文献类型：期刊文献

中文题名：超声波喷雾干燥微胶囊化橄榄油的存储稳定性研究

英文题名：Storage Stability of Olive Oil Microencapsulated by Ultrasonic-spray Drying

作者：张彩虹[1,2] 黄立新[1] 谢普军[1] 邓叶俊[1]

第一作者：张彩虹

机构：[1]中国林业科学研究院林产化学工业研究所,江苏省生物质能源与材料重点实验室,国家林业和草原局林产化学工程重点实验室,林木生物质低碳高效利用国家工程研究中心,江苏省林业资源高效加工利用协同创新中心,江苏南京210042;[2]中国林业科学研究院生态保护与修复研究所,北京100091

年份：2023

卷号：57

期号：3

起止页码：15-22

中文期刊名：生物质化学工程

外文期刊名：Biomass Chemical Engineering

收录：CSTPCD

基金：中国林科院中央级公益性科研院所基本科研业务费专项资金资助项目(CAFYBB2018SY028)。

语种：中文

中文关键词：橄榄油;进风温度;进料速率;光照;温度;湿度

外文关键词：live oil;inlet temperature;feed rate;light;temperature;humidity

分类号：TQ35

摘要：采用超声波喷雾干燥方法对橄榄油进行微胶囊化研究,探讨进风温度对橄榄油微胶囊含水量及包埋率的影响,进而评价微胶囊化橄榄油的存储稳定性。橄榄油的超声波喷雾微胶囊化研究结果显示:进风温度过高造成橄榄油微胶囊色泽加深,油脂析出,包埋率降低;进风温度过低导致橄榄油微胶囊干燥不充分,含水量较高。对喷雾干燥条件进行优化后获得橄榄油超声波喷雾微胶囊化条件:进风温度180℃,进料速率6 r/min。此条件下制备的橄榄油微胶囊包埋率可达98.2%。存储稳定性研究结果表明:橄榄油在不同光照、温度和湿度等条件下存储至30 d时,光照下微胶囊化橄榄油的过氧化值约是未包埋橄榄油的1/5,酸值约是未包埋橄榄油的1/3;避光下微胶囊化橄榄油过氧化值及酸值约是未包埋橄榄油的2/3;因温度升高,未包埋橄榄油氧化值增加1倍左右,酸值最大值可增加77.8%,而微胶囊化橄榄油过氧化值增加仅15%,酸值最大增加40.5%。微胶囊化橄榄油的过氧化值及酸值均低于未包埋橄榄油,微胶囊对橄榄油起到延缓氧化的作用,提高了橄榄油的存储稳定性。
Olive oil was microencapsulated by ultrasonic spray drying method to investigate the influence of inlet air temperature on water and encapsulation efficiency of olive oil microcapsules.And then the storage stability of microencapsulated olive oil microencapsulation was also evaluated.The results of the ultrasonic-spray microencapsulation of olive oil showed that the surface color of the olive oil microencapsulation was deepened,some olive oil was dissolved out and the encapsulation efficiency of olive oil was reduced owing to the higher inlet temperature.However,the too low inlet temperature leaded to the higher moisture content of the olive oil microencapsulation.The optimization of olive oil microencapsulation by ultrasonic spray drying conditions was obtained,which was the inlet temperature of 180℃and feed rate of 6 r/min.The encapsulation efficiency of olive oil microcapsules prepared under this conditions reached 98.2%.The stability was studied after olive oil microencapsulation stored under the different conditions of illumination,temperature and humidity for 30 days.The results shown that the peroxide value and acid value of microencapsulated olive oil under light were 1/5 and 1/3 of that of unencapsulated olive oil,respectively.Under dark condition,the peroxide value and acid value of microencapsulated olive oil were about 2/3 of that of unencapsulated olive oil.Owing to the increase of temperature,the peroxide value of unencapsulated olive oil was doubled,and the maximum acid value increased by 77.8%,while the peroxide value of microencapsulated olive oil increased by only 15%,and the maximum acid value increased by 40.5%.The peroxide value and acid value of encapsulated olive oil were lower than those of unpacked olive oil,indicating that the microencapsulation delayed oxidation of olive oil and improved the storage stability of olive oil.