Microencapsulation of fish oil by spray drying, spray freeze-drying, freeze-drying, and microwave freeze-drying: Microcapsule characterization and storage stability.
drying techniques
fatty acid composition
fish oil
microcapsule
storage stability
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
03 May 2024
03 May 2024
Historique:
revised:
15
03
2024
received:
16
01
2024
accepted:
10
04
2024
medline:
3
5
2024
pubmed:
3
5
2024
entrez:
3
5
2024
Statut:
aheadofprint
Résumé
The objective of this paper was to evaluate the effect of spray drying (SD), spray freeze-drying (SFD), freeze-drying (FD), and microwave freeze-drying (MFD) on the characteristics of fish oil (FO) microcapsules. The physicochemical properties, morphology, fatty acid composition, and stability of the microcapsules were analyzed. The encapsulation efficiencies of microcapsules dried by SD, SFD, FD, and MFD were 86.98%, 77.79%, 63.29%, and 57.89%, respectively. SD microcapsules exhibited superior properties in terms of effective loading capacity, color, and flowability. Conversely, SFD microcapsules demonstrated improved solubility. Microencapsulation positively affected the thermal stability of FO, but the content of unsaturated fatty acids decreased. The findings from the storage experiment indicated that the oxidative stability of SD fish oil microcapsules was marginally lower compared to microcapsules produced through three alternative drying techniques, all of which were based on the FD concept. The comparison of various drying methods and their effects on the quality of FO microcapsules offers valuable insights that can serve as a foundation for the industrial production of high-quality microcapsules.
Identifiants
pubmed: 38700316
doi: 10.1111/1750-3841.17098
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : Weiwei Cao: Natural Science Foundation of Henan
ID : No. 232300420199
Organisme : Zhenbin Liu: Science and Technology Plan Projects of Xi'an Weiyang District
ID : No. 202209
Organisme : Linlin Li: National Natural Science Foundation of China
ID : No. 32302285
Organisme : Xu Duan: Leading Talent Program for Science and Technology Innovation in Central China
ID : No. 234200510020
Organisme : Xu Duan: National Natural Science Foundation of China
ID : No. 32172352
Informations de copyright
© 2024 Institute of Food Technologists.
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