Layer-by-layer self-assembly process optimization and storage stability of multi-layer fish oil microcapsules

Authors

CHEN Jing-xin, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013 , China ；National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liao
JIANG Qi, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013 , China ；National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liao
MI Hong-bo, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013 , China ；National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liao
LI Jian-rong, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013 , China ；National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liao
MA Yong-jun, Zhejiang Industrial Group Co., Ltd., Zhoushan, Zhejiang 316120 , China

Abstract

Fish bone gelatin and fucoidan was used as the wall materials and multilayer fish oil emulsion was prepared by layer by layer self-assembly technology. Multilayer fish oil microcapsules were prepared by spray drying method and the storage stability was studied. According to the changes of Zeta potential, the optimum concentration of wall materials for multilayer emulsion was determined. On the basis of orthogonal experiment, the maximum microencapsulation efficiency of 82.03% was obtained when multi-layer fish oil microcapsules were prepared using the following optimum conditions: ultrasonic time 10 min, ultrasonic temperature 25 ℃, homogenization time 4 min, homogenization rate 5 000 r/min. The results of peroxide value showed that microencapsulation could significantly improve the storage stability of fish oil (P＜0.05), and the oxidation rate of three-layer fish oil microencapsulation was the lowest.

Publication Date

4-28-2020

First Page

190

Last Page

195

DOI

10.13652/j.issn.1003-5788.2020.04.034

Recommended Citation

Jing-xin, CHEN; Qi, JIANG; Hong-bo, MI; Jian-rong, LI; and Yong-jun, MA (2020) "Layer-by-layer self-assembly process optimization and storage stability of multi-layer fish oil microcapsules," Food and Machinery: Vol. 36: Iss. 4, Article 34.
DOI: 10.13652/j.issn.1003-5788.2020.04.034
Available at: https://www.ifoodmm.cn/journal/vol36/iss4/34

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