Improvement of oxidative stability of menhaden fish oil by microencapsulation within biocapsules formed of yeast cells
作者： Adrian Czerniak , Piotr Kubiak , Wojciech Białas , Tomasz Jankowski
DOI: 10.1016/J.JFOODENG.2015.01.002
关键词:
摘要: Abstract Fish oil, rich in polyunsaturated fatty acids, is a valuable addition to human diet. Its composition makes it difficult handle as prone oxidation and its strong smell repelling many. Encapsulation yeast cells possible solution these issues. The aim of this study was determine the best pretreatment approach, optimize process microencapsulation verify stability oil encapsulated Saccharomyces cerevisiae . Pretreatment by autolysis, chemically facilitated autolysis enzymatic cell wall digestion tested. Autolysis at 55 °C supported 1.5% ethyl acetate an effective method. Process parameter values (temperature, stirring rate emulsifier addition) were optimized, improving efficiency ca. 90%. shown be stable when stored for 30 days relative humidity below 70%. Additional coating with hydroxypropyl methyl cellulose allowed improve storage stability.
elsevier.com
sci-hub.se 参考文章(43)
G. E. P. Box, D. R. Cox, An Analysis of Transformations Journal of the Royal Statistical Society: Series B (Methodological). ,vol. 26, pp. 211- 243 ,(1964) , 10.1111/J.2517-6161.1964.TB00553.X
S. C. Duckham, G. Nelson, M. E. D. Crothers, Microencapsulation in yeast cells and applications in drug delivery ACS symposium series. ,vol. 923, pp. 268- 281 ,(2006)
Sébastien Gouin, Microencapsulation: industrial appraisal of existing technologies and trends Trends in Food Science and Technology. ,vol. 15, pp. 330- 347 ,(2004) , 10.1016/J.TIFS.2003.10.005
Richard D. O'Brien, Fats and Oils: Formulating and Processing for Applications ,(1997)
Casimir C. Akoh, David B. Min, Food Lipids: Chemistry, Nutrition, and Biotechnology ,(1998)
Joaquín Velasco, Carmen Dobarganes, Oxidative stability of virgin olive oil European Journal of Lipid Science and Technology. ,vol. 104, pp. 661- 676 ,(2002) , 10.1002/1438-9312(200210)104:9/10<661::AID-EJLT661>3.0.CO;2-D
Joseph L. Shank, Encapsulation process utilizing microorganisms and products produced thereby ,(1974)
George Derringer, Ronald Suich, Simultaneous Optimization of Several Response Variables Journal of Quality Technology. ,vol. 12, pp. 214- 219 ,(1980) , 10.1080/00224065.1980.11980968
Wojciech Kolanowski, Günther Laufenberg, Benno Kunz, Fish oil stabilisation by microencapsulation with modified cellulose International Journal of Food Sciences and Nutrition. ,vol. 55, pp. 333- 343 ,(2004) , 10.1080/09637480410001725157
Białas Wojciech, Ewelina Celińska, Radosław Dembczyński, Daria Szymanowska, Magdalena Nowacka, Teofil Jesionowski, Włodzimierz Grajek, Cross-flow microfiltration of fermentation broth containing native corn starch Journal of Membrane Science. ,vol. 427, pp. 118- 128 ,(2013) , 10.1016/J.MEMSCI.2012.09.046