Preparation and Stability Analysis of Fish Oil Micropowder

Shaoqian CAO; Chongchong LI; Zhengdong WANG; Xiangyang QI; Hua YANG

doi:10.13386/j.issn1002-0306.2020070228

Volume 42 Issue 10

May 2021

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Science and Technology of Food Industry > 2021 > 42(10): 168-174. > DOI: 10.13386/j.issn1002-0306.2020070228

CAO Shaoqian, LI Chongchong, WANG Zhengdong, et al. Preparation and Stability Analysis of Fish Oil Micropowder[J]. Science and Technology of Food Industry, 2021, 42(10): 168−174. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070228.

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Preparation and Stability Analysis of Fish Oil Micropowder

Shaoqian CAO^{1, 2,},
Chongchong LI¹,
Zhengdong WANG³,
Xiangyang QI^{1, 2, ,},
Hua YANG^{1, 2}

1.
College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
2.
Key Lab of Agricultural Products Processing of Ningbo, Ningbo 315100, China
3.
Ningbo Yutian Marine Biotechnology Co., Ltd., Ningbo 315100, China

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Received Date: July 20, 2020
Available Online: March 14, 2021

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Abstract

Abstract

In order to optimize the preparation process of the fish oil micropowder and analysis its stability, the preparation technology of micropowder of fish oil from fish meal processing by-product was investigated by spray drying, composite wall materials were selected. The effects of core wall ratio, solid concentration, emulsifying temperature, inlet air temperature, spray pressure and feed flow rate on the microcapsulation efficiency were investigated. The results showed that the Arabia gum/β-cyclodextrin/corn syrup (2:1:6, weight ratio) was a suitable wall material, the optimum conditions for the preparation of micropowder were as follows: Core wall ratio 32%, solid concentration 25%, emulsifying temperature 52 ℃, air inlet temperature 206 ℃, spray pressure 35 MPa, feed flow 300 mL/h. Under thses condition, the embedding rate of fish oil was 92.66%. The surface of micropowder particles was smooth, without cracks or holes, and had good water solubility. The storage stability of fish oil micropowder was significantly higher than that of non microencapsulated fish oil (P<0.05), and the microencapsulated fish oil with antioxidant had better antioxidant capacity.
- fish oil,
- micropowder,
- preparation,
- stability,
- solubility

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References (32)

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