Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose

被引：140

作者：

Drusch, Stephan

Serfert, Yvonne

Van Den Heuvel, Annick

Schwarz, Karin

机构：

[1] Univ Kiel, Dept Food Technol, Inst Human Nutr & Food Sci, D-24118 Kiel, Germany

[2] Cerestar Vilvoorde R&D Ctr, Vilvoorde, Belgium

来源：

FOOD RESEARCH INTERNATIONAL | 2006年 / 39卷 / 07期

关键词：

lipid oxidation; long chain polyunsaturated fatty acids; docosahexanoic acid; propanal; hydroperoxides; storage; relative humidity; octenylsuccinate-derivatized starch; trehalose; crystallization;

D O I：

10.1016/j.foodres.2006.03.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fish oil with 33% omega-3 fatty acids was microencapsulated by spray-drying in a matrix of n-octenylsuccinate-derivatized starch and either glucose syrup or trehalose. Samples showed no difference in physicochemical properties as determined by measurement of particle size, oil droplet size, true density and BET surface. Upon storage at low relative humidity, lipid oxidation was decreased in trehalose containing samples indicating that in the amorphous state trehalose is a more suitable wall material for microencapsulation than glucose syrup. The retarded oxidation of trehalose containing samples may be attributed to the unique binding properties of trehalose to dienes. At 54% relative humidity, a rapid oxidation of the microencapsulated oil was observed upon crystallization of trehalose, which limits the range of applications to products to be stored at low humidity. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：807 / 815

页数：9

共 52 条

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