University of Verona, Department of Biotechnology, Verona, Italy.
University of Verona, Department of Biotechnology, Verona, Italy; Sphera Encapsulation SRL, Verona, Italy.
Food Chem. 2018 Dec 15;269:293-299. doi: 10.1016/j.foodchem.2018.06.144. Epub 2018 Jun 30.
Flaxseed oil is a major source of omega-3 polyunsaturated fatty acids (PUFAs), as it contains nearly 50% of alpha-linolenic acid. For this reason it is highly susceptible to auto-oxidation. The aim of the work was to increase the stability of flaxseed oil by a microencapsulation process based on ionic gelation through vibrating-nozzle extrusion technology, using pectin as shell material. Two different drying systems, passive air drying (AD) and fluid bed (FB), were compared. The results show that the encapsulation efficiency is very high (up to 98%). Besides being approximately 20-fold faster, FB gives beads showing on average higher payload (76% vs 68%) and lower peroxide value (9.64 vs 21.33) than the AD. An accelerated test carried out on FB-dried beads shows that the oxidative stability of encapsulated oil is 13-fold higher than bulk oil (PV FB: 20 vs PV oil: 260), demonstrating the protecting effect of microencapsulation.
亚麻籽油是ω-3 多不饱和脂肪酸（PUFAs）的主要来源，因为它含有近 50%的α-亚麻酸。由于这个原因，它很容易自动氧化。这项工作的目的是通过基于振动喷嘴挤压技术的离子凝胶化的微胶囊化过程来提高亚麻籽油的稳定性，使用果胶作为壳材料。比较了两种不同的干燥系统，即被动空气干燥（AD）和流化床（FB）。结果表明，包封效率非常高（高达 98%）。除了速度快约 20 倍之外，FB 还能得到平均显示出更高的载药量（76%比 68%）和更低的过氧化物值（9.64 比 21.33）的微珠，而 AD 则不然。在 FB 干燥的微珠上进行的加速试验表明，包封油的氧化稳定性比散装油高 13 倍（PV FB：20 比 PV 油：260），证明了微胶囊化的保护作用。
