State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
Food Chem. 2021 Apr 16;342:128380. doi: 10.1016/j.foodchem.2020.128380. Epub 2020 Oct 16.
The utilization of oils in the food industry can be facilitated by converting into a powdered form using microencapsulation technologies. In this study, coatings formed from macadamia protein isolate (MPI) and chitosan hydrochloride (CHC) were assessed for their ability to facilitate the microencapsulation of macadamia oil by spray dried, and all encapsulation efficiency was higher than 87.0%. The physicochemical properties of macadamia oil powders were then characterized. In addition, changes in the particle size, aggregation state, and creaming stability of rehydrated emulsions were analyzed during storage. The addition of CHC significantly enhanced the water-solubility and wettability but decreased the flowability of microencapsulated oil. Powdered macadamia oil produced at MPI/CHC = 5:1 had the highest encapsulation efficiency (94.2%), best oxidation stability (<4 meq/kg), and best rehydration properties. Overall, MPI/CHC could be used as a good emulsifier for producing stable rehydrated emulsion, which may therefore be useful in certain food applications.
可以通过微胶囊化技术将油转化为粉末形式，从而促进食品工业中的油的利用。在这项研究中，评估了由澳洲坚果分离蛋白（MPI）和壳聚糖盐酸盐（CHC）形成的涂层，以评估其通过喷雾干燥促进澳洲坚果油微胶囊化的能力，所有包埋效率均高于 87.0%。然后对澳洲坚果油粉末的物理化学性质进行了表征。此外，在储存过程中分析了再水合乳液的粒径、聚集状态和乳状液稳定性的变化。添加 CHC 可显著提高微胶囊化油的水溶性和润湿性，但降低了其流动性。在 MPI/CHC = 5:1 下生产的粉状澳洲坚果油具有最高的包埋效率（94.2%）、最佳的氧化稳定性（<4 meq/kg）和最佳的再水化性能。总的来说，MPI/CHC 可用作生产稳定再水合乳液的良好乳化剂，因此可能在某些食品应用中有用。
