Effects of different soluble dietary fibers on oil encapsulation: Comparison of emulsion and microcapsule properties.

• Tác giả: Xiusheng Guo, Jijie Hu, Yunzhuoya Lin, Wenxue Liu, Janice Adaeze Nwankwo, Yuechao Pan, Xiaotian Yang, Kang Zhang, Xiaoqiang Zou
• Ngôn ngữ: eng
• Ký hiệu phân loại: 809.008 History and description with respect to kinds of persons
• Thông tin xuất bản: England : Food chemistry , 2025
• Bộ sưu tập: NCBI
• ID: 713535

Tóm tắt

 This study sought to substitute the commonly used carbohydrate, namely, maltodextrin (MD), with indigestible soluble dietary fibers (SDF) including inulin (IN), resistant dextrin (RSD) and xylo-oligosaccharides (XOS), and combine with whey protein isolate to encapsulate edible oil (coconut oil as an example). The effects of different SDF with concentrations ranging from 0 to 18 % on characteristics of emulsion and microcapsules were investigated. The results showed the optimum concentration of SDF was 9 %. Observation of morphology revealed the microcapsules of RSD and XOS of 9 % had complete structure, while that of IN had cracks. The encapsulation efficiency of microcapsules containing SDF (91.1 % to 97.5 %) was higher than that of MD18 (88.2 %), and the oxidative stability was in the order of XOS9 >
  RSD9 >
  IN9 >
  MD18. These results suggest SDF has great potential for encapsulating oil, which can provide a solution for production of low-sugar product with enhanced prebiotic properties.