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

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

Microencapsulation of linseed oil by spray drying for functional food application

Microencapsulation of omega-3 fatty acids: a review of microencapsulation and characterization methods

Response Surface Methodology (RSM) was used to establish optimum conditions for Flaxseed Oil (FO), soy lecithin and xanthan gum to yield stable Flaxseed Oil Droplet (FOD) and high Microencapsulation Efficiency (M.E.E). Gum arabic and maltodextrin were used at constant ratio of 1:1 . Flaxseed oil loading (20-35%), lecithin (1-2%) and xanthan gum (0.1-0.4%) were studied regarding their effects on emulsion and the spray dried powder. Results indicated response surface models significantly fitted to all response variables studied. Regression models describing variations of responses of FOD and M.E.E showed high coefficient of determination (R ) of 0.9963 and 0.9944 respectively. Overall numerical 2 optimization predicted desirable system attainable by combined 10% (w/w) each arabic gum and maltodextrins, 22.78% (w/w) flaxseed oil loading, 1.14% (w/w) soy lecithin and 0.10% (w/w) xanthan gum, which in turn resulted into FOD of 446.9 nm, M.E.E of 92.3% and strong physical barrier towards oxidation during 10 weeks of storage tests.

Effects of Two Emulsifiers on Yield and Storage of Flaxseed Oil Powder by Response Surface Methodology

The invention relates to a pre-distillation-composite decolorization oil and fat refining method for controlling color reversion of salad oil and generation of trans-fatty acid, and belongs to the technical field of oil and fat refining. The method adopts a pre-distillation-composite decolorization method to perform two-step decolorization and two-step high-temperature treatment on vegetable oil, and the operation procedure is as follows: primary decolorization, pre-distillation deacidification, composite decolorization and deodorization. The method improves the refining process of the vegetable oil on the basis of the prior deodorization process and the prior deodorization equipment, shortens the high-temperature treatment time of oil and fat in the refining process and reduces the adverse effect of the activity of gumbrine on the oxidation stability of oil products through double decolorization, pre-distillation deacidification and general deodorization treatment so as to reduce the generation of the trans-fatty acid in the oil and fat, simultaneously makes the color and luster of the salad oil meet the national standard requirement, controls the color reversion degree of the salad oil within the shelf life, and solves the common technical problem of color reversion in the refining of soybean salad oil, vegetable seed salad oil and corn salad oil.

Pre-distillation-composite decolorization refining method for controlling color reversion of salad oil and generation of trans-fatty acid

Preparation method of human milk fat substitute

The invention discloses a preparation method of human milk alternative fat combining enzymatic acidolysis and physical mixing. The preparation method mainly comprises the following two steps: S1, adjusting the composition (greater than 1%) of a plenty of fatty acids of catfish oil or a fractionation product of the catfish oil by virtue of acidolysis; and S2, adjusting the composition of trace fatty acids (less than 1%) of an enzymatic product by virtue of physical mixing. The raw materials catfish oil or the fractionation product of the catfish oil used by the method are wide in source and low in price, and contain a relatively high content of sn-2 palmitic acid and a relatively low content of total palmitic acid. In the acidolysis reaction, the free fatty acids used is small in proportion, and in the process, the composition and distribution of the plenty of fatty acids are emphasized at the same time as well as the composition of trace fatty acids containing polyunsaturated fatty acids with medium carbon chains and long carbon chains. The obtained product is highly similar to human milk fat and has a relatively huge market application prospect.

Preparation method of human milk alternative fat combining enzymatic acidolysis and physical mixing

The invention discloses a human milk substitute fat composition which is prepared from natural grease or modified grease as a raw material. On the basis of composition and distribution of fatty acids of human milk fat and the composition of triglyceride, the fat composition is prepared by mixing the grease and is similar with the human milk fat in the aspects of the composition and distribution of fatty acids of human milk fat and the composition of triglyceride. The similarity of the substitute fat composition with human milk fat in the aspects of the composition and distribution of fatty acids of human milk fat and the composition of triglyceride is evaluated through a human milk substitute fat model, which proves that the similarity of fatty acids is higher than 90%, the similarity of sn-2 fatty acid is higher than 80% and the similarity of triglyceride is higher than 60%. The total similarity of the substitute fat composition with the human milk fat is more than 70%.

Zou Xiaoqiang

Papers

Effects of Two Emulsifiers on Yield and Storage of Flaxseed Oil Powder by Response Surface Methodology

Pre-distillation-composite decolorization refining method for controlling color reversion of salad oil and generation of trans-fatty acid

Preparation method of human milk fat substitute

Preparation method of human milk alternative fat combining enzymatic acidolysis and physical mixing

Human milk substitute fat composition