Structures and compositions of the oil/wall interfaces and wall layers affected the properties of spray-dried fish oil powders.

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Tác giả: Qiqi Bian, Lijia Chen, Xichang Wang, Zhengquan Wang, Wenjie Zhang, Jian Zhong

Ngôn ngữ: eng

Ký hiệu phân loại:

Thông tin xuất bản: Canada : Food research international (Ottawa, Ont.) , 2025

Mô tả vật lý:

Bộ sưu tập: NCBI

ID: 708930

Herein, 12 types of fish oil emulsions were used to prepare 12 types of spray-dried fish oil powders with three gelatins (positive fish gelatin, positive porcine skin gelatin, and negative bovine skin gelatin), two negative pectins (high and low methoxy pectin), and negative sodium starch octenyl succinate (SSOS). The powders consisted of microscale capsules with bi- or monolayer oil/wall interfaces, and monolayer wall layers. SSOS significantly decreased the bulk and tapped densities of the powders. All powders had low water activities (0.14-0.26). Gelatin/pectin and gelatin/pectin/SSOS powders had encapsulation efficiencies of 45.1 %-75.9 % and 70.1 %-93.0 %, respectively. The oxidative stability depended on the compositions of the powder wall layers. FG
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