Microencapsulation and oxidative stability of spray-dried fish oil emulsions

被引:119
作者
Hogan, SA [1 ]
O'riordan, ED
O'sullivan, M
机构
[1] Natl Univ Ireland Univ Coll Cork, Dept Nutr & Food Sci, Cork, Ireland
[2] Natl Univ Ireland Univ Coll Dublin, Fac Agr, Dept Food Sci, Dublin 4, Ireland
关键词
fish oil; carbohydrates; sodium caseinate; microencapsulation; emulsions;
D O I
10.1080/0265204031000151974
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Emulsions of menhaden oil and sodium caseinate (NaCas) incorporating carbohydrates of varying dextrose equivalence (DE) were spray-dried to yield encapsulated fish oil powders. The effects of carbohydrate DE (5.5-38), core/wall ratio and NaCas/carbohydrate ratio on microencapsulation efficiency (ME) and oxidative stability of spray-dried emulsions were examined. The effect of alpha -tocopherol or Trolox C addition on the oxidative stability of herring oil emulsions and powders was also determined. ME of fish oil powders was greater than 90% in most cases. Peroxide value (PV) of menhaden oil powders decreased on increasing the DE of carbohydrates. PV of menhaden oil powders increased as core/wall ratio increased from 0.33-1.0. NaCas/DE 28 ratio did not affect PV values of powders. The addition of alpha -tocopherol or Trolox C decreased PV throughout the storage period; this effect was most pronounced for alpha -tocopherol added to the oil at a concentration of 100 ppm. Addition of alpha -tocopherol delays the onset of oxidation in stored fish oil powders.
引用
收藏
页码:675 / 688
页数:14
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