Effect of processing conditions on the physiochemical properties and nutrients retention of spray-dried microcapsules using mixed protein system

CyTA - Journal of Food

Yiming Feng¹  Sharon Ting¹  Yuanfa Liu²  Xiang Li²  Jiang Jiang² 

[1] Abbott Nutritional Research and Development Center;Jiangnan University;

关键词: emulsion;    microencapsulation;    spray-drying;    nutrient stability;    homogenization;   

DOI  :  10.1080/19476337.2018.1518932

来源: DOAJ

【 摘 要 】

This study investigated the effect of different processing conditions on the properties of emulsions and final microcapsules in a pilot scale. A mixed protein system of sodium caseinate and pea protein isolate was used as wall material. The potential correlations amongst properties of emulsions and spray-dried powders, and the stability of nutrients were studied using coefficient correlation analysis. Increasing homogenization pressure or number of passes increased the retention of β-carotene significantly, while increasing the inlet air temperature was effective in preserving Vitamin A. Two-pass homogenization helped to achieve a smaller droplet size of liquid emulsions, which resulted in lower free-fat, higher nutrient retention, and better oxidative stability of powdered microcapsules. Increasing the inlet air temperature led to a higher tendency of lipid oxidation of spray-dried powders. A lower inlet temperature at 127°C increased the water activity and decreased the glass transition temperature of spray-dried powders, which consequently resulted in powder caking.

【 授权许可】

Unknown