Ogrodowska Dorota, Konopka Iwona Zofia, Dąbrowski Grzegorz, Piłat Beata, Warechowski Józef, Dajnowiec Fabian, Tańska Małgorzata
Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, Poland.
Department of Process Engineering, Equipment and Food Biotechnology, Faculty of Food Sciences, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland.
Molecules. 2025 Jan 4;30(1):171. doi: 10.3390/molecules30010171.
The aim of this study was to compare the functional properties of linseed oil powders made of three types of wall material (OSA starch + maltodextrin, OSA starch + nutriose, and OSA starch + inulin) and two types of emulsion phases (micro- and nanoemulsion). For these independent variables, the properties of the prepared emulsions (flow curves and viscosity) and the resulting powders (encapsulation efficiency, particle size distribution, water activity, bulk and tapped density, Carr's index, color parameters, and thermal stability) were determined. The results showed that emulsion viscosity and most powder properties were affected by the emulsion type. All emulsions demonstrated Newtonian-like behavior, with viscosity values ranging from 29.07 to 48.26 mPa·s. The addition of nutriose induced the most significant variation in this parameter, with nanoemulsification leading to a 1.6-fold increase in viscosity compared to microemulsification. The application of nanoemulsification to prepare the emulsions prior to spray-drying resulted in powders with lower surface oil content (by 78.8-88.5%), tapped density (by 1.7-14.2%), and Carr's index (by 7.6-14.0%), as well as higher encapsulation efficiency (by 5.9-17.0%). The decreased oxidative stability (by 30.9-51.1%) of powders obtained from nanoemulsified emulsions was related to 4.7-15.9-fold lower surface oil content. Powders produced using inulin as the wall material had the smallest and most uniform particle sizes, showing minimal variation between powders derived from nano- and microemulsified emulsions.
本研究的目的是比较由三种壁材（辛烯基琥珀酸淀粉钠+麦芽糊精、辛烯基琥珀酸淀粉钠+纽甜、辛烯基琥珀酸淀粉钠+菊粉）和两种乳液相（微乳液和纳米乳液）制成的亚麻籽油粉末的功能特性。对于这些自变量，测定了所制备乳液的特性（流动曲线和粘度）以及所得粉末的特性（包封率、粒度分布、水分活度、堆积密度和振实密度、卡尔指数、颜色参数和热稳定性）。结果表明，乳液类型会影响乳液粘度和大多数粉末特性。所有乳液均表现出类似牛顿流体的行为，粘度值范围为29.07至48.26 mPa·s。添加纽甜导致该参数出现最显著变化，与微乳化相比，纳米乳化使粘度增加了1.6倍。在喷雾干燥前应用纳米乳化来制备乳液，得到的粉末具有更低的表面油含量（降低78.8-88.5%）、振实密度（降低1.7-14.2%）和卡尔指数（降低7.6-14.0%），以及更高的包封率（提高5.9-17.0%）。由纳米乳化乳液获得的粉末氧化稳定性降低（降低30.9-51.1%）与表面油含量降低4.7-15.9倍有关。使用菊粉作为壁材生产的粉末具有最小且最均匀的粒径，在源自纳米乳化和微乳化乳液的粉末之间显示出最小的差异。
