Bhuva Sachin S, Dhamsaniya Navnit K, Marviya Gopal V
Department of Processing and Food Engineering, CAET, Junagadh Agricultural University, 362001 Junagadh, Gujarat, India.
Polytechnic in Agro-Processing, Junagadh Agricultural University, 362001 Junagadh, Gujarat, India.
Food Technol Biotechnol. 2024 Mar;62(1):78-88. doi: 10.17113/ftb.62.01.24.8206.
Peanut oil ( L.) is a rich source of unsaturated fatty acids. Its consumption has been reported to have biological effects on human health. Unsaturated, especially polyunsaturated fatty acids (PUFA) found in peanut oil are highly susceptible to oxidation, leading to the formation of harmful compounds during processing and storage. The aim of this study is to prevent the oxidation of peanut oil PUFA by encapsulation in a protein-polysaccharide complex using microwave drying.
The combined effect of corn starch (CS) and whey protein isolate (WPI) was evaluated for ultrasound-assisted microwave encapsulation of peanut oil to prevent oxidative degradation. The effect of independent parameters, . CS:WPI mass ratio (1:1 to 5:1), lecithin mass fraction (0-5 %), ultrasonication time (0-10 min) and microwave power (150-750 W) on the encapsulation of peanut oil was evaluated using response surface methodology (RSM). The process responses, . viscosity and stability of the emulsion, encapsulation efficiency, peroxide value, antioxidant activity, free fatty acids (FFA), moisture, angle of repose and flowability (Hausner ratio (HR) and Carr's Index (CI)) were recorded and analysed to optimize the independent variables.
The viscosity of all emulsions prepared for encapsulation by ultrasonication ranged from 0.0069 to 0.0144 Pa·s and more than 90 % of prepared combinations were stable over 7 days. The observed encapsulation efficiency of peanut oil was 21.82-74.25 %. The encapsulation efficiency was significantly affected by the CS:WPI mass ratio and ultrasonication. The peroxide value, antioxidant activity and FFA ranged from 1.789 to 3.723 mg/kg oil, 19.81-72.62 % and 0.042-0.127 %, respectively. Physical properties such as moisture content, angle of repose, HR and CI were 1.94-8.70 %, 46.5-58.3°, 1.117-1.246 and 10.48-22.14 %, respectively. The physical properties were significantly affected by surface properties of the capsules. The higher efficiency (74.25 %) of peanut oil encapsulation was achieved under optimised conditions of CS:WPI mass ratio 1.25, 0.25 % lecithin, 9.99 min ultrasonication and 355.41 W microwave power.
The results of this work contribute to the fields of food science and technology by providing a practical approach to preserving the nutritional quality of peanut oil and improving its stability through encapsulation, thereby promoting its potential health benefits to consumers and applications in various industries such as dairy and bakery.
花生油（L.）是不饱和脂肪酸的丰富来源。据报道，食用花生油对人体健康具有生物学作用。花生油中发现的不饱和脂肪酸，尤其是多不饱和脂肪酸（PUFA）极易氧化，导致在加工和储存过程中形成有害化合物。本研究的目的是通过微波干燥将花生油PUFA包封在蛋白质 - 多糖复合物中来防止其氧化。
评估玉米淀粉（CS）和乳清蛋白分离物（WPI）对花生油超声辅助微波包封以防止氧化降解的联合作用。使用响应面法（RSM）评估独立参数，即CS:WPI质量比（1:1至5:1）、卵磷脂质量分数（0 - 5%）、超声处理时间（0 - 10分钟）和微波功率（150 - 750瓦）对花生油包封的影响。记录并分析工艺响应，即乳液的粘度和稳定性、包封效率、过氧化值、抗氧化活性、游离脂肪酸（FFA）、水分、休止角和流动性（豪斯纳比（HR）和卡尔指数（CI）），以优化自变量。
通过超声处理制备用于包封的所有乳液的粘度范围为0.0069至0.0144 Pa·s，超过90%的制备组合在7天内稳定。观察到的花生油包封效率为21.82 - 74.25%。包封效率受CS:WPI质量比和超声处理的显著影响。过氧化值、抗氧化活性和FFA分别为1.789至3.723 mg/kg油、19.81 - 72.62%和0.042 - 0.127%。诸如水分含量、休止角、HR和CI等物理性质分别为1.94 - 8.70%、46.5 - 58.3°、1.117 - 1.246和10.48 - 22.14%。物理性质受胶囊表面性质的显著影响。在CS:WPI质量比为1.25、卵磷脂0.25%、超声处理9.99分钟和微波功率355.41瓦的优化条件下，实现了较高的花生油包封效率（74.25%）。
这项工作的结果通过提供一种实用方法来保存花生油的营养质量并通过包封提高其稳定性，从而促进其对消费者的潜在健康益处以及在乳制品和烘焙等各种行业中的应用，为食品科学与技术领域做出了贡献。
