In order to reduce the oxidation of unsaturated fatty acids in chia seed oil and enhance its antioxidant properties, herein, chia seed oil microcapsule was prepared by spray drying technology. Soy protein isolate and maltodextrin, chia seed oil, glyceryl monostearate and sucrose fatty acid ester were used as wall, core material and emulsifiers respectively. The embedding conditions were optimized using microcapsule encapsulation efficiency as an indicator. The results showed that the optimized process conditions including mass ratio of core-to-wall material, mass ratio of soy protein isolate to maltodextrin, emulsifier addition, and solid content were 1∶3, 1∶2, 1.0%, 30%, respectively. The as-prepared microcapsule was spherical and uniformly distributed. Moreover, the encapsulation efficiency was as high as 93.79% and it had moisture content of 1.33%. Chia seed oil microcapsule had certain thermal stability, which could cope with the conventional food processing processes. Thus, the application scenario of chia seed oil is widened; it could be further developed and applied in yogurt, baked products, or functional food.
LUO Wentao
,
WANG Ziyi
,
PENG Binqian
,
SHEN Xiaofang
. Preparation of chia seed oil microcapsule[J]. Food and Fermentation Industries, 2020
, 46(11)
: 210
-215
.
DOI: 10.13995/j.cnki.11-1802/ts.023552
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