Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials

被引：767

作者：

Carneiro, Helena C. F. ^{[1
]}

Tonon, Renata V. ^{[2
]}

Grosso, Carlos R. F. ^{[3
]}

Hubinger, Miriam D. ^{[1
]}

机构：

[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Engn, Campinas, SP, Brazil

[2] Embrapa Food Technol, Rio De Janeiro, RJ, Brazil

[3] Univ Estadual Campinas, Fac Food Engn, Dept Food & Nutr, Campinas, SP, Brazil

来源：

JOURNAL OF FOOD ENGINEERING | 2013年 / 115卷 / 04期

基金：

巴西圣保罗研究基金会;

关键词：

Microencapsulation; Spray drying; Flaxseed oil; Wall material; Encapsulation efficiency; Oxidative stability; WHEY-PROTEIN; FISH-OIL; THERMAL-PROPERTIES; STARCH; RETENTION; EMULSION; FLAVORS; SYSTEMS; SIZE;

D O I：

10.1016/j.jfoodeng.2012.03.033

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

This study aimed at evaluating the potential of maltodextrin combination with different wall materials in the microencapsulation of flaxseed oil by spray drying, in order to maximize encapsulation efficiency and minimize lipid oxidation. Maltodextrin (MD) was mixed with gum Arabic (GA), whey protein concentrate (WPC) or two types of modified starch (Hi-Cap 100 (TM) and Capsul TA (R)) at a 25:75 ratio. The feed emulsions used for particle production were characterized for stability, viscosity and droplet size. The best encapsulation efficiency was obtained for MD:Hi-Cap followed by the MD:Capsul combination, while the lowest encapsulation efficiency was obtained for MD:WPC, which also showed poorer emulsion stability. Particles were hollow, with the active material embedded in the wall material matrix, and had no apparent cracks or fissures. During the oxidative stability study, MD:WPC combination was the wall material that best protected the active material against lipid oxidation. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：443 / 451

页数：9

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