Impact of Wall Material on the Physiochemical Properties and Oxidative Stability of Microencapsulated Spray Dried Silver Carp Oil

被引：12
作者：
Nawas, Tazbidul [1 ,2 ]
Azam, Md Shofiul [1 ,3 ]
Ramadhan, Abuubakar Hassan [1 ,2 ]
Xu, Yanshun [1 ,2 ]
Xia, Wenshui [1 ,2 ]
机构：
[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Lihu Rd 1800, Wuxi 214122, Jiangsu, Peoples R China
[2] Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Wuxi, Jiangsu, Peoples R China
[3] Univ Chinese Acad Sci, Shanghai Inst Biol Sci, Inst Nutr Sci, Key Lab Food Safety Res, Shanghai, Peoples R China
来源：
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2019年 / 28卷 / 01期
关键词：
Silver carp oil; emulsion properties; microencapsulation; spray drying; oxidative stability; FISH-OIL; FOOD INGREDIENTS; ENCAPSULATION; OPTIMIZATION; RETENTION; PROTEINS;
D O I：
10.1080/10498850.2018.1560380
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study aimed to microencapsulate silver carp oil by spray drying with different combinations of wall materials (gum Arabic, modified starch Hi-cap, maltodextrin, and inulin) and evaluate the effects of these combinations on the physiochemical and oxidative stability of the microcapsules. Feed emulsions were also investigated prior to spray drying. Modified starch-based microcapsules had higher encapsulation efficiency (91.22-92.78%) and yield (87.41-92.15%), excellent solubility (91.85-93.67%), good particle size (301.20-407.73 d.nm), color, and powder morphology. The presence of inulin reduced agglomeration in powders. All the powders exhibited good protection against lipid oxidation during 2 months of storage, whereas the modified starch and inulin combination provided the best stability.
引用
收藏
页码：49 / 63
页数：15
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