Drozłowska Emilia, Bartkowiak Artur, Trocer Paulina, Kostek Mateusz, Tarnowiecka-Kuca Alicja, Łopusiewicz Łukasz
Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland.
Foods. 2021 Jan 26;10(2):256. doi: 10.3390/foods10020256.
Spray drying of emulsions is a promising way of increasing their durability, offering the possibility of reconstitution, with the addition of water. The present study aimed to examine the properties of flaxseed oil cake extract (FOCE) as an emulsifying and stabilizing agent for spray-dried reconstituted oil-in-water emulsions. Maltodextrin: starch: flaxseed oil emulsions with FOCE or distilled water as liquid phases, and 10% and 20% of oil were spray-dried at 180 °C. The solubility, flowability, cohesiveness, bulk, and tapped densities of the spray-dried powders were analyzed. Additionally, the characteristics of initial and reconstituted emulsions, such as stability, creaming index, color, particle size, and rheological properties were evaluated. Results showed that FOCE could be an adequate emulsifier for spray-dried emulsions with a high oil content providing high stability after reconstitution, when compared to emulsions based only on maltodextrin-starch wall material with water as the liquid phase. This study showed an encouraging way for producing natural and plant-based spray-dried oil-loaded emulsions for food applications.
乳液的喷雾干燥是提高其稳定性的一种很有前景的方法，加水后可实现再溶解。本研究旨在考察亚麻籽饼提取物（FOCE）作为喷雾干燥复水型水包油乳液的乳化剂和稳定剂的性能。以麦芽糊精：淀粉：亚麻籽油乳液为研究对象，分别以FOCE或蒸馏水为液相，含油量分别为10%和20%，在180℃下进行喷雾干燥。分析了喷雾干燥粉末的溶解性、流动性、内聚性、松装密度和振实密度。此外，还对初始乳液和复水乳液的稳定性、乳析指数、颜色、粒径和流变学特性等进行了评估。结果表明，与仅以麦芽糊精-淀粉为壁材、水为液相的乳液相比，FOCE可作为高含油量喷雾干燥乳液的适宜乳化剂，复水后具有较高的稳定性。本研究为生产用于食品应用的天然植物基喷雾干燥含油乳液提供了一种可行的方法。
