Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET CCT La Plata - UNLP), 47 y 116 sn, La Plata, Buenos Aires, 1900, Argentina.
J Sci Food Agric. 2022 Jan 15;102(1):206-213. doi: 10.1002/jsfa.11347. Epub 2021 Jun 30.
Fish oil is an important source of healthy ω-3 fatty acids to be used in functional foods. However, its autoxidation susceptibility, aroma and solubility make it difficult to use. Its encapsulation could reduce these disadvantages. This manuscript focuses on the drying stage of the encapsulation process. Its objective was to study the encapsulation of fish oil with soy proteins by emulsification and lyophilization and compare microparticles characteristics with those processed identically but spray dried.
Microparticles with different protein/oil ratios were prepared by emulsification and lyophilization. Soy proteins encapsulated fish oil in matrix-type microcapsules masking its typical odor and oily appearance. Microparticles dried by lyophilization showed a better solid recovery but lower encapsulation efficiency than those spray dried. Increasing protein/oil mass ratio of initial formulations seemed to favor initial lipid oxidation, but these differences were not appreciated when analyzing the oxidative stability over time (measured by Rancimat test). Porous structure and large surface area of lyophilized samples would favor oxygen easy penetration and exposition to free radicals, increasing lipid oxidation over time, while spray dried microparticles showed a good oxidative stability over time, like that of free oil.
Drying processes were determinants in the morphology of microcapsules, the efficiency of encapsulation and protection exerted on the oil. Although emulsifying and drying processes caused certain initial oil oxidation, soy proteins managed to mask fish oil flavors and spray dried systems showed a good perspective of oxidative stability of fish oil over time, better than that of lyophilized microparticles. © 2021 Society of Chemical Industry.
鱼油是一种重要的健康 ω-3 脂肪酸来源，可用于功能性食品。然而，它易自动氧化、有气味且溶解度低，这使其使用变得困难。对其进行包埋可以减少这些缺点。本文主要关注包埋过程的干燥阶段。其目的是研究通过乳化和冷冻干燥法用大豆蛋白包埋鱼油，并将微球的特性与以相同方式加工但喷雾干燥的微球进行比较。
通过乳化和冷冻干燥制备了不同蛋白质/油比的微球。大豆蛋白将鱼油包埋在基质型微胶囊中，掩盖了其典型的气味和油性外观。与喷雾干燥相比，冷冻干燥微球的固体回收率更好，但包埋效率更低。增加初始配方中的蛋白质/油质量比似乎有利于初始脂质氧化，但在分析随时间变化的氧化稳定性（通过 Rancimat 测试测量）时，这些差异并不明显。冷冻干燥样品的多孔结构和大表面积有利于氧气的容易渗透和自由基暴露，从而随着时间的推移增加脂质氧化，而喷雾干燥微球在随时间的氧化稳定性方面表现良好，与游离油相似。
干燥过程是微胶囊形态、包埋效率和对油的保护作用的决定因素。尽管乳化和干燥过程导致了一定程度的初始油氧化，但大豆蛋白成功地掩盖了鱼油的味道，喷雾干燥系统显示出鱼油随时间具有良好的氧化稳定性，优于冷冻干燥微球。 © 2021 英国化学学会。
