| Fish oil and Antarctic krill oil are riched in omega-3 unsaturated fatty acids with high ratio of eicosapentaenoic acid(EPA)and docosahexaenoic acid(DHA)which has many benefits to the human health,such as preventing cardiovascular disease,enhancing immunity,brain-protecting and protecting the retina.However,their oxidation stability and water-insolubility limit their bioaccessibility and consequently bioavailability.Oil powder can not only improve the properties of oil powder,but also can be applied to food in liquid system.In this paper,fish oil and Antarctic krill oil was used as raw materials,and the oil emulsion was stabled by QS for its self-assembly characteristics of oil-water interface.Then the oil powder was preparaed by freeze-drying or spray-drying.The research content mainly includes the following three aspects:(1)Krill oil nano-emulsion was prepared by high pressure micro-jet technology with QS self-assembly characteristics,then krill oil powder with 75%(wt)oil content was prepared by spray drying method.The embedding property,oxidation stability,flavor characteristics and redissolution emulsion stability of krill oil powder were studied.The results show that the embedding rate of oil powder prepared by QS is as high as 90.01%,which is 13.68% higher than that of commercial krill oil powder.The krill oil powder prepared by QS has high temperature stability(120°C,30min),salt ion stability and good stability of pH(3-11).Compared with commercial krill oil powder,the POV value of krill oil powder prepared by QS decreased by 66.7% after adding ascorbyl palmitate.After adding phytosterol and oryzanol the flavor substances decreased by 13.3%.It shows that the krill oil powder prepared by QS which can be applied to milk powder and beverages and baked goods has high encapsulation efficiency and good stability.(2)FIIR proved that there was hydrogen bond between QS and Zein 5% krill oil emulsion was prepared by using the synergistic effect of QS and Zein,then oil powder with oil content of 26.75wt% was prepared by freeze drying.The embedding characteristics,oxidation stability and flavor characteristics of the krill oil powder were systematically studied.The results showed that the addition of QS could be reduced by 80% by using the synergistic effect of QS and Zein to prepare krill oil powder.QS-Zein compound can effectively improve the stability of oil powder and reduce the oxidation of krill oil(55.56% lower than oil powder prepared by SC);In addition,it can also significantly reduce flavor substances,aldehyde content reduced by 20.47% and acid content reduced by 11.30%.Experiments prove that the preparation of krill oil powder by the synergistic effect of QS and Zein can effectively reduce the addition amount of QS,effectively improve the oxidation stability of krill oil powder and mask the bad flavor of krill oil.(3)10% fish oil emulsion was prepared by self-assembly of QS,and 76.76wt% oil powder was prepared by spary drying method.The embedding characteristics,oxidation stability,flavor characteristics and emulsion stability of fish oil powder with different QS additions were investigated.The results show that the embedding rate of the fish oil powder is as high as 90.24%,and it is the embedding rate is related to the addition amount of QS.Fish oil powder showed good high temperature stability(100°C,30min),salt ion stability and good wide pH(3-11)stability after re-dissolution,regardless of QS addition amount.The lipid oxidation was obviously inhibited(POV value decreased)with the increase of QS addition,in which the POV value of 2% QS decreased by 19.96% compared with oil powder prepared by 1% QS oil powder.Aldehydes in its bad flavor have the lowest content when QS is added at 1.5%.This experiment proved that the addition amount of QS can improve the embedding property and oxidation characteristics of fish oil powder,and the addition amount of QS will not affect the stability of oil powder redissolution emulsion,which provides the basis for the addition amount of QS in the process of oil powder. |
PDF Full Text Request