Arevalo-Gallegos Alejandra, Cuellar-Bermudez Sara P, Melchor-Martinez Elda M, Iqbal Hafiz M N, Parra-Saldivar Roberto
School of Engineering and Sciences, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico.
Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico.
Polymers (Basel). 2023 Jun 20;15(12):2756. doi: 10.3390/polym15122756.
This work evaluated maltodextrin/alginate and β-glucan/alginate mixtures in the food industry as wall materials for the microencapsulation of sp. oil, an important source of the omega-3 fatty acid DHA (docosahexaenoic acid). Results showed that both mixtures display a shear-thinning behavior, although the viscosity is higher in β-glucan/alginate mixtures than in maltodextrin/alginate. Scanning electron microscopy was used to assess the morphology of the microcapsules, which appeared more homogeneous for maltodextrin/alginate. In addition, oil-encapsulation efficiency was higher in maltodextrin/alginate mixtures (90%) than in β-glucan/alginate mixtures (80%). Finally, evaluating the microcapsules' stability by FTIR when exposed to high temperature (80 °C) showed that maltodextrin/alginate microcapsules were not degraded contrary to the β-glucan/alginate microcapsules. Thus, although high oil-encapsulation efficiency was obtained with both mixtures, the microcapsules' morphology and prolonged stability suggest that maltodextrin/alginate is a suitable wall material for microencapsulation of sp. oil.
本研究评估了食品工业中麦芽糊精/藻酸盐和β-葡聚糖/藻酸盐混合物作为ω-3脂肪酸DHA（二十二碳六烯酸）的重要来源—— 鱼油微胶囊包材的性能。结果表明，两种混合物均表现出剪切变稀行为，尽管β-葡聚糖/藻酸盐混合物的粘度高于麦芽糊精/藻酸盐混合物。扫描电子显微镜用于评估微胶囊的形态，麦芽糊精/藻酸盐微胶囊的形态看起来更均匀。此外，麦芽糊精/藻酸盐混合物的油包封率（90%）高于β-葡聚糖/藻酸盐混合物（80%）。最后，通过傅里叶变换红外光谱（FTIR）评估微胶囊在高温（80°C）下的稳定性，结果表明麦芽糊精/藻酸盐微胶囊未降解，而β-葡聚糖/藻酸盐微胶囊则不然。因此，尽管两种混合物均具有较高的油包封率，但微胶囊的形态和较长的稳定性表明麦芽糊精/藻酸盐是鱼油微胶囊包封的合适壁材。
