Hernández Sánchez Maria Del Rayo, Cuvelier Marie-Elisabeth, Turchiuli Christelle
UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France.
UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France; Université Paris-Sud, IUT Orsay, Plateau de Moulon, F-91400 Orsay, France.
Food Res Int. 2016 Oct;88(Pt A):32-41. doi: 10.1016/j.foodres.2016.04.035. Epub 2016 Apr 29.
Lipophilic compounds such as polyunsaturated fatty acids (PUFAs) and antioxidants can be encapsulated by spray drying in order to protect and prolong their functionalities and get new handling properties. The aim of this work was to study the effect of both the spray drying stage and storage (60°C - 50% RH) on the oxidation of lipophilic compounds encapsulated in spray dried oil-in-water emulsions (10% w/w oil in dry matter) using maltodextrin as matrix and Tween® 20 as emulsifier. Emulsions were prepared with oil containing or not containing α-tocopherol (482ppm in oil) in order to also demonstrate the influence of the antioxidant. Results showed that there is a beginning of oxidation during spray drying, evidenced by a slight increase of markers of rancidity, i.e. conjugated dienes and volatile organic compounds. During storage, the oxidative degradation of PUFAs and α-tocopherol started quickly under the conditions of aging. This was shown to be due to the negative effect of the process and to the porosity of the solid matrix to oxygen, associated with the hollow structure of the particles. An inhibitory action of maltodextrin on α-tocopherol was also hypothesized, but it has to be confirmed.
诸如多不饱和脂肪酸（PUFAs）和抗氧化剂之类的亲脂性化合物可以通过喷雾干燥进行包封，以保护并延长其功能，并获得新的处理特性。本研究的目的是研究喷雾干燥阶段和储存（60°C - 50%相对湿度）对包封于喷雾干燥水包油乳液（干物质中油含量为10% w/w）中的亲脂性化合物氧化的影响，该乳液以麦芽糊精为基质，吐温® 20为乳化剂。制备了含或不含α-生育酚（油中含量为482ppm）的油乳液，以证明抗氧化剂的影响。结果表明，在喷雾干燥过程中存在氧化起始现象，酸败标志物即共轭二烯和挥发性有机化合物略有增加即可证明。在储存期间，在老化条件下PUFAs和α-生育酚的氧化降解迅速开始。这表明是由于该过程的负面影响以及固体基质对氧气的孔隙率，这与颗粒的中空结构有关。还推测了麦芽糊精对α-生育酚的抑制作用，但有待证实。
