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Studies on oxidative stability of microencapsulated oils rich in polyunsaturated fatty acids

机译:多不饱和脂肪酸富含微胶囊化油的氧化稳定性研究

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To evaluate oxidative stability of microencapsulated oils rich in polyunsaturated fatty acids, the change of peroxide value (POV) during storage was investigated. Microencapsulated oils were prepared by spray drying emulsions containing oils rich in docosahexaenoic acid or arachidonic acid, caseinate, modified starch and maltodextrin. Results showed that oxidative stability and initial POV of oils, packing and storage temperature all affected markedly oxidative stability of microencapsulated oils. It is necessary for obtaining stable microencapsulated oils to choose oils of high oxidative stability and low initial POV, reduce oxygen content in wrapper and lower storage temperature. Basing on our findings, six stages of the oxidation of microencapsulated oils were suggested as compared with three stages of the oxidation of oils. It is very important for the oxidative stability and shelf-life to extend the first and the forth stages, shorten the second and the third stages, and avoid the fifth and the sixth stages during oxidation of microencapsulated oils.
机译:为了评价富含多不饱和脂肪酸的微胶囊化油的氧化稳定性,研究了储存过程中过氧化物值(POV)的变化。通过喷雾干燥含有富含十二碳酸或花生酸,酪蛋白,改性淀粉和麦芽糖糊精的油制备微胶囊的油。结果表明,氧化稳定性和初始POV的油,包装和储存温度都受到微囊化油的显着氧化稳定性。获得稳定的微胶囊化油以选择高氧化稳定性和低初始POV的油,将氧含量降低,储存温度较低。基于我们的发现,与油脂氧化的三个阶段相比,提出了六个微胶囊氧化的六个阶段。氧化稳定性和保质期对于延伸第一和第四阶段,缩短第二和第三阶段非常重要,并在微胶囊氧化过程中避免第五和第六阶段。

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