2017年4月
Effect of different dextrose equivalents of maltodextrin on oxidation stability in encapsulated fish oil by spray drying
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
- ,
- ,
- ,
- ,
- ,
- 巻
- 81
- 号
- 4
- 開始ページ
- 705
- 終了ページ
- 711
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1080/09168451.2017.1281721
- 出版者・発行元
- TAYLOR & FRANCIS LTD
Encapsulating fish oil by spray drying with an adequate wall material was investigated to determine if stable powders containing emulsified fish-oil-droplets can be formed. In particular, the dextrose equivalent (DE) of maltodextrin (MD) affects the powder structure, surface-oil ratio, and oxidative stability of fish oil. The carrier solution was prepared using MD with different DEs (DE=11, 19, and 25) and sodium caseinate as the wall material and the emulsifier, respectively. The percentage of microcapsules having a vacuole was 73, 39, and 38% for MD with DE=11, 19, and 25, respectively. Peroxide values (PVs) were measured for the microcapsules incubated at 60 degrees C. The microcapsules prepared with MD of DE=25 and 19 had lower PVs than those prepared with MD of DE=11. The difference in PV can be ascribed to the difference in the surface-oil ratio of the spray-dried microcapsules.
- リンク情報
- ID情報
-
- DOI : 10.1080/09168451.2017.1281721
- ISSN : 0916-8451
- eISSN : 1347-6947
- PubMed ID : 28114864
- Web of Science ID : WOS:000399467100008