Gawałek Jolanta, Cais-Sokolińska Dorota, Teichert Joanna
Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, Poland.
Foods. 2025 Jan 16;14(2):280. doi: 10.3390/foods14020280.
The microencapsulation via freeze drying of flaxseed oil in cow and mare milk was analyzed. The physicochemical and nutritional properties of the four obtained freeze-dried powder products were comparatively analyzed: microencapsulated and fortified with flaxseed oil cow milk (CMFO) and mare milk (MMFO), as well as pure cow milk (CM) and pure mare milk (MM). The moisture content, water activity, particle size distribution (PSD), loose and tapped bulk densities, flowability, color, and fatty acid profiles of the freeze-dried powders as well as the PSD of reconstituted emulsion droplets were investigated. For both types of milk, the fortified products achieved lower moisture content and water activity, higher loose and tapped bulk densities, better flowability, and lower particle sizes for the reconstituted emulsion droplets. The PSDs of the powders and reconstituted emulsion droplets showed significantly lower levels for the mare milk products than the cow milk products. The atherogenic index (AI) and thrombogenic index (TI) of cow milk products were three and six times higher than those for mare milk products, respectively. In both types of milk, fortified products did not show differences in their AI and TI values, except for the TI for cow milk (where CMFO < CM). The hypercholesterolemia fatty acid index (HcFA), hypocholesterolemic acids (DFAs), hypercholesterolemic acids content (OFA), and n-6/n-3 fatty acid ratio showed greater health benefits from mare milk products. Fortification with flaxseed oil showed increased health-promoting properties in the case of the DFA and OFA parameters (for mare milk) and n-6/n-3 ratio (for cow milk).
分析了通过冷冻干燥法将亚麻籽油微胶囊化于牛奶和马奶中的情况。对获得的四种冷冻干燥粉末产品的物理化学和营养特性进行了比较分析：微胶囊化并添加了亚麻籽油的牛奶（CMFO）和马奶（MMFO），以及纯牛奶（CM）和纯马奶（MM）。研究了冷冻干燥粉末的水分含量、水分活度、粒度分布（PSD）、松装和振实堆积密度、流动性、颜色和脂肪酸谱，以及重构乳液滴的PSD。对于这两种类型的奶，强化产品的水分含量和水分活度较低，松装和振实堆积密度较高，流动性较好，重构乳液滴的粒径较小。马奶产品的粉末和重构乳液滴的PSD水平明显低于牛奶产品。牛奶产品的致动脉粥样硬化指数（AI）和血栓形成指数（TI）分别比马奶产品高3倍和6倍。在这两种类型的奶中，强化产品的AI和TI值没有差异，但牛奶的TI除外（其中CMFO < CM）。高胆固醇血症脂肪酸指数（HcFA）、降胆固醇酸（DFA）、高胆固醇酸含量（OFA）和n-6/n-3脂肪酸比值表明马奶产品具有更大的健康益处。添加亚麻籽油在DFA和OFA参数（马奶）以及n-6/n-3比值（牛奶）方面显示出增强的促进健康特性。
