Impact of the oil load on the oxidation of microencapsulated oil powders.
Microencapsulation
Oil load
Oil to matrix ratio
Oxidation
Spray drying
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Mar 2021
30 Mar 2021
Historique:
received:
18
03
2020
revised:
16
09
2020
accepted:
18
09
2020
pubmed:
8
10
2020
medline:
9
1
2021
entrez:
7
10
2020
Statut:
ppublish
Résumé
The effect of the oil load on the oxidation of microencapsulated fish oil powders was investigated. The oil load was varied between 4.95 and 20.33%(w/w) by spray drying O/W emulsions with different oil to matrix ratios (0.05, 0.1, 0.15 and 0.2(w/w)), whereas solid content (45%(w/w)) and soy protein isolate to oil ratio (0.15(w/w)) were kept constant. A standardized size fraction of particles (50-80 µm) was stored for 82 days and hydroperoxides and anisidine value measured in the total- and encapsulated oil. Oxidation was limited by the oxygen amount rather than by the oil load. The absolute amount of oxidation products (per powder mass) increased with the oil load, which was explained by oxygen diffusion. Calculating oxidation products per oil mass resulted in a faster oxidation of the powder with 5% oil, whereas the oxidation rate for oil loads ≥10%(w/w) was similar, due to a scavenging effect of oil droplets.
Identifiants
pubmed: 33027754
pii: S0308-8146(20)32015-X
doi: 10.1016/j.foodchem.2020.128153
pii:
doi:
Substances chimiques
Emulsions
0
Fish Oils
0
Powders
0
Soybean Proteins
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
128153Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.