Ultrasonic-assisted preparation, stability, and reducing blood lipid of fish oil microcapsule from grass carp (Ctenopharyngodon idella)

Authors

LIU Xiaoli, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Cont
WEI Changqing, Key Laboratory of Xinjiang Phytomedicine Resource and Utilization, Ministry of Education, Shihezi University, Shihezi, Xinjiang 832003, China; School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China
ZHAN Xiaobei, School of Biological Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
XIA Wenshui, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Cont

Abstract

With grass carp (Ctenopharyngodon idella) oil used as core material, chitosan (CTS) and soy protein isolate (SPI) as wall materials, CTS/SPI fish oil microcapsule product was prepared by use ultrasonic and spray drying. The embedding rate, particle size, thermal stability, storage stability, fish oil and microcapsule functional fatty acids content changes before and after storage and fall hematic fat action were studied. The results showed that the preparation of microcapsule embedding rate reached 77%, with the average particle size 15.8 μm, and the glass transition temperature (Tg) was 71 ℃. The functional fatty acids content changed little at 60 ℃, before and after 15 d storage. Feed the fish oil and fish oil microcapsule group of high density lipoprotein cholesterol (HDL-C) were significantly higher than the high fat model group, total cholesterol (TC) and low density lipoprotein cholesterol (LDL-C) were significantly lower than feeding high-fat model group, suggesting that fish oil microcapsules and fish oil could significantly reduce blood cholesterol.

Publication Date

9-28-2019

First Page

163

Last Page

168

DOI

10.13652/j.issn.1003-5788.2019.09.032

Recommended Citation

Xiaoli, LIU; Changqing, WEI; Xiaobei, ZHAN; and Wenshui, XIA (2019) "Ultrasonic-assisted preparation, stability, and reducing blood lipid of fish oil microcapsule from grass carp (Ctenopharyngodon idella)," Food and Machinery: Vol. 35: Iss. 9, Article 32.
DOI: 10.13652/j.issn.1003-5788.2019.09.032
Available at: https://www.ifoodmm.cn/journal/vol35/iss9/32

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