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| Preparation of fish oil microcapsule by complex coacervation method |
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| KeyWord:complex coacervation method microcapsule fish oil peroxide value odor analysis |
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| Abstract: |
| Fish oil microcapsule was prepared by the complex coacervation method using fish oil as core material and chitosan(Ch) and soybean protein isolate (SPI) as wall materials. Through single factor experiment, the influences of homogenization speed, pH, ratio of core material to wall material, total mass fraction of wall materials, volume ratio of SPI solution to Ch solution and curing time on embedding effect were studied. Based on this, orthogonal experiment was used to optimize the preparation conditions. The results showed that the optimal conditions were obtained as follows: homogenization speed 8 000 r/min, pH 7.0, ratio of core material to wall material 1∶?3, total mass fraction of wall materials 25%, volume ratio of SPI solution to Ch solution 7∶?3 and curing time 4 h. Under the optimal conditions, the embedding rate, encapsulation efficiency and surface oil content of fish oil microcapsule were 90.21%, 99.04% and 4.87%, respectively. Through analyzing the peroxide value change and the odor at different temperatures, it indicated that microencapsulation could significantly delay the oxidation and effectively shield the smell of fish oil. |
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