Impact of Wall Materials on Physicochemical Properties of Microencapsulated Fish Oil by Spray Drying
详细信息 查看全文
- 作者：Parastoo Pourashouri (1)
Bahare Shabanpour (1)
Seid Hadi Razavi (2)
Seid Mahdi Jafari (3)
Ali Shabani (1)
Santiago P. Aubourg (4) - 关键词：Fish oil ; Microencapsulation ; Wall material ; SEM ; Encapsulation efficiency
- 刊名：Food and Bioprocess Technology
- 出版年：2014
- 出版时间：August 2014
- 年：2014
- 卷：7
- 期：8
- 页码：2354-2365
- 全文大小：716 KB
- 参考文献：1. Aghbashlo, M., Mobli, H., Madadlou, A., & Rafiee, S. (2012). Influence of wall material and inlet drying air temperature on the microencapsulation of fish oil by spray drying. / Food Bioprocess Technology. doi:10.1007/s11947-012-0796-7 .
2. Bao, S., Hu, X., Zhang, K., Xu, Z., Zhang, H., & Huang, H. (2011). Characterization of spray-dried microalgal oil encapsulated in cross-linked sodium caseinate matrix induced by microbial transglutaminase. / J Food Sci, 76, 112-18. CrossRef
3. Cho, Y. H., Shim, H. K., & Park, J. (2003). Encapsulation of fish oil by an enzymatic gelation process using transglutaminase cross-linked proteins. / J Food Sci, 68, 2717-723.
4. Danviriyakul, S., McClements, D. J., Decker, E. A., Nawar, W. W., & Chinachoti, P. (2002). Physical stability of spray-dried milk fat emulsion as affected by emulsifiers and processing conditions. / J Food Sci, 67, 2183-189. CrossRef
5. Drusch, S. (2007). Sugar beet pectin: a novel emulsifying wall component for microencapsulation of lipophilic food ingredients by spray-drying. / Food Hydrocolloids, 21, 1223-228. CrossRef
6. Drusch, S., & Berg, S. (2008). Extractable oil in microcapsules prepared by spray-drying: localisation, determination and impact on oxidative stability. / Food Chem, 109, 17-4. CrossRef
7. Drusch, S., & Schwarz, K. (2006). Microencapsulation properties of two different types of n-octenylsuccinate-derivatised starch. / European Food Res Technol, 222, 155-64.
8. Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., & Saurel, R. (2007). Applications of spray drying in microencapsulation of food ingredients: an overview. / Food Res Int, 40, 1107-121. CrossRef
9. Jafari, S. M., He, Y., & Bhandari, B. (2007). Encapsulation of nanoparticles of d-limonene by spray drying: role of emulsifiers and emulsifying techniques. / Drying Technol, 25, 1079-089.
10. Jafari, S. M., Assadpoor, E., He, Y., & Bhandari, B. (2008a). Encapsulation efficiency of food flavours and oils during spray drying. / Drying Technol, 26, 816-35. CrossRef
11. Jafari, S. M., Assadpoor, E., Bhandari, B., & He, Y. (2008b). Nanoparticle encapsulation of fish oil by spray drying. / Food Res Int, 41, 172-83. CrossRef
12. Kagami, Y., Sugimira, S., Fujishima, N., Matsuda, K., Kometani, T., & Matsumura, Y. (2003). Oxidative stability, structure, and physical characteristics of microcapsules formed by spray drying of fish oil with protein and dextrin wall materials. / J Food Sci, 68, 2248-255. CrossRef
13. Karim, A. A., & Bhat, R. (2009). Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. / Food Hydrocolloids, 23, 563-76. CrossRef
14. Klaypradit, W., & Huang, Y. (2008). Fish oil encapsulation with chitosan using ultrasonic atomizer. / LWT - Food Science and Technology, 41, 1133-113. CrossRef
15. Klinkesorn, U., Sophanodora, P., Chinachoti, P., Decker, E. A., & McClements, D. J. (2006). Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition. / Food Res Int, 39, 449-57. CrossRef
16. Kolanowski, W., Laufenberg, G., & Kunz, B. (2004). Fish oil stabilization by microencapsulation with modified cellulose. / International Journal of Food Science and Nutrition, 55, 333-43. CrossRef
17. Laplante, S., Turgeon, S. L., & Paquin, P. (2005). Emulsion stabilizing properties of various chitosans in the presence of whey protein isolate. / Carbohydr Polym, 59, 425-34. CrossRef
18. Let, M. B., Jacobsen, C., & Meyer, A. S. (2007). Ascorbyl palmitate, gamma-tocopherol, EDTA affect lipid oxidation in fish oil enriched salad dressing differently. / J Agric Food Chem, 55, 2369-375. CrossRef
19. Liu, S., Low, N. H., & Nickerson, M. T. (2010). Entrapment of flaxseed oil within gelatin-gum arabic capsules. / J Am Oil Chem Soc, 87, 809-15. CrossRef
20. Memon, N. N., Talpur, F. N., Sherazi, S. T. H., & Bhanger, M. I. (2010). Impact of refrigerated storage on quality of oil from freshwater jarko ( / Wallago attu) fish. / Pakistan Journal of Analytical and Environmental Chemistry, 2, 37-3.
21. Metcalfe, L. D., & Schmitz, A. A. (1961). The rapid preparation of fatty acid esters for gas chromatographic analysis. / Anal Chem, 33, 363-64. CrossRef
22. Mezhericher, M., Levy, A., & Borde, I. (2010). Theoretical models of single droplet drying kinetics: a review. / Drying Technol, 28, 278-93. CrossRef
23. O’Regan, J., & Mulvihill, D. M. (2010). Sodium caseinate–maltodextrin conjugate stabilized double emulsions: encapsulation and stability. / Food Res Int, 43(1), 224-31. CrossRef
24. Ramakrishnan, S., Ferrando, M., Ace?a-Mu?oz, L., Mestres, M., De Lamo-Castellví, S., & Güell, C. (2012). Fish oil microcapsules from o/w emulsions produced by premix membrane emulsification. / Food Bioprocess Technology. doi:10.1007/s11947-012-0950-2 .
25. Ramakrishnan, S., Ferrando, M., Ace?a-Mu?oz, L., Mestres, M., De Lamo-Castellví, S., & Güell, C. (2013). Influence of emulsification technique and wall composition on physicochemical properties and oxidative stability of fish oil microcapsules produced by spray drying. / Food and Bioprocess Technology. doi:10.1007/s11947-013-1187-4 .
26. Reineccius, G. A. (2004). The spray drying of food flavors. / Drying Technol, 22, 1289-324. CrossRef
27. Riediger, N. D., Othman, R. A., Suh, M., & Moghadasian, M. D. H. (2009). A systemic review of the roles of n-3 fatty acids in health and disease. / J Am Diet Assoc, 109, 668-79. CrossRef
28. Shaw, L. A., McClements, D. J., & Decker, E. A. (2007). Spray-dried multilayered emulsions as a delivery method for ω-3 fatty acids into food systems. / J Agric Food Chem, 55, 3112-119. CrossRef
29. Shen, Z., Augustin, M. A., Sanguansri, L., & Cheng, L. J. (2010). Oxidative stability of microencapsulated fish oil powders stabilized by blends of chitosan, modified starch, and glucose. / Journal of Agricultural of Food Chemistry, 58, 4487-493. CrossRef
30. Sheu, T. Y., & Rosenberg, M. (1998). Microstructure of microcapsules consisting of whey proteins and carbohydrates. / J Food Sci, 63, 491-94. CrossRef
31. Soottitantawat, A., Yoshii, H., Furuta, T., Ohkawara, M., & Linko, P. (2003). Microencapsulation by spray drying: influence of emulsion size on the retention of volatile compounds. / J Food Sci, 68, 2256-262. CrossRef
32. Sun-Waterhouse, D., Zhou, J., Miskelly, G. M., Wibisono, R., & Wadhwa, S. S. (2011). Stability of encapsulated olive oil in the presence of caffeic acid. / Food Chem, 126, 1049-056. CrossRef
33. Zhang, W. H., Shi, B., & Jeff, S. (2007). A theoretical study on autoxidation of unsaturated fatty acids and antioxidant activity of phenolic compounds. / The Journal of the American Leather Chemists Association, 102, 99-05. - 作者单位：Parastoo Pourashouri (1)
Bahare Shabanpour (1)
Seid Hadi Razavi (2)
Seid Mahdi Jafari (3)
Ali Shabani (1)
Santiago P. Aubourg (4)
1. Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2. Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
3. Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran
4. Department of Food Technology, Institute for Marine Research (CSIC), C/ Eduardo Cabello 6, 36208, Vigo, Spain - ISSN：1935-5149
文摘
The aim of the present study was to investigate the effect of wall materials composition on physicochemical characteristics of fish oil microcapsules produced by spray drying (180?°C). Four different combination of coating materials (fish gelatin, chitosan, combination of gelatin and chitosan, and a mixture of microbial transglutaminase (MTGase) with maltodextrin) were applied to two different fish oils to produce 40?% solid emulsions. Scanning electron microscopy and extraction of surface and encapsulated oils revealed that fish gelatin provided the highest preserving effect on the covering fish oil. Meantime, addition of MTGase to gelatin could also increase this ability and reveled less surface oil than chitosan treatment (2.63 and 2.80?% versus 4.66 and 5.23?%, respectively; P--.05). Mixture of gelatin and maltodextrin with MTGase as wall material led to the highest encapsulation efficiency, being selected as the best microencapsulation condition; meantime, application of chitosan with maltodextrin provided the worse encapsulation efficiency (P--.05). All indices of powders (encapsulation efficiency, surface morphology, and particle size) showed that powders prepared from gelatin and gelatin with MTGase increased the encapsulation efficiency and would increase the stability of microcapsule powders.