Optimization of microencapsulation of seed oil by response surface methodology

被引:155
作者
Ahn, Jang-Hyuk
Kim, Young-Pil
Lee, Yu-Mi
Seo, Eun-Mi
Lee, Ki-Woong
Kim, Hak-Sung
机构
[1] Korea Adv Inst Sci & Technol, Dept Biol Sci, Taejon 305701, South Korea
[2] Namyang Dairy Co Ltd, Ctr Res & Dev, Gongju 314914, South Korea
关键词
response surface methodology; microencapsulation; seed oil; lipid oxidation; peroxide value;
D O I
10.1016/j.foodchem.2007.07.067
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The response surface methodology (RSM) was employed to optimize the microencapsulation condition of sunflower oil (SO) as a typical seed oil. The microencapsulation efficiency (MEE) of microencapsulated sunflower oil (MESO) was investigated with respect to four variables including SO concentration (X,), proportion of milk protein isolates (MPI) to coating wall (X-2), soy lecithin concentration (X-3), and homogenizing pressure (X-4). As a result, a polynomial regression model equation was fitted as follows: MEE (%) = 4.137772 + 3.524183X(1) + 3.475205X(2) + 2.914167X(3) - 0.074532X(2)(1) - 0.067482X(2)(2). Effect of homogenizing pressure was negligible. The optimal conditions for microencapsulation of SO were 23.6% SO, 19.0% MPI, 2.5% soy lecithin, and 54.8% dextrin, respectively. MESO under the optimized conditions gave rise to the highest MEE, approaching 96.6% of MEE. Compared to MESO showing a low MEE (70.2%), the peroxide value (POV) of the total oil from the MESO under the optimized conditions was significantly lowed even under the accelerated storage conditions at 60 +/- 1 degrees C after 30 days, which indicates a promising feature of RSM-mediated microencapsulation process of seed oil. (C) 2007 Elsevier Ltd. All rights reserved.
引用
收藏
页码:98 / 105
页数:8
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