Sukumar Aryasree, Gurumoorthi P, Athmaselvi K A
Department of Food Process Engineering, School of Bioengineering, SRM IST, Kattankulathur, Chengalpattu Dt, Tamilnadu 603203 India.
Center for Excellence in Grain Science, NIFTEM - T, Thanjavur, Tamilnadu 613005 India.
J Food Sci Technol. 2023 Jun;60(6):1761-1771. doi: 10.1007/s13197-023-05716-0. Epub 2023 Mar 14.
Present study was conducted to develop a stable chia oil emulsion using an ultrasound emulsification technique. Whey protein concentrate, gum Arabic, and xanthan gum stabilized layer by layer chia oil emulsion was developed using an electrostatic deposition. Single-layer and multilayer emulsion of chia oil was developed and their stability is compared. Developed emulsions were characterized by viscosity, stability, surface charge, and droplet size. Layer-by-layer emulsion showed the highest stability (98%) among all the formulations developed. Formulated single-layer and double-layer emulsions were spray dried and the respective powders were characterized for bulk density, tapped density, Hausner ratio, Carr's index, moisture content, color values, encapsulation efficiency, peroxide value, XRD, and SEM. Multilayer emulsion-based powder showed better flowability properties. The encapsulation efficiency of multilayer microparticles was found to be 93% with the lowest peroxide value of 1.08 mEq O/kg fat. XRD diffractogram of the developed microparticles revealed amorphous nature. The developed ultrasound layer-by-layer emulsification technique is an efficient technique for developing chia oil-loaded microparticles.
本研究旨在利用超声乳化技术制备稳定的奇亚籽油乳液。采用静电沉积法，以乳清浓缩蛋白、阿拉伯胶和黄原胶制备了逐层稳定的奇亚籽油乳液。制备了奇亚籽油的单层和多层乳液，并比较了它们的稳定性。通过粘度、稳定性、表面电荷和液滴尺寸对所制备的乳液进行了表征。在所有制备的配方中，逐层乳液表现出最高的稳定性（98%）。将所制备的单层和双层乳液进行喷雾干燥，并对各自的粉末进行了堆密度、振实密度、豪斯纳比、卡尔指数、水分含量、颜色值、包封效率、过氧化值、X射线衍射（XRD）和扫描电子显微镜（SEM）表征。基于多层乳液的粉末表现出更好的流动性。发现多层微粒的包封效率为93%，过氧化值最低，为1.08 mEq O/kg脂肪。所制备微粒的XRD衍射图显示为无定形性质。所开发的超声逐层乳化技术是制备载奇亚籽油微粒的有效技术。
