不同干燥方式对鱼油微胶囊物理特性的影响

Effects of Different Drying Methods on Physical Properties of Fish Oil Microcapsules

将鱼油微胶囊化是增强其贮藏性的一种有效方式,但不同的干燥方式和加工方法对鱼油微胶囊的品质影响较大。本研究比较了喷雾干燥(SD)、冷冻干燥(FD)及喷雾冷冻干燥(SFD)三种干燥方式对制得的鱼油微胶囊的包埋率、堆积密度、水分分布、红外表征及热力学等物理特性的影响。结果表明,SFD鱼油微胶囊的包埋率最高(90.8%),FD制品包埋效果最差(50.6%);SFD制得鱼油微胶囊的堆积密度最小(6.32 g/10 mL),SD与FD制品的堆积密度相近;三种方式制得的鱼油微胶囊红外吸收特征峰及振动频率基本一致,但SFD和FD的峰强较大,说明低温对鱼油中营养物质的保留有益;而热稳定性由大到小为SFD(243.81 J/g)、SD(98.46 J/g)和FD(74.45 J/g)。综合对比可知,SFD制得的鱼油微胶囊物理特性最佳,且具有工业化生产前景。

Microencapsulation of fish oil is an effective way to enhance its storage,but different drying and processing methods have a great impact on the quality characteristics of fish oil microcapsule.In this study,the effects of spray drying(SD),freeze drying(FD)and spray freeze drying(SFD)on the encapsulation efficiency,bulk density,water distribution,infrared characterization,thermodynamic and other physical properties of fish oil microcapsules were compared.The results showed that the encapsulation efficiency of fish oil microcapsules produced by SFD was the highest and the encapsulation effect of FD was the worst(50.6%).The bulk density of fish oil microcapsules produced by SFD was the smallest(6.32 g/10 mL),and SD was similar to FD.The characteristic peaks and vibration frequencies of fish oil microcapsules produced by the three methods were basically the same,but the peak intensities of SFD and FD were relatively higher,indicating that the low temperature process was beneficial to the retention of nutrients in fish oil.The order of thermal stability was SFD(243.81 J/g),SD(98.46 J/g)and FD(74.45 J/g).The comprehensive comparison showd that the fish oil microcapsule prepared by SFD had the best physical properties and had the prospect of industrial production.