Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin
Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin
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DOI：
10.1080/02652040802075682
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发表时间：
2008-01-01
影响因子：
3.9
通讯作者：
Lee, S. J.
中科院分区：
文献类型：
--
作者：
Bae, E. K.;Lee, S. J.
通过喷雾干燥将冷压鳄梨油微胶囊化在四种不同的壁系统中，所述壁系统由单独的乳清蛋白分离物（WPI）或与麦芽糖糊精（MD）DE 5以各种比例（90：10、50：50和10：90）组合组成。仅WPI或WPI/MD（90：10）粉末为球形和光滑的，而WPI/MD（50：50和10：90）粉末表现出明显的表面塌陷。增加MD比导致更高的堆积密度和润湿性，可能是由于更紧凑的物理结构和亲水性壁基质。粉末的表面游离油含量和微胶囊化率分别为11-16%和45- 66%，样品之间没有观察到显著差异。本研究中使用的粗鳄梨油在低温和环境温度下对氧化似乎是稳定的，与微胶囊化无关。但在60 ℃高温下，三种情况下的氧化稳定性均显著下降，但微胶囊化在一定程度上改善了氧化稳定性。
Cold pressed avocado oil was microencapsulated by spray drying in four different wall systems consisting of whey protein isolate (WPI) alone or in combination with maltodextrin (MD) DE 5 at various ratios (90 : 10, 50 : 50 and 10 : 90). The WPI only or WPI/MD (90 : 10) powders were spherical and smooth, whereas the WPI/MD (50 : 50 and 10 : 90) powders exhibited pronounced surface collapse. Increasing the MD ratio resulted in higher bulk density and wettability, probably due to more compact physical structure and hydrophilic wall matrix. Surface free oil contents and microencapsulation efficiencies of powders were 11-16% and 45-66%, respectively, and no significant differences were observed between the samples. The crude avocado oil used in this study appeared to be stable against oxidation at cold and ambient temperatures, irrespective of microencapsulation. However, at high temperature of 60C, the oxidative stability decreased significantly in all cases but it was improved to some extent by microencapsulation.