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Impact of the oil droplet size on the oxidative stability of microencapsulated oil.
Journal of Microencapsulation ( IF 3.9 ) Pub Date : 2020-01-30 , DOI: 10.1080/02652048.2020.1713243
Annika Linke 1 , Jörg Hinrichs 2 , Reinhard Kohlus 1
Affiliation  

Microencapsulation aims to protect polyunsaturated fatty acids against oxidation by embedding oil droplets in a solid matrix. The effect of the oil droplet size on the oxidation was evaluated under consideration of the non-encapsulated oil and the powder particle size. An O/W emulsion (1.6%(w/w) soy protein; 30.4%(w/w) maltodextrin DE21; 8%(w/w) fish oil) was homogenised at different pressure levels (4, 8, 17.5 and 30 MPa). Emulsions were spray dried and the size of the obtained powders was standardised. Powders were stored for 147 days at 25 °C and the hydroperoxide concentration and Anisidine Value in the total- and encapsulated oil measured. The volume mean diameter of oil droplets varied between 0.48 ± 0.01 and 1.54 ± 0.07 µm. Powders containing small oil droplets resulted in fewer oxidation products, which was related to a larger specific surface area and therefore a pronounced chemical stabilisation by soy protein isolate rather than oxygen diffusion phenomena or different encapsulation efficiencies.

中文翻译:

油滴大小对微囊化油氧化稳定性的影响。

微囊化旨在通过将油滴嵌入固体基质中来保护多不饱和脂肪酸免受氧化。考虑到未包封的油和粉末粒径,评估了油滴大小对氧化的影响。将O / W乳化液(1.6%(w / w)大豆蛋白; 30.4%(w / w)麦芽糖糊精DE21; 8%(w / w)鱼油)在不同压力水平(4、8、17.5和30)下均质化MPa)。将乳液喷雾干燥,并且将获得的粉末的尺寸标准化。将粉末在25°C下储存147天,并测量总和包封油中的氢过氧化物浓度和茴香胺值。油滴的体积平均直径在0.48±0.01和1.54±0.07 µm之间变化。包含小油滴的粉末可减少氧化产物,
更新日期:2020-01-30
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