Bae E K, Lee S J
Plant Resources Research Institute, Duksung Women's University, Seoul, Korea.
J Microencapsul. 2008 Dec;25(8):549-60. doi: 10.1080/02652040802075682.
Cold pressed avocado oil was microencapsulated by spray drying in four different wall systems consisting of whey protein isolate (WPI) alone or in combination with maltodextrin (MD) DE 5 at various ratios (90 : 10, 50 : 50 and 10 : 90). The WPI only or WPI/MD (90 : 10) powders were spherical and smooth, whereas the WPI/MD (50 : 50 and 10 : 90) powders exhibited pronounced surface collapse. Increasing the MD ratio resulted in higher bulk density and wettability, probably due to more compact physical structure and hydrophilic wall matrix. Surface free oil contents and microencapsulation efficiencies of powders were 11-16% and 45-66%, respectively, and no significant differences were observed between the samples. The crude avocado oil used in this study appeared to be stable against oxidation at cold and ambient temperatures, irrespective of microencapsulation. However, at high temperature of 60 degrees C, the oxidative stability decreased significantly in all cases but it was improved to some extent by microencapsulation.
通过喷雾干燥法，在由单独的乳清蛋白分离物（WPI）或与不同比例（90:10、50:50和10:90）的麦芽糊精（MD）DE 5组合而成的四种不同壁材体系中，对冷榨鳄梨油进行微胶囊化。仅含WPI或WPI/MD（90:10）的粉末呈球形且表面光滑，而WPI/MD（50:50和10:90）的粉末则出现明显的表面塌陷。增加MD比例会导致更高的堆积密度和润湿性，这可能是由于更致密的物理结构和亲水性壁材基质所致。粉末的表面游离油含量和微胶囊化效率分别为11 - 16%和45 - 66%，各样品之间未观察到显著差异。本研究中使用的粗鳄梨油在冷藏和环境温度下似乎对氧化稳定，无论是否进行微胶囊化。然而，在60℃的高温下，所有情况下氧化稳定性均显著下降，但微胶囊化在一定程度上改善了氧化稳定性。
