的高值化利用提供了理论依据。     

西藏不同海拔牦牛酥油的营养、风味及功能特性比较

分析比较了西藏地区不同海拔高度(2500~2800,3500~4000 m以及4300 m以上)的牦牛酥油的脂肪酸组成、挥发性组分、流变特性以及抗氧化活性等指标的差异。结果表明,海拔高度对脂肪酸组成、挥发性组分、流变特性以及抗氧化活性影响显著(P<0.05)。海拔2500~2800 m的牦牛酥油的不饱和脂肪酸含量相对最高;海拔4300 m以上的牦牛酥油的气味纯正,风味品质最佳;海拔3500~4000 m的牦牛酥油具有最好的流动性。不同海拔的牦牛酥油均有不同程度的抗氧化能力,其中海拔2500~2800 m的牦牛酥油具有最强的DPPH自由基(66.99 mmol/100 g Trolox)、羟基自由(26.71 mmol/100 g Trolox)和超氧阴离子清除能力(22.85%),以及铁离子螯合抗氧化能力(1.41%)。     

菠萝蜜种子杂粮冲调粉工艺及血糖生成指数研究

目的 以菠萝蜜种子和低血糖生成指数(glycemic index,GI)杂粮为主要原料制作冲调粉,研究蒸制、水煮、烘烤3种熟化工艺和真空冷冻干燥、热风干燥、喷雾干燥3种干燥方法对其血糖生成指数及风味物质的影响.方法 采用快速体外淀粉消化法测定淀粉水解率并计算估计血糖生成指数(expected glycemic inde...     

An integrated process for utilization of pomegranate wastes — Seeds

In this work, a new method for pomegranate seeds application was developed based on the ultrasound-assisted extraction of seed oil and its subsequent encapsulation by spray drying. Extraction temperature, solvent/solid ratio, amplitude level, and pulse duration/pulse interval ratio were the factors investigated with respect to extraction yield. Ultrasound was sound to increase extraction yield, but mainly to shorten the treatment time by over 12 times. Different materials were used as encapsulating agents. Ratio of core to wall material, inlet air temperature, drying air flow rate, and feed solids concentration were the factors investigated with respect to encapsulation efficiency. The resulting microcapsules were evaluated in terms of moisture content, bulk density, and rehydration ability. The optimum operating conditions were found to be: wall material, maltodextrin/Tween 80; ratio of core to wall material, 0.23; inlet air temperature, 150 °C; drying air flow rate, 22.8 m³/h; feed solids concentration, 30% (w/w).Industrial relevancePomegranate seeds, a by-product of pomegranate juice and concentrate industries, present a wide range of pharmaceutical and nutraceutical properties. Therefore, the seeds could have more beneficial applications in food industries instead of being used as animal feed or in commercial cosmetic products. In this work, a new method for pomegranate seeds application was developed based on the ultrasound-assisted extraction of seed oil and its subsequent encapsulation by spray drying.     

西藏牦牛酥油脂肪酸成分分析及功能特性评价

通过脂肪酸组成分析来评价国产牛乳乳脂和西藏牦牛酥油的营养功能特性。结果表明,藏酥油与国产奶粉和纯奶脂肪中的饱和脂肪酸、不饱和脂肪酸含量差异不大,但酥油中的功能性脂肪酸含量明显高于国产纯奶和奶粉。藏酥油共轭亚油酸约为国产奶粉的3倍,二十碳五烯酸(EPA)、二十二碳六烯酸(DHA)仅存在于藏酥油中;国产奶粉和纯奶脂肪中的α-亚麻酸(LNA)仅为藏酥油的1/7~1/4;花生四烯酸(AA)国产奶粉和纯奶也仅有藏酥油的约1/2。     

阿拉伯胶/乳清蛋白乳液的干燥行为特性的研究

为了研究液滴/颗粒在喷雾干燥过程中的干燥机理,本实验制备以阿拉伯胶和乳清蛋白为壁材的乳液,采用单液滴干燥技术(single droplet drying,SDD)模拟喷雾干燥环境,对单个液滴/颗粒的干燥过程进行分析,探究气流温度和壁材种类对液滴/颗粒干燥行为和所得颗粒性质的影响。结果表明:气流温度为130 ℃时所得颗粒形态最大,110 ℃次之,90 ℃下所得颗粒最小,气流温度高会促进表壳快速形成,进而抑制颗粒收缩,故所得颗粒较大。此外,增大气流温度有利于提高液滴/颗粒的干燥速率。与阿拉伯胶乳液相比,乳清蛋白乳液液滴降速干燥阶段出现早,所得颗粒收缩程度较小。研究结果表明干燥气流温度和壁材种类对表壳形成过程和颗粒形态有显著的影响。     

Preparation of stable microcapsules from disrupted cell of Haematococcus pluvialis by spray drying

Haematococcus pluvialis, including astaxanthin, disrupted by high‐pressure homogenisation was microencapsulated with Maillard reaction products as wall materials by spray drying. The microcapsules were characterised by scanning electron microscope, size analysis and also the storage stability. The optimised cell disruption process for H. pluvialis based on response surface optimisation was 70 MPa of pressure, 7.38% of H. pluvialis concentration and homogenisation once with a disruption rate of 98.96 ± 0.12%. The optimised spray drying process consisted of a wall‐to‐core material ratio of 2.4:1, inlet temperature of 180 °C and outlet temperature of 80 °C with a microencapsulation rate and microcapsule production rate of (92.1 ± 0.1)% and (97.7 ± 0.2)%, respectively. Characterisation and stability test showed that this microencapsulation process ensured the stability of astaxanthin.     

OPTIMIZATION OF EMULSIFICATION AND MICROENCAPSULATION OF EVENING PRIMROSE OIL AND ITS OXIDATIVE STABILITY DURING STORAGE BY RESPONSE SURFACE METHODOLOGY

ABSTRACT

Microencapsulation is a technique by which small droplets of liquid or solid particles are coated with a thin film of wall materials to protect susceptible ingredients in food products to assure their quality or effectiveness. Microencapsulation of liquid lipid into powdery matrixes of wall materials includes two unit operations: emulsification of the lipid with an aqueous solution of wall material and drying of the emulsion. The effects of hydrophile–lipophile balance (HLB) value, emulsifier content and oil content on the evening primrose oil‐in‐water emulsion stability were studied by response surface methodology (RSM). The HLB value, emulsifier content and oil content all had significant effects on the emulsion stability (P < 0.05). Of them, the HLB value and emulsifier content contributed more effects than the oil content. The optimized HLB value, emulsifier content and oil content were used to mix with wall materials: gum arabic (GA), maltodextrin (MD) and/or sodium caseinate (NaC). The oil was encapsulated with these materials individually or in combination by spray‐drying, and their oxidative stability during storage was compared. The microcapsules with a single wall material were relatively susceptible to oxidation than those with multiple wall materials. The most desirable composition of the mixture of GA, MD and NaC by RSM was 17.2, 75 and 7.8%, respectively.

PRACTICAL APPLICATIONS

Response surface methodology (RSM) provided a valuable means to help us understand the relative or interactive effects of three important parameters: HLB value, emulsifier content and oil content on the emulsion stability of the oil‐in‐water (o/w) system. The information obtained would be useful for the preparation of similar o/w emulsion system as needed in some product development for foods. In addition, the effects of gum arabic, maltodextrin and sodium caseinate on the oxidative stability of microencapsulated oil were also studied by RSM. The results revealed the relative or interactive effects of these materials and gave the optimal conditions in minimizing the oxidative instability in this study. Since these wall materials are readily available and widely used in a variety of products, the information provided by this study would be useful for product‐developing professionals to use these materials more efficiently in terms of obtaining optimal microencapsulated products against lipid oxidation and cost effectiveness.     

Influence of Wall Material and Inlet Drying Air Temperature on the Microencapsulation of Fish Oil by Spray Drying

Several single and composite milk-originated wall materials were used to microencapsulate fish oil via spray drying at various inlet drying air temperatures. Skim milk powder (SMP), whey protein concentrate, whey protein isolate (WPI), 80% WPI?+?20% milk protein concentrate, and 80% WPI?+?20% sodium caseinate (NaCas) were applied as the wall for capsules generated at drying air temperatures of 140, 160, and 180 °C. The higher the drying air temperature, the higher was the particle size, encapsulation efficiency, and peroxide value and the lower was the moisture content and bulk density. The microcapsules prepared with SMP showed the highest encapsulation efficiency and lowest peroxide value for the oil due to the presence of lactose in its chemical composition. Differential scanning calorimetry and Fourier transform infrared analyses indicated the absence of any significant interaction between SMP and fish oil.     

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。     

响应面法优化虾青素微胶囊制备工艺

微胶囊化包埋可减缓虾青素的氧化速度。以羟丙基-β-环糊精（hydroxypropyl-β-cyclodextrin,HP-β-CD）、麦芽糊精为壁材,采用喷雾干燥法制备虾青素微胶囊。在单因素试验的基础上,以虾青素微胶囊包埋率为响应值,以壁材比例、壁材质量浓度、蔗糖酯添加质量分数3 个因素为响应因子,利用响应面法建立了二次回归实际方程模型,获得了制备虾青素微胶囊的最佳工艺条件为：m（HP-β-CD）∶m（麦芽糊精）= 2.9∶1,壁材质量浓度0.21 g/mL,蔗糖酯添加质量分数2%,虾青素添加质量分数4%,喷雾进风温度170 ℃。按此最佳工艺条件制备的虾青素微胶囊包埋率达95.31%。     

青海牦犊牛肉脂肪酸组成分析

分析青海牦犊牛与成年牦牛肌肉脂肪酸组成特点,将肌肉提取脂肪后进行甲酯化,以脂肪酸酯标样作为标准品,采用气相色谱仪对试样的脂肪酸甲酯进行定性与定量.结果显示,牦犊牛的MUFA、PUFA相对含量极显著高于成年牦牛(P<0.01).分别占到总量的32.38%和11.59%,其中油酸、亚油酸含量尤为突出,分别为29.52%、5.72%,而SFA相对含量为53.54%显著低于成年牦牛的61.04%(P<0.05).牦犊牛PUFA/SFA与n-6/n-3值分别为0.98%、0.22%均极显著高于成年牦牛(P<0.01).青海牦犊牛肉脂肪酸营养价值更高、更均衡,对牦犊牛的选育、肉品深加工具有一定意义.     

Microencapsulation of Nigella sativa seeds oil containing thymoquinone by spray‐drying for functional yogurt production

The present work reports on the microencapsulation of Nigella sativa seeds oil containing thymoquinone (TQ) by spray‐drying, using modified starch (MS) and maltodextrin (MD) mixture as wall materials aimed at producing functional yogurt. First, the impact of different ratios of MS/MD on microencapsulation efficiency (ME) and TQ retention was investigated. The highest ME (90.10%) was found in microcapsules prepared from emulsion with 80/20 ratio of MS/MD; however, the microcapsules prepared with 50/50 ratio was selected for considering TQ stability under storage conditions and functional yogurt production due to an acceptable ME (89.48%) and better TQ retention (61.12%). The results showed that the microcapsules stored at refrigerator temperature had the highest content of TQ after 4 weeks. Moreover, the results of chemical and sensory analysis suggest that N. sativa seeds oil microcapsules can be used for producing functional yogurt due to high stability of TQ and proper chemical and sensory properties.     

The loss of OSA‐modified starch emulsifier property during the high‐pressure homogeniser and encapsulation of multi‐flavour bergamot oil by spray drying

The encapsulation of bergamot oil by spray drying was investigated by using octenyl succinylated waxy maize starch as wall material and bergamot oil as core. The bergamot oil is majorly composed of d‐limonene, linalool and linalyl acetate. High‐speed and high‐pressure homogenisers were used as major tools of emulsification process. The results indicated that some chemical functional groups were lost during the high‐pressure homogenisation. Moreover, larger emulsion droplet size (5–10 μm) was observed when emulsion passed through high‐pressure homogeniser. Meanwhile, the saturation of carrier solution before preparing the emulsion was also important to produce the encapsulated flavour powder by spray drying. The optimal value of air inlet temperature at 160 °C to give the highest flavour retention and the lowest surface oil content was observed. Furthermore, the retention of linalool after spray drying was higher than 100%. The transformation of each flavour might occur.     

喷雾干燥及热风干燥对南瓜粉营养特性和感官品质的影响

以新鲜南瓜为原料,分别研究了喷雾干燥及热风干燥两种不同干燥工艺对南瓜粉营养特性和感官性能的影响,重点研究了喷雾干燥的干燥温度、压缩空气流量与改良剂添加量(南瓜固形物与麦芽糊精比例)及热风干燥的干燥温度,物料厚度与改良剂添加量(南瓜固形物与麦芽糊精比例)三个因素的影响,以南瓜粉成品的Vc和β-胡萝卜素含量及感官评分作为评...     

Gelling properties of duck albumen powder as affected by desugarization and drying conditions

The effects of desugarization using glucose oxidase/catalase and spray‐drying conditions on gelling properties of duck albumen powder were studied. Gelling temperatures increased as spray‐drying inlet temperatures (140–180C) were increased (p < .05). ΔE*, a*‐, and b*‐ values of gel increased but L* and whiteness decreased when higher spray‐drying temperatures were used (p < .05). However, whiteness and lightness of albumen gel were drastically increased after desugarization (p < .05). Texture profile analysis showed that hardness, springiness, gumminess, and chewiness of gel decreased with increasing spray‐drying temperatures. Moreover, gel of freeze‐dried desugarized albumen powder had higher hardness, springiness, gumminess, and chewiness than that of spray‐dried nondesugarized counterpart (p < .05). Albumen gel prepared from desugarized albumen powder showed the compact network with more connectivity and smaller voids than that from nondesugarized one as visualized by scanning electron microscopy, regardless of drying conditions. Prior desugarization could lower browning and increased gelling properties of duck albumen powder. Higher spray drying inlet temperature generally exhibited the adverse effect on properties of resulting albumen powder. Both desugarization and drying conditions had the profound influence on characteristics and textural property of duck egg albumen.