Zhejiang University Tea Research Institute, Hangzhou 310058, China.
CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
Food Res Int. 2020 Jun;132:109050. doi: 10.1016/j.foodres.2020.109050. Epub 2020 Feb 1.
Matcha-tuna oil and matcha-maltodextrin-tuna oil emulsions (25% oil, dry basis), formulated to have protein: carbohydrate ratios of 1:1.1, 1:2, 1:3 and 1:4, were spray dried. Confocal laser scanning microscopy showed effective emulsification of oil in all emulsions. All powders had low surface fat (2.9-4.2%). The addition of maltodextrin enhanced the bulk density and flowability of powders. Water sorption isotherms indicated that addition of maltodextrin increased water uptake of powders. The oxidative stability of the powders under accelerated conditions in an Oxipres® was highest for the matcha-tuna oil powder. Increasing amounts of added maltodextrin decreased oxidative stability. A comparison of levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in neat oil and tuna oil powders over 12 weeks at 40 °C, demonstrated that % remaining EPA and DHA were higher for all spray dried powders compared to neat oil. There was a significant correlation (p < 0.01) between the amount of the loss of tea catechins and % remaining EPA and DHA after 12 weeks at 40 °C, suggesting that the catechins had a major role in protecting the tuna oil against oxidation. This study has demonstrated the potential of using a whole biomass (matcha) as the single encapsulant for protection and delivery of omega-3 oils.
抹茶-金枪鱼油和抹茶-麦芽糊精-金枪鱼油乳液（25%油，干基），其蛋白质：碳水化合物比例分别为 1:1.1、1:2、1:3 和 1:4，经喷雾干燥制成。共焦激光扫描显微镜显示所有乳液中油都能有效乳化。所有粉末的表面脂肪含量都很低（2.9-4.2%）。麦芽糊精的添加提高了粉末的堆积密度和流动性。水分吸附等温线表明，麦芽糊精的添加增加了粉末的吸水性。在 Oxipres®中加速条件下，抹茶-金枪鱼油粉末的氧化稳定性最高。添加的麦芽糊精越多，氧化稳定性越低。将 EPA 和 DHA 的含量在 40°C 下 neat oil 和金枪鱼油粉末中的 neat oil 进行比较 12 周，结果表明所有喷雾干燥粉末的 EPA 和 DHA 残留百分比均高于 neat oil。在 40°C 下 12 周后，茶儿茶素的损失量与 EPA 和 DHA 的剩余百分比之间存在显著相关性（p<0.01），表明儿茶素在保护金枪鱼油免受氧化方面发挥了重要作用。本研究表明，可利用整株生物质（抹茶）作为单一包封剂来保护和输送 ω-3 油。
