Department of Food Engineering, Faculty of Food Engineering, University of Campinas, P.O. Box 6121, 13083-862 Campinas, SP, Brazil.
Food Res Int. 2021 May;143:110283. doi: 10.1016/j.foodres.2021.110283. Epub 2021 Mar 9.
This study aimed to evaluate the potential of vacuum spray drying technology for the microencapsulation of an oxidation-sensitive ingredient, in order to minimize lipid oxidation and maximize encapsulation efficiency. For this purpose, an emulsion containing fish oil was used for particles production. Maltodextrin and modified starch were employed as wall materials at a 75:25 ratio. The process was carried out on a vacuum spray dryer (VSD) and a spray dryer (SD) to compare the particles recovered by both processes. The particles produced by the VSD presented the best protection of the active material against lipid oxidation according to the methods evaluated, while the poorer protection was obtained for SD particles, which also showed the lowest encapsulation efficiency. All samples were hollow with continuous walls and no apparent fissures or cracks in their structures. The type of process significantly affected the physicochemical and structural properties of the microparticles.
本研究旨在评估真空喷雾干燥技术在微封装易氧化成分方面的潜力，以最小化脂质氧化并最大化封装效率。为此，使用含有鱼油的乳液来生产颗粒。麦芽糊精和改性淀粉以 75:25 的比例作为壁材。该过程在真空喷雾干燥器（VSD）和喷雾干燥器（SD）上进行，以比较两种工艺回收的颗粒。根据评估的方法，VSD 生产的颗粒对活性物质的脂质氧化具有最佳的保护作用，而 SD 颗粒的保护作用较差，其包封效率也最低。所有样品均为空心，壁连续，结构中无明显裂缝或裂纹。工艺类型显著影响了微颗粒的物理化学和结构性质。
