期刊
FOOD CHEMISTRY
卷 139, 期 1-4, 页码 448-457出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.01.040
关键词
Flaxseed oil; Microencapsulation; Legume protein; Freeze-drying; Oxidative stability
资金
- Saskatchewan Agriculture Development Fund
Flaxseed oil was microencapsulated, employing a wall material matrix of either chickpea (CPI) or lentil protein isolate (LPI) and maltodextrin, followed by freeze-drying. Effects of oil concentration (5.3-21.0%), protein source (CPI vs. LPI) and maltodextrin type (DE 9 and 18) and concentration (25.0-40.7%), on both the physicochemical characteristics and microstructure of the microcapsules, were investigated. It was found that an increase in emulsion oil concentration resulted in a concomitant increase in oil droplet diameter and microcapsule surface oil content, and a decrease in oil encapsulation efficiency. Optimum flaxseed oil encapsulation efficiency (similar to 83.5%), minimum surface oil content (similar to 2.8%) and acceptable mean droplet diameter (3.0 mu m) were afforded with 35.5% maltodextrin-DE 9 and 10.5% oil. Microcapsules, formed by employing these experimental conditions, showed a protective effect against oxidation versus free oil over a storage period of 25 d at room temperature. Crown Copyright (C) 2013 Published by Elsevier Ltd. All rights reserved.
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