Influence of emulsion composition and spray-drying conditions on microencapsulation of tilapia oil

文献类型： 外文期刊

第一作者： Huang, Hui

作者： Huang, Hui;Hao, Shuxian;Li, Laihao;Yang, Xianqing;Cen, Jianwei;Lin, Wanling;Wei, Ya

作者机构：

关键词： Tilapia oil;Spray drying;Emulsion composition;Microencapsulation

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： The influence of processing conditions on the microencapsulation of tilapia oil by spray drying was studied. Trehalose, gelatin, sucrose and xanthan were used as emulsion composition. The experimental parameters of spray drying such as inlet air temperature, solid content, drying air flow rate and atomizing pressure were optimized using a central composite design. Encapsulation efficiency and lipid oxidation were determined. Bulk density, powder morphology and particle size were also analyzed. Trehalose improved the glass transition temperature of wall material significantly and prevented the oxidation of the fish oil. Encapsulation efficiency reached a maximum of 90 % under optimum conditions with an inlet air temperature of 121 A degrees C, a drying air flow rate of 0.65 m(3)/min and a spray pressure of 100 kPa.

分类号： TS2

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