Zhang Yuqing, Xie Zuohua, Zhang Siqiong, Li Jing, Luo Ting
School of Food, Nanchang University, Nanchang 330000, China.
Jiangxi Deshang Technology Group Co., Ltd., Zhangshu 331208, China.
Foods. 2024 Nov 27;13(23):3827. doi: 10.3390/foods13233827.
Commercial DHA-rich algal oil has some issues, such as an unpleasant odor and susceptibility to oxidation. The main fishy odor compounds in commercial DHA-rich algal oil powder and DHA-rich algal oil microcapsules are hexanal and (E, E)-2,4-heptadienal. To address this issue, a microencapsulation process was designed for DHA-rich algal oil using infant rice powder (IRP), maltodextrin (MD), and whey protein concentrate (WPC) as wall materials, with sodium starch octenyl succinate (SSOS) and monoacylglycerol (MAC) as emulsifiers. The spray-drying method was used for microencapsulation. The experimental data showed that microcapsules with wall materials in a ratio of IRP/MD/WPC = 1:3:1 and an emulsifier content of 3.5% (SSOS and MAC) had the highest encapsulation efficiency (85.20 ± 6.03%) and the lowest aldehyde content (65.38 ± 3.23%). This microcapsule showed a good appearance and better oxidation stability compared with the crude oil, with a water content and average particle size of 1.69 ± 0.57% and 631.60 ± 23.19 nm, respectively. The results indicated that DHA-rich algal oil microcapsules prepared with infant rice powder had a lower fishy odor and better sensory acceptability compared to commercial DHA-rich algal oil powder.
市售富含DHA的藻油存在一些问题，如气味不佳和易氧化。市售富含DHA的藻油粉末和富含DHA的藻油微胶囊中的主要腥味化合物是己醛和（E，E）-2,4-庚二烯醛。为了解决这个问题，设计了一种以婴儿米粉（IRP）、麦芽糊精（MD）和乳清蛋白浓缩物（WPC）为壁材，以辛烯基琥珀酸淀粉钠（SSOS）和单酰甘油（MAC）为乳化剂的富含DHA藻油的微胶囊化工艺。采用喷雾干燥法进行微胶囊化。实验数据表明，壁材比例为IRP/MD/WPC = 1:3:1且乳化剂含量为3.5%（SSOS和MAC）的微胶囊具有最高的包封率（85.20 ± 6.03%）和最低的醛含量（65.38 ± 3.23%）。与原油相比，这种微胶囊外观良好，氧化稳定性更好，含水量和平均粒径分别为1.69 ± 0.57%和631.60 ± 23.19 nm。结果表明，与市售富含DHA的藻油粉末相比，用婴儿米粉制备的富含DHA的藻油微胶囊腥味更低，感官接受性更好。
