n-3 Polyunsaturated fatty acids (PUFAs) have important physiological functions. Encapsulation by spray drying is a technique used to protect against oxidation of PUFAs. The present work aimed to investigate the effect of starch coating on the oxidation stability of spray-dried powders containing fish oil droplets.A mixture (wall material content: 22 wt %) containing maltodextrin (MD, dextrose equivalent (DE) = 25)) or sucrose, hydrolyzed casein (4 wt %), antioxidants (4 wt %) dissolved in water (40 wt %) and fish oil (30 wt %) was homogenized at 100 MPa using a high-pressure homogenizer. The emulsion was spray-dried into powders using a pilot-scale spray dryer with and without starch feeding near the atomizer. The apparent oxidation rate constant depended significantly on the surface-oil content and was larger for the MD-coated fish oil than for the sucrose-coated fish oil.
An oil from Pacific krill (Euphausia pacifica) has a high content of PUFAs and phospholipids. The sediment was formed with homogenization of krill oil and maltodextrin (MD; dextrose equivalent (DE) = 19) solution using sodium caseinate, gum arabic, hydrolyzed whey protein or modified starch as a surfactant. Quillaja saponin could form the emulsion without the sediment. MD (28.5 wt%) was solubilized with distiller water (50 wt%) and mixed with krill oil (20wt%) and Quillaja saponin (1.5 wt%). The homogenized solution was spray-dried using Okawara-L8 spray dryer with a centrifugal atomizer. Spray-dried powder was evaluated in the oil-droplet size and surface-oil content. Keywords: krill oil, emulsion, Quillaja saponin, spray drying, PUFAs
Microencapsulation of flavor is an important technology whereby liquid flavor is enclosed in a carrier matrix by spray drying. In this review, the flavor release from spray-dried powder is discussed. Flavor release from the spraydried powder could be correlated using the Avrami (Weibull) equation. In the analysis of flavor release from the powder, the unknown parameters were: the diffusion coefficient of flavor in the matrix, D out , diffusion coefficient of flavor in the flavor droplet, D in , and mass transfer coefficient from the powder, L , which were estimated to fit dlimonene release behavior by using the partial differential equation model. First, the parameters were determined by fitting with the experimental database, assuming that the release in the matrix was the rate limiting step (D in ≫ D out). The diffusion model could explain well the release characteristics of encapsulated d-limonene. For the release of encapsulated d-limonene from the spray-dried powder at 51 % RH and 50℃, diffusion of flavor inside the matrix was the rate-limiting step. The encapsulated flavor powder with vacuoles showed greater release than powder without vacuole formation.
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