Instituto Nacional de Investigação Agrária e Veterinária (INIAV, I.P.), Oeiras, Portugal.
Centro de Química Estrutural, Instituto Superior Técnico, Lisboa, Portugal.
Acta Sci Pol Technol Aliment. 2020 Jan-Mar;19(1):57-71. doi: 10.17306/J.AFS.0772.
In our study, oleoresins were explored for their ability to replace the original ground spice and herbs with a standardized taste and aroma, and mask the salt reduction. In order to protect taste and aroma oleoresins from high temperature, and to improve their solubility in food matrices, encapsulation with inulin and maltodextrin was carried out from two mixtures of oleoresins using two drying processes (spray and freeze drying), thus allowing it to be used as an additive to reduce salt for convenience in the food industry.
The oleoresins experiment was conducted with two mixtures to apply to meat and fish. Oleoresins were obtained by solvent extraction, and the solvent was removed by evaporation, encapsulated into inulin and maltodextrin microcapsules, and powdered by spray and freeze drying. Physicochemical analyses were carried out using several methods (drying yields, water activity, solubility, hygroscopicity, color, encapsulation efficiency), and characterization of the microcapsules was done by scanning electron microscopy. The total phenolic compounds were quantified using the Folin-Ciocalteau method, and the chemical compounds present in the microcapsules were elucidated by high resolution mass spectrometry.
Freeze and spray drying the microcapsules presented good quality products with high yields, high encapsulation efficiency and good solubility. The spray drying process can offer better applications for the food industry due to the more regular shape of the microcapsules. In addition, inulin microcapsules obtained by spray drying showed a more protective effect for flavonoid compounds in fish oleoresins, while maltodextrin microcapsules offered more protection for hydroxycinnamic acids in meat oleoresins.
The present study shows an attractive encapsulation system for non-volatile compounds from oleoresins, which results in standardized taste and aroma products that can reduce salt in food systems with different compositions.
在我们的研究中，探索了油树脂的能力，用标准化的味道和香气替代原来的基础香料和草药，并掩盖盐的减少。为了保护味道和香气油树脂免受高温的影响，并提高它们在食品基质中的溶解度，使用两种干燥工艺（喷雾干燥和冷冻干燥）用菊粉和麦芽糊精对油树脂进行包埋，从而使其可以作为一种添加剂，用于减少盐的用量，方便食品工业使用。
该油树脂实验用两种混合物进行，适用于肉类和鱼类。油树脂通过溶剂萃取获得，溶剂通过蒸发除去，包埋到菊粉和麦芽糊精微胶囊中，并通过喷雾干燥和冷冻干燥成粉末。使用几种方法（干燥产率、水分活度、溶解度、吸湿性、颜色、包埋效率）进行物理化学分析，并通过扫描电子显微镜对微胶囊进行表征。使用 Folin-Ciocalteau 法定量测定总酚类化合物，通过高分辨率质谱法阐明微胶囊中存在的化学化合物。
喷雾干燥和冷冻干燥微胶囊得到了高质量的产品，具有较高的产率、较高的包埋效率和良好的溶解度。喷雾干燥工艺由于微胶囊形状更规则，可为食品工业提供更好的应用。此外，喷雾干燥得到的菊粉微胶囊对鱼油树脂中类黄酮化合物具有更好的保护作用，而麦芽糊精微胶囊对肉油树脂中的羟基肉桂酸具有更好的保护作用。
本研究展示了一种有吸引力的油树脂中非挥发性化合物的包埋系统，该系统可生产标准化的味道和香气产品，可减少不同成分的食品系统中的盐用量。
