State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University,1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; Department of Food Science, Faculty of Agriculture, Zagazig University, 44511 Zagazig, Egypt.
State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University,1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
Food Res Int. 2019 Feb;116:538-547. doi: 10.1016/j.foodres.2018.08.071. Epub 2018 Aug 24.
Novel structured lipids (SLs) enriched with medium-and long-chain triacylglycerols (MLCTs) were synthesized to combine the benefits of both arachidonic acid and medium-chain fatty acids; however, they are susceptible to oxidative degradation. In this work, the influences of the partial replacement of whey protein isolate (WPI) as the primary wall material by prebiotic carbohydrates, such as maltodextrin (MD) and inulin (IN) as the secondary wall materials on the physicochemical characteristics and oxidative stability of the spray-dried MLCTs-rich SLs microcapsules were investigated. The highest values of viscosity and zeta-potential were achieved by the WPI/IN (1:1) emulsions. Size distributions of all the emulsions were mono modal and became bimodal after microencapsulation process. The microcapsules prepared with WPI/IN (1:1) had the lowest lightness and the highest yellowness values. The partial replacement treatments increased the solubility and reduced the moisture content of the produced microcapsules. The partial replacement of WPI by IN significantly enhanced the encapsulation efficiency (89.10 ± 1.03%), wettability properties (205 ± 10.61 S), and decreased the incidence of surface oil on the microcapsules. The free oil content was noted as 5.73 ± 0.05, 3.83 ± 0.01, and 2.40 ± 0.03% for the microcapsules produced using WPI, WPI/MD (1:1), and WPI/IN (1:1), respectively. Larger microcapsules and fairer flowing properties were achieved in the powders produced with only WPI. The partial replacement of WPI by IN provided the best oxidative stability of the microencapsulated MLCTs-rich SLs. The results revealed that MD and IN with WPI together, particularly IN proved to be a good substitute secondary wall material for spray-dried MLCTs-rich SLs, therefore suggesting its usefulness in functional food applications.
新型富含中长链甘油三酯（MLCT）的结构化脂质（SL）被合成，以结合花生四烯酸和中链脂肪酸的优点；然而，它们容易发生氧化降解。在这项工作中，研究了以乳清蛋白分离物（WPI）为主要壁材料，以麦芽糊精（MD）和菊粉（IN）等益生元碳水化合物为次要壁材料，对喷雾干燥富含 MLCT 的 SL 微胶囊的物理化学特性和氧化稳定性的影响。WPI/IN（1:1）乳液具有最高的粘度和zeta 电位值。所有乳液的粒径分布均为单峰型，微胶囊化后变为双峰型。用 WPI/IN（1:1）制备的微胶囊具有最低的明度值和最高的黄度值。部分替代处理增加了产物微胶囊的溶解度，降低了其水分含量。用 IN 部分替代 WPI 显著提高了包埋效率（89.10±1.03%）、润湿性（205±10.61 S），并减少了微胶囊表面油的出现。游离油含量分别为微胶囊化产物中 WPI、WPI/MD（1:1）和 WPI/IN（1:1）使用的 5.73±0.05%、3.83±0.01%和 2.40±0.03%。仅使用 WPI 生产的粉末中，获得了更大的微胶囊和更平滑的流动性能。用 IN 部分替代 WPI 为包埋富含 MLCT 的 SL 微胶囊提供了最佳的氧化稳定性。结果表明，MD 和 IN 与 WPI 一起，特别是 IN，被证明是喷雾干燥富含 MLCT 的 SL 的良好替代二次壁材料，因此在功能性食品应用中具有一定的用途。
