a Department of Food and Bioproduct Sciences , University of Saskatchewan , Saskatoon , SK , Canada.
Int J Food Sci Nutr. 2018 Feb;69(1):12-23. doi: 10.1080/09637486.2017.1336513. Epub 2017 Jun 23.
The objective of this study was to investigate the use of a lentil protein isolate-based microcapsule design as a platform for entrapping different types of omega fatty acid-rich oil (e.g. canola, fish and flaxseed oils) and to characterise differences in the physical properties (e.g. moisture content, water activity, colour, wettability, particle size, surface oil and entrapment efficiency), storage stability and in vitro release behaviour of the entrapped oils. All microcapsules displayed similar physical properties regardless of the core material. Free fatty acid content, peroxide value, 2-thiobarbituric acid reactive substances and accelerated oxidation test were investigated between the free and encapsulated oils to determine protective effects from microencapsulation and found the wall material provided the greatest protective effect to the fish oils relative to the others. Based on an in vitro release assay, it was proposed that different intrinsic properties of fatty acids (e.g. polarity, conformation, chain length and number of double bonds) led to different release properties under simulated conditions. For instance, more encapsulated canola oil (∼8.9%) was released within simulated gastric fluid, whereas more encapsulated fish oil (∼73.4%) was released within simulated gastrointestinal fluids. Overall, the capsule design used in this study could be potentially used as a universal platform to deliver more healthy oils.
本研究旨在探讨以扁豆蛋白分离物为基础的微胶囊设计作为包埋不同类型富含ω 脂肪酸的油（例如菜籽油、鱼油和亚麻籽油）的平台的用途，并研究包埋油的物理性质（例如水分含量、水分活度、颜色、润湿性、粒径、表面油和包埋效率）、储存稳定性和体外释放行为的差异。所有微胶囊均显示出相似的物理性质，而与芯材无关。游离脂肪酸含量、过氧化物值、2-硫代巴比妥酸反应物和加速氧化试验在游离油和包封油之间进行，以确定微胶囊化的保护作用，并发现壁材料对鱼油的保护作用相对于其他油最大。根据体外释放试验，提出脂肪酸的不同固有性质（例如极性、构象、链长和双键数）导致在模拟条件下释放不同的性质。例如，更多的包封菜籽油（约 8.9%）在模拟胃液中释放，而更多的包封鱼油（约 73.4%）在模拟胃肠液中释放。总的来说，本研究中使用的胶囊设计可以用作输送更健康油的通用平台。
