Food Powders and Engineering, University of Hohenheim, Stuttgart, Germany.
Soft Matter Science and Dairy Technology, University of Hohenheim, Stuttgart, Germany.
J Microencapsul. 2020 Mar;37(2):170-181. doi: 10.1080/02652048.2020.1713243. Epub 2020 Jan 30.
Microencapsulation aims to protect polyunsaturated fatty acids against oxidation by embedding oil droplets in a solid matrix. The effect of the oil droplet size on the oxidation was evaluated under consideration of the non-encapsulated oil and the powder particle size. An O/W emulsion (1.6%(w/w) soy protein; 30.4%(w/w) maltodextrin DE21; 8%(w/w) fish oil) was homogenised at different pressure levels (4, 8, 17.5 and 30 MPa). Emulsions were spray dried and the size of the obtained powders was standardised. Powders were stored for 147 days at 25 °C and the hydroperoxide concentration and Anisidine Value in the total- and encapsulated oil measured. The volume mean diameter of oil droplets varied between 0.48 ± 0.01 and 1.54 ± 0.07 µm. Powders containing small oil droplets resulted in fewer oxidation products, which was related to a larger specific surface area and therefore a pronounced chemical stabilisation by soy protein isolate rather than oxygen diffusion phenomena or different encapsulation efficiencies.
微胶囊化旨在通过将油滴嵌入固体基质中来保护多不饱和脂肪酸免受氧化。在考虑未封装油和粉末粒径的情况下，评估了油滴尺寸对氧化的影响。将 O/W 乳液（1.6％（w/w）大豆蛋白；30.4％（w/w）麦芽糊精 DE21；8％（w/w）鱼油）在不同的压力水平（4、8、17.5 和 30 MPa）下均化。将乳液喷雾干燥，并使获得的粉末的粒径标准化。将粉末在 25°C 下储存 147 天，并测量总油和包封油中的过氧化物浓度和茴香胺值。油滴的体积平均直径在 0.48±0.01 和 1.54±0.07 µm 之间变化。含有小油滴的粉末导致产生的氧化产物更少，这与较大的比表面积有关，因此通过大豆分离蛋白进行了明显的化学稳定化，而不是氧扩散现象或不同的包封效率。
