Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Supercritical Fluid Centre (SFC), Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
Food Chem. 2020 Jan 30;304:125427. doi: 10.1016/j.foodchem.2019.125427. Epub 2019 Aug 26.
Solution-enhanced dispersion by supercritical carbon dioxide (SEDS) and spray drying (SD) were used to microencapsulate red palm oil (RPO) to prolong the functionality of carotenes and vitamin E. The protective effects provided by SEDS and SD were evaluated in terms of the oxidative stability (65 °C for 35 days), fatty acid compositions, color change and degradation kinetics of carotenes and vitamin E (25 °C, 45 °C, 65 °C, and 85 °C for up to 198 days). SEDS microcapsules (SEDS-M) were the most oxidatively stable (total oxidation (Totox): 26.5), followed by SD microcapsules (SD-M) (34.9) and RPO (56.7). Degradation of carotenes and vitamin E fitted well a first-order kinetic model (average absolute relative deviation = 2-16%). SEDS-M offered better protection to vitamin E (E = 36 kJ/mol), whereas SD-M provided better protection for α + β carotene (E = 29 kJ/mol). Overall, encapsulation protected RPO during storage, with SEDS-microencapsulated RPO performing better than SD-microencapsulated RPO.
采用超临界二氧化碳增强分散（SEDS）和喷雾干燥（SD）对红棕榈油（RPO）进行微胶囊化，以延长类胡萝卜素和维生素 E 的功能。从氧化稳定性（65°C 下 35 天）、脂肪酸成分、颜色变化和类胡萝卜素及维生素 E 的降解动力学（25°C、45°C、65°C 和 85°C 下长达 198 天）方面评估了 SEDS 和 SD 的保护作用。SEDS 微胶囊（SEDS-M）的氧化稳定性最高（总氧化度（Totox）：26.5），其次是 SD 微胶囊（SD-M）（34.9）和 RPO（56.7）。类胡萝卜素和维生素 E 的降解均符合一级动力学模型（平均绝对相对偏差=2-16%）。SEDS-M 对维生素 E 的保护作用更好（E=36 kJ/mol），而 SD-M 对α+β-胡萝卜素的保护作用更好（E=29 kJ/mol）。总的来说，封装在储存过程中保护了 RPO，SEDS 微囊化的 RPO 比 SD 微囊化的 RPO 性能更好。
