Spray-dried multilayered emulsions as a delivery method for ω-3 fatty acids into food systems

被引:96
作者
Shaw, Lauren A. [1 ]
McClements, D. Julian [1 ]
Decker, Eric A. [1 ]
机构
[1] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA
关键词
fish oil; omega-3 fatty acids; microencapsulation; lipid oxidation; chitosan; oil-in-water emulsion; antioxidants;
D O I
10.1021/jf063068s
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Emulsion can be produced with electrostatic layer-by-layer deposition technologies to have cationic, thick multilayer interfacial membranes that are effective at inhibiting the oxidation of omega-3 fatty acids. This study investigated the stability of spray-dried multilayer emulsion upon reconstitution into an aqueous system. The primary (lecithin) and multilayered secondary emulsions (lecithin and chitosan) were spray-dried with corn syrup solids (1-20 wt %). The lecithin-chitosan multilayer interfacial membrane remained intact on the emulsion droplets upon reconstitution into an aqueous system. Reconstituted secondary (lecithin-chitosan) emulsions were more oxidatively stable than reconstituted primary (lecithin) emulsions. A minimum of 5 wt % corn syrup solids was needed to microencapsulate the secondary emulsion droplets. Maximum oxidative stability of both the powder and the reconstituted secondary emulsions was observed in samples with 5% and 20% corn syrup solids. Addition of EDTA (25 mu M) inhibited oxidation of reconstituted primary and secondary emulsions. These studies suggest that a microencapsulated multilayered emulsion system could be used as a delivery system for omega-3 fatty acids in functional foods.
引用
收藏
页码:3112 / 3119
页数:8
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