Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials

Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying

http://sourcedb.xtbg.cas.cn/zw/lw/201312/P020131220579561830195.pdf

Ultrasound-enhanced conversion of biomass to biofuels

Microencapsulation of flax oil was investigated using zein as the coating material. Central Composite Design – Face Centered was used to optimize the microencapsulation with respect to zein concentration ( x 1 ) and flax oil concentration ( x 2 ) using spray drying. Also, freeze drying was carried out at two zein:oil ratios. The quality of microcapsules was evaluated by determining encapsulation efficiency, flowing properties (Hausner ratio), and evaluating the morphology with scanning electron microscopy. The response surface model for microencapsulation efficiency showed a high coefficient of determination ( R 2  = 0.992) and a non-significant lack of fit ( p  = 0.256). The maximum microencapsulation efficiencies were 93.26 ± 0.95 and 59.63 ± 0.36% for spray drying and freeze drying, respectively. However, microcapsules prepared by spray and freeze drying had very poor handling properties based on the Hausner ratio. The bulk density decreased with an increase in zein concentration at the same flax oil concentration. The morphology of the flax oil microcapsules depended on the zein:flax oil ratio and the process used for microencapsulation. Flax oil microcapsules prepared by spray drying appeared to be composed of heterogeneous spheres of various sizes at high zein:flax oil ratios. Microcapsules prepared by freeze drying resulted in agglomerated small spheres. These microcapsules might find a niche as functional food ingredients.

Microencapsulation of flax oil with zein using spray and freeze drying

The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ protein

The effect of ultrasound on lipase-catalyzed hydrolysis of soy oil in solvent-free system.

H3PW12O40 immobilized on silylated palygorskite and catalytic activity in esterification reactions

A photodegradation study of Aflatoxin B(1) (AFB(1)) in water solution was performed under UV irradiation at different AFB(1) initial concentrations and UV irradiation intensities. The effect of UV intensity on the AFB(1) photodegradation ratio is dominative, when compared with AFB(1) initial concentration. The photodegradation of AFB(1) was proved to follow first-order reaction kinetics (R(2) > or = 0.99). Three photodegradation products, i.e. P(1) (C(17)H(14)O(7)), P(2) (C(16)H(14)O(6)) and P(3) (C(16)H(12)O(7)), were identified on the basis of low mass error and high matching property by ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF MS), and the degradation pathway was proposed. This study first reports the appearance of these photodegradation products and the proposed degradation pathway in aqueous media.

Photodegradation kinetics and byproducts identification of the Aflatoxin B1 in aqueous medium by ultra‐performance liquid chromatography–quadrupole time‐of‐flight mass spectrometry

Two typical commercial palm oil-based margarines, denoted A (complained as with over-hardness) and B (commercially considered as with acceptable hardness), respectively, were compared in terms of hardness, solid fat content (SFC), lipid composition [fatty acid and triacylglycerol (TAG) composition], crystallization behavior and microstructure. On the basis of these results, the reason of over-hardness in margarine A was discussed. Margarine A showed higher hardness than margarine B with the differences increasing along with rise in temperature in the typical range from 15 to 30 °C. While margarine B has good quality and appropriate hardness, it showed SFCs higher than margarine A. Lipid composition analyses showed that margarine B has small amounts of medium chain fatty acids and higher content of monounsaturated TAGs [1,3-dipalmitoyl-2-oleoyl-glycerol (POP), 1,3-dipalmitoyl-2-linoleoyl-glycerol (PLP), 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS)]. X-ray diffraction analysis revealed that both margarines have β′ and β polymorphs with the β form being dominant in margarine B. Isothermal crystallization kinetics of both margarines under 15, 20, 25, and 30 °C, respectively, fitted using the Avrami model indicates that margarine B hardly crystallizes at temperatures ≥25 °C. Morphologic observations of the microstructure of both margarines by polarized light microscope and scanning electron microscopy showed that formation of large spherulites have an important influence on margarine texture. Occurrence of large spherulites in margarine B is considered to decrease the numbers of crystals and lessen mutual attraction with temperature increasing, which leads to weakened strength of the total network, even if margarine B has a higher SFC value.

Influence of lipid composition, crystallization behavior and microstructure on hardness of palm oil-based margarines

A process was optimized for the enzymatic synthesis of glyceryl ferulate with a yield of up to 96% using a vacuum-rotary evaporation strategy under following conditions: 15 mmol glycerol, 1.5 mmol ethyl ferulate, 170 mg Candida antarctica lipase, at 60°C for 10 h and under a vacuum of 10 mm Hg. The immobilized lipase can be used 10 times.

Liang Shan

Papers

The effect of ultrasound on lipase-catalyzed hydrolysis of soy oil in solvent-free system.

H3PW12O40 immobilized on silylated palygorskite and catalytic activity in esterification reactions

Photodegradation kinetics and byproducts identification of the Aflatoxin B1 in aqueous medium by ultra‐performance liquid chromatography–quadrupole time‐of‐flight mass spectrometry

Influence of lipid composition, crystallization behavior and microstructure on hardness of palm oil-based margarines

Solvent-free synthesis of glyceryl ferulate using a commercial microbial lipase.