期刊
JOURNAL OF FOOD SCIENCE
卷 80, 期 7, 页码 C1445-C1452出版社
WILEY
DOI: 10.1111/1750-3841.12928
关键词
casein; cyclodextrin; fish oil; gum arabic; microencapsulation; spray drying
资金
- China Agriculture Research System [CARS-46-23]
- Fundamental Research Funds for the Central Universities [2013PY105]
Fish oil was encapsulated with gum arabic/casein/beta-cyclodextrin mixtures using spray drying. The processing parameters (solids concentration of the barrier solutions, ratio of oil to barrier materials, emulsifying temperature, and air inlet temperature) were optimized based on emulsion viscosity, emulsion stability, encapsulation efficiency, and yield. A suitable viscosity and high emulsion stability could increase encapsulation efficiency and yield. Encapsulation efficiency and yield were significantly affected by all the 4 parameters. Based on the results of orthogonal experiments, encapsulation efficiency and yield reached a maximum of 79.6% and 55.6%, respectively, at the optimal condition: solids concentration of 35%, ratios of oil to barrier materials of 3:7, emulsifying temperature of 55 degrees C, and air inlet temperature of 220 degrees C. Scanning electron microscopy analysis showed that fish oil microcapsules were nearly spherical with a smooth surface with droplet size ranging from 1 to 10 m.
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