A review of the progress in enzymatic concentration and microencapsulation of omega-3 rich oil from fish and microbial sources
A review of the progress in enzymatic concentration and microencapsulation of omega-3 rich oil from fish and microbial sources
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DOI：
10.1016/j.foodchem.2011.08.085
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发表时间：
2012-03-15
期刊：
影响因子：
8.8
通讯作者：
Barrow, Colin J.
中科院分区：
文献类型：
--
作者：
Kralovec, Jaroslav A.;Zhang, Shuocheng;Barrow, Colin J.
用于浓缩和稳定omega-3脂肪酸以输送到食品和饮料产品的技术正在继续发展。脂肪酶用于选择性浓缩EPA和DHA，或用于再酯化反应，在生产omega-3浓缩物中很重要。酶的策略需要强大的酶，这些酶可以固定并多次重复使用。新的温和的加工方法对于提供具有良好感官特性的油尤为重要，这是成功用作功能食品配料所必需的。虽然在某些情况下，高质量的油可以直接用于某些食品，如人造黄油，但许多食品要求使用微胶囊和稳定的omega-3油。当油被预先浓缩时，这一点尤其重要。有许多工业上使用的微胶囊方法，但最广泛使用的是复合凝聚体和喷雾干燥乳液。鱼油仍然是食品中使用最广泛的长链omega-3脂肪酸来源，尽管海藻油是北美婴儿配方奶粉使用的DHA的主要来源。在大多数应用中，藻油仍然比鱼油贵得多，尽管许多组织正在提高从藻类来源提取的omega-3油的成本和质量。特别是，Thraustochytrid和Schizochytrid菌株是DHA和EPA的有希望的来源，随着进一步的改进，可以用来提供不同比例的omega-3脂肪。在这篇简短的综述中，我们将描述目前在omega-3脂肪浓缩和微胶囊方面的一些研究，特别强调脂肪酶用于浓缩和复合凝聚用于微胶囊。皇冠版权所有(C)2011由爱思唯尔有限公司出版。保留所有权利。
Technology continues to evolve for the concentration and stabilisation of omega-3 fatty acids for delivery into food and beverage products. The use of lipases for selective concentration of EPA and DHA, or for re-esterification reactions, is important in the production of omega-3 concentrates. Enzymatic strategies require robust enzymes that can be imrnobilised and multiply re-used. Novel and mild processing methods are particularly important for providing oils with good sensory properties, which are required for successful use as functional food ingredients. Although in some cases good quality oils can be used directly in some foods, such as margarine, many foods require that microencapsulated and stabilised omega-3 oils be used. This is particularly important when the oils are preconcentrated. There are a number of industrially used microencapsulation methods, but the most widely used are complex coacervates and spray dried emulsions. Fish oil is still the most widely used source of long-chain omega-3 fatty acids for addition to food, although algal oil is the primary source of DHA for infant formula use in North America. Algal oil is still significantly more expensive than fish oil for most applications, although many groups are improving both the cost and quality of omega-3 oil from algal sources. In particular, Thraustochytrid and Schizochytrid strains are a promising source of both DHA and EPA, and with further improvement could be used to provide varying ratios of these omega-3 fats. In this short review we will describe some of the current research in omega-3 fat concentration and microencapsulation, with particular emphasis on the use of lipases for concentration and complex coacervation for microencapsulation. Crown Copyright (C) 2011 Published by Elsevier Ltd. All rights reserved.