University of Hohenheim, Process Engineering and Food Powders, Garbenstr. 25, 70599 Stuttgart, Germany.
University of Hohenheim, Food Physics and Meat Science, Garbenstr. 25, 70599 Stuttgart, Germany.
Food Chem. 2021 Mar 30;341(Pt 1):128153. doi: 10.1016/j.foodchem.2020.128153. Epub 2020 Sep 23.
The effect of the oil load on the oxidation of microencapsulated fish oil powders was investigated. The oil load was varied between 4.95 and 20.33%(w/w) by spray drying O/W emulsions with different oil to matrix ratios (0.05, 0.1, 0.15 and 0.2(w/w)), whereas solid content (45%(w/w)) and soy protein isolate to oil ratio (0.15(w/w)) were kept constant. A standardized size fraction of particles (50-80 µm) was stored for 82 days and hydroperoxides and anisidine value measured in the total- and encapsulated oil. Oxidation was limited by the oxygen amount rather than by the oil load. The absolute amount of oxidation products (per powder mass) increased with the oil load, which was explained by oxygen diffusion. Calculating oxidation products per oil mass resulted in a faster oxidation of the powder with 5% oil, whereas the oxidation rate for oil loads ≥10%(w/w) was similar, due to a scavenging effect of oil droplets.
研究了油负载对微胶囊鱼油粉末氧化的影响。通过喷雾干燥不同油与基质比（0.05、0.1、0.15 和 0.2(w/w))的 O/W 乳液，将油负载在 4.95%至 20.33%（w/w）之间变化，而固体含量（45%（w/w))和大豆分离蛋白与油的比例（0.15(w/w))保持不变。将标准化的颗粒尺寸级分（50-80 μm）储存 82 天，并测量总油和包埋油中的氢过氧化物和茴香胺值。氧化受氧气量而不是油负载限制。氧化产物的绝对量（每粉末质量）随油负载的增加而增加，这可以通过氧气扩散来解释。按油质量计算氧化产物会导致 5%油的粉末氧化速度更快，而油负载≥10%（w/w)的氧化速率相似，这是由于油滴的清除作用。
