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首页> 外文期刊>Journal of Food Science >Preparation of Novel Iodized Salt with Natural Iodine-Rich Sources by Spray Drying
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Preparation of Novel Iodized Salt with Natural Iodine-Rich Sources by Spray Drying

机译：喷雾干燥法制备富含碘的天然来源的新型碘盐

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摘要

Marine products are rich in not only micronutrients but also iodine content. However, the applications of iodine in marine products in the food industry have not been studied extensively. Therefore, in this study, a novel iodized salt was prepared through a simple method for iodine extraction from natural iodine-rich sources and spray drying. Laminaria ochroleuca (kombu), Porphyra umbilicalis (nori), Undaria pinnatifida (wakame), and Haliotis discus hannai (abalone) were selected as natural iodine-rich sources. Through hot water extraction, iodine was extracted from the iodine-rich sources and iodized salt was successfully prepared with extracted iodine and sea salt by spray drying; extraction efficiency varied from 64.88% to 129.67%; yield, 38.45% to 57.09%; loading efficiency, 99.34% to 124.08%. Chemical interactions were assessed using Fourier transform infrared spectroscopy (FT-IR) and thermal dynamics was evaluated using differential scanning calorimetry (DSC). Morphology of the salt crystals was studied using scanning electron microscopy (SEM). Furthermore, a storage test was performed to investigate iodine loss due to temperature, relative humidity, and oxidation for 10 weeks in harsh condition. On comparing our salt with commercial products, novel iodized salts displayed similar or superior stability. Therefore, the novel iodized salt prepared in this study can be applied in the food industry.
机译：水产品不仅富含微量营养素，而且碘含量也很高。然而，碘在食品工业的海产品中的应用尚未得到广泛研究。因此，在本研究中，通过一种简单的方法制备了一种新型碘盐，该方法用于从富含碘的天然来源中提取碘并喷雾干燥。选择了海带，海藻（Porphyra umbilicalis（nori），裙带菜（Undaria pinnatifida）（裙带菜）和鲍氏鲍鱼（Haliotis discus hannai）（鲍鱼）作为富含碘的天然来源。通过热水萃取，从富含碘的来源中萃取出碘，并通过喷雾干燥用萃取出的碘和海盐成功制备了碘盐。提取效率从64.88％到129.67％不等;收率38.45％至57.09％；加载效率为99.34％至124.08％。使用傅里叶变换红外光谱（FT-IR）评估化学相互作用，并使用差示扫描量热法（DSC）评估热力学。使用扫描电子显微镜（SEM）研究了盐晶体的形态。此外，进行了储存测试以调查在恶劣条件下因温度，相对湿度和氧化引起的碘流失，持续10周。在将我们的盐与市售产品进行比较时，新型碘盐表现出相似或更高的稳定性。因此，本研究制备的新型碘盐可用于食品工业。

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  • 来源
    《Journal of Food Science》 |2018年第6期|1676-1684|共9页
  • 作者

    Han Sol Doh; Jung A Ko; Hyun Jin Park;

  • 作者单位

    Dept. of Biotechnology, College of Life Science and Biotechnology, Korea Univ., Anamdong, Seongbuk-gu, Seoul, 02841, Republic of Korea;

    Dept. of Biotechnology, College of Life Science and Biotechnology, Korea Univ., Anamdong, Seongbuk-gu, Seoul, 02841, Republic of Korea;

    Dept. of Biotechnology, College of Life Science and Biotechnology, Korea Univ., Anamdong, Seongbuk-gu, Seoul, 02841, Republic of Korea;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    iodine; iodized salt; iodine rich sources; hot water extraction; spray drying;

    机译：碘;碘盐富含碘的来源;热水提取;喷雾干燥;

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