KR20170069483A - Quality characterization of salmon oil microencapsulated with various wall materials - Google Patents
Quality characterization of salmon oil microencapsulated with various wall materials Download PDFInfo
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- KR20170069483A KR20170069483A KR1020150176727A KR20150176727A KR20170069483A KR 20170069483 A KR20170069483 A KR 20170069483A KR 1020150176727 A KR1020150176727 A KR 1020150176727A KR 20150176727 A KR20150176727 A KR 20150176727A KR 20170069483 A KR20170069483 A KR 20170069483A
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- salmon
- extraction
- salmon oil
- oil
- fish frame
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- 229940119224 salmon oil Drugs 0.000 title claims abstract description 46
- 239000000463 material Substances 0.000 title description 15
- 238000012512 characterization method Methods 0.000 title 1
- 238000000034 method Methods 0.000 claims abstract description 32
- 241000251468 Actinopterygii Species 0.000 claims abstract description 28
- 235000019688 fish Nutrition 0.000 claims abstract description 28
- 241000972773 Aulopiformes Species 0.000 claims abstract description 23
- 235000019515 salmon Nutrition 0.000 claims abstract description 22
- 238000000605 extraction Methods 0.000 claims abstract description 20
- 239000003094 microcapsule Substances 0.000 claims abstract description 17
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 239000003960 organic solvent Substances 0.000 claims abstract description 8
- 238000000194 supercritical-fluid extraction Methods 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000000638 solvent extraction Methods 0.000 claims abstract description 7
- 238000007906 compression Methods 0.000 claims abstract description 6
- 230000006835 compression Effects 0.000 claims abstract description 6
- 238000001694 spray drying Methods 0.000 claims abstract description 5
- 238000003809 water extraction Methods 0.000 claims abstract description 5
- 238000005538 encapsulation Methods 0.000 claims 1
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 18
- 239000003921 oil Substances 0.000 description 15
- 239000011248 coating agent Substances 0.000 description 13
- 238000000576 coating method Methods 0.000 description 13
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- 102000011632 Caseins Human genes 0.000 description 8
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- 229940035034 maltodextrin Drugs 0.000 description 8
- 229940080237 sodium caseinate Drugs 0.000 description 8
- 238000003860 storage Methods 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
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- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 7
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- 239000001168 astaxanthin Substances 0.000 description 7
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- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 6
- 239000001569 carbon dioxide Substances 0.000 description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 description 6
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 4
- 239000002775 capsule Substances 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 150000004665 fatty acids Chemical class 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 4
- 150000007523 nucleic acids Chemical class 0.000 description 4
- 102000039446 nucleic acids Human genes 0.000 description 4
- 108020004707 nucleic acids Proteins 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- 229920000084 Gum arabic Polymers 0.000 description 2
- 241000978776 Senegalia senegal Species 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 239000000205 acacia gum Substances 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 2
- WTEOIRVLGSZEPR-UHFFFAOYSA-N boron trifluoride Chemical compound FB(F)F WTEOIRVLGSZEPR-UHFFFAOYSA-N 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 2
- 229940090949 docosahexaenoic acid Drugs 0.000 description 2
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 2
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 2
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
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- 239000002245 particle Substances 0.000 description 2
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 2
- 239000011541 reaction mixture Substances 0.000 description 2
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- 229910015900 BF3 Inorganic materials 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- GGISZLOBBISXOZ-UHFFFAOYSA-N acetic acid;chloroform Chemical compound CC(O)=O.ClC(Cl)Cl GGISZLOBBISXOZ-UHFFFAOYSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 150000001728 carbonyl compounds Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- PSLIMVZEAPALCD-UHFFFAOYSA-N ethanol;ethoxyethane Chemical compound CCO.CCOCC PSLIMVZEAPALCD-UHFFFAOYSA-N 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
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- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- VORKGRIRMPBCCZ-UHFFFAOYSA-N methyl tricosanoate Chemical class CCCCCCCCCCCCCCCCCCCCCCC(=O)OC VORKGRIRMPBCCZ-UHFFFAOYSA-N 0.000 description 1
- 230000011987 methylation Effects 0.000 description 1
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- 230000007935 neutral effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000011824 nuclear material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- YLLIGHVCTUPGEH-UHFFFAOYSA-M potassium;ethanol;hydroxide Chemical compound [OH-].[K+].CCO YLLIGHVCTUPGEH-UHFFFAOYSA-M 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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- 238000001878 scanning electron micrograph Methods 0.000 description 1
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- 239000007787 solid Substances 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003815 supercritical carbon dioxide extraction Methods 0.000 description 1
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/224—Encapsulating agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/186—Fatty acids
- A23V2250/1882—Polyunsaturated fatty acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
- A23V2250/2042—Marine animal, fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Manufacturing Of Micro-Capsules (AREA)
Abstract
The present invention relates to a method for removing salmon, comprising: separating a fish frame of a salmon; Drying and crushing the separated fish frame; Extracting salmon oil from a crushed fish frame using a heating method selected from the group consisting of hot water extraction and organic solvent extraction, or a non-heating method such as supercritical extraction or compression extraction; Spray drying the extracted salmon oil to microencapsulate; And a microcapsule of salmon oil prepared therefrom.
Description
The present invention relates to a microencapsulation method of salmon oil and a salmon oil microcapsule produced thereby, and more particularly, to a microencapsulation method of salmon oil which is low in fat acidity and maintains proper quality even when stored for a long time, Oil microcapsules.
Salmon is a typical regressive fish that grows in the sea and returns to fresh water in the spawning season. The oil extracted from salmon and salmon contains a large amount of polyunsaturated fatty acids such as EPA (Eicosapentaenoic acid) and DHA (Docosa hexaenoic acid) Can be usefully used.
However, these polyunsaturated fatty acids extracted from salmon are easily oxidized and decomposed, resulting in generation of unpleasant odors due to the production of lower carbonyl compounds, as well as a detrimental effect on quality such as lowered nutritional value. In order to solve such problems, microencapsulation of oil has been attempted extensively, and microencapsulation of oil having a diameter of several tens of micrometers is typical.
Microencapsulation is a technique for coating the exterior of oil using solid, liquid, or gaseous materials under certain conditions. Owing to the coating, it is possible to protect the oil itself from the external environment such as light, oxygen and moisture and further to block the toxicity and odor, and solidify the fluid having fluidity, Various functions can be given depending on the type.
However, in order to realize such a function through microencapsulation, the coating material used in the microcapsule is basically required to have excellent film-forming ability, excellent solubility, and a precondition that it should not be dissolved or reacted with the nuclear material do. For this reason, microencapsulation of various types of oils extracted from fish has been attempted. However, there has not yet been proposed a microencapsulation method for salmon oil.
It is an object of the present invention to provide a microencapsulation method of salmon oil which can secure the stability of food at the same time while improving the industrial utilization of salmon oil and a salmon oil To provide a microcapsule.
In order to accomplish this object, the present invention provides a method of fishing a salmon, comprising: separating a fish frame of a salmon; Drying and crushing the separated fish frame; Extracting salmon oil from a crushed fish frame using a heating method selected from the group consisting of hot water extraction and organic solvent extraction, or a non-heating method such as supercritical extraction or compression extraction; Spray drying the extracted salmon oil to microencapsulate; And the present invention is characterized in that it includes the technical features.
According to the present invention, when salmon oil is extracted and then pulverized, it is possible not only to lower the fat acidity and maintain proper quality even when stored for a long time, but also to enhance the industrial utilization of salmon oil, This is expected to be advantageous.
Figure 1 is a yield comparison chart according to the various methods of salmon oil extraction according to the present invention.
Figure 2 is a fatty acid comparison chart according to various methods of salmon oil extraction according to the present invention.
FIG. 3 is an astaxanthin analysis table of salmon oil extracted by the non-heating method according to the present invention.
Figure 4 is a comparison of the powder yield of salmon oil for various coating materials used in accordance with the present invention.
FIG. 5 is a scanning electron micrograph of microcapsules using coating materials of Maltodextrin, sodium caseinate and WPI in the present invention. FIG.
FIG. 6 is a graph showing changes in pH of the microcapsules using the coating materials of maltodextrin, sodium caseinate and WPI according to the storage period according to the present invention. FIG.
FIG. 7 is a graph of AV change according to storage time of microcapsules using coating materials of Maltodextrin, sodium caseinate and WPI in the present invention. FIG.
8 is a chart of POV changes according to storage time of microcapsules using coating materials of Maltodextrin, sodium caseinate and WPI in the present invention.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will now be described in detail with reference to the accompanying drawings. However, the present invention is not limited to the technical features of the present invention, A detailed description thereof will be omitted.
The present invention basically comprises a step of separating a fish frame of salmon, a step of drying and crushing a fish frame, a step of extracting salmon oil, and a step of microencapsulating by spray drying. Each of these steps will be described in detail below.
First, remove the fish frame from the salmon. The fish frame, which is called the core bone, is a part of the fish that is separated from the fillet and has some muscles attached to it. It is a healthy functional ingredient such as collagen, calcium and phosphorus, And myofibrillar proteins.
Once the salmon fish frame is detached, it is dried and crushed to a size or less. The drying may be carried out by any of natural drying and heat drying methods. Considering productivity, the thermal drying method may be preferable. The crushing is to increase the surface area to facilitate extraction of the oil. The extent to which it is crushed can vary widely depending on the extraction method.
Once the dried salmon has been crushed into the fish frame, salmon oil is extracted. Extraction of the salmon oil may be by either a heating method or a non-heating method.
The heating method may include hot water extraction and organic solvent extraction. The former method can be performed by extracting oil from a water bath in a state in which a fish frame of crushed salmon is mixed with distilled water and then concentrating it using an evaporator. The latter method can be performed by using an organic solvent using ethanol, methanol, or a nucleic acid solution, extracting the fish frame of crushed salmon with a constant temperature water tank in the state of being mixed with any one of the organic solvents, and concentrating it as an evaporator.
The non-heating method may be supercritical extraction or compression extraction. The former is supercritical carbon dioxide, and supercritical carbon dioxide is injected into a fish frame of a salmon which is crushed to a certain size and filled into an extractor, and then the oil is adsorbed from the fish frame. Separation of supercritical carbon dioxide and salmon oil ≪ / RTI > The latter is a method of extracting salmon oil by squeezing the fish frame of crushed salmon as a compactor.
Once the salmon oil is extracted, the coating material is spray dried into salmon oil followed by microencapsulation. Capsule material can be composed of mixed solution of maltodextrin, chclodextrin, sodium caseinate, gum arabic, whey protein isolate and decaglycerine monooleate as an emulsifier. Once the capsule material is prepared, it is homogenized by mixing with the extracted salmon oil, followed by microencapsulation of the salmon oil using a conventional spray dryer to complete the present invention.
Hereinafter, specific embodiments of the present invention will be described with reference to the accompanying drawings. The oil extraction used fish frame of salmon left after processing step.
Extract of salmon oil
In the hot water extraction, 100 g of the fish frame of crushed salmon and 400 g of distilled water were put into a round flask, and the mixture was extracted in a constant temperature water bath at 100 ° C. for 6 hours and then concentrated using an evaporator. In the organic solvent extraction using ethanol, methanol and nucleic acid solution, 100 g of the fish frame of crushed salmon and 400 g of the solvent were put into a round flask, and the mixture was extracted in a constant temperature water bath at 60 ° C. for 6 hours, concentrated using an evaporator, .
The supercritical extraction was carried out by pressurizing the liquefied carbon dioxide produced by cooling the compressed carbon dioxide to a pressure of 80-700 bar and then heating it to a temperature of 35-90 ° C. In the supercritical fluid extraction step, The supercritical carbon dioxide extraction step was performed by injecting supercritical carbon dioxide 20-30 g / min into the extractor containing the fish frame. Compression extraction was performed by applying a pressure of about 30 MPa to 80 MPa to the fish frame of crushed salmon.
Comparison of yield by each extraction method
The yields of salmon oil according to each extraction method were analyzed by calculating the fish frame content and the extracted oil content of crushed salmon. The results are shown in FIG. As shown in FIG. 1, the yield of hydrothermal extraction was the lowest (12.49%) and ethanol, methanol, and nucleic acids were 29.14%, 19.27 and 44.45%, respectively. The yield of nucleic acid was 44.45% . Supercritical extraction using non - heat extraction method was 44.87% and compression extraction was 43.25%. Supercritical extraction showed the highest yield, but squeezed extraction showed similar values.
Comparison of fatty acids according to each extraction method
Fatty acid analysis of salmon oil was done by extracting lipid with chloroform and methanol by Folch et al. Methylation was carried out in a screw-capped test tube with 80 mg of lipid extracted with Folch method and 0.4 mg of tricosanoic acid methyl esters (0.4 mg / ml hexane, internal standard), and the solvent was removed under a nitrogen purge. Then, 0.5 N NaOH (in methanol) Was added and hydrolyzed at 90 ° C for 7 minutes and then cooled at room temperature for 5 minutes.
Then 1 mL of 14% boron trifluoride (in methanol) was added and methylated at 90 ° C for 10 minutes. The reaction mixture was cooled at room temperature for 30 minutes. 3 mL of hexane and 8 mL of distilled water were added and 1 mL of the upper layer was recovered by GC analysis. The results are shown in FIG. 2. As can be seen from the figure, the fatty acids of the oils according to the respective extraction methods showed no significant difference.
Non-heated Of salmon oil extracted by methods astaxanthin analysis
Astaxanthin analysis of supercritical and squeezed salmon oil was used to modify the method of Pavasant et al. The filtrate was filtered through a 0.45 μm membrane filter (Tyko Roshi Kaisha, Japan) and analyzed by HPLC (HITACHI 2000, Tokyo, Japan). HPLC analysis conditions were C18 column (250 × 4.6
Spray drying of salmon oil
The salmon oil microencapsulation method of the present invention comprises 10 to 30% by weight of a mixture of maltodextrin, chclodextrin, sodium caseinate, gum arabic and whey protein isolate as a capsule material and 1 to 5% by weight of decaglycerine monooleate as an emulsifier And homogenized at 10,000 rpm for a minute to prepare a coating material mixture. Then, 5 to 30% by weight of extracted salmon oil was mixed and homogenized with homogeniger, and microcapsules of salmon were prepared using a spray drier.
Powder yield of salmon oil with various coating materials
The microencapsulation yield was measured according to the Gallardo et al. Method to determine the microencapsulation yield according to the coating material and blend ratio. That is, the total oil (TO) content in the microcapsules was measured by acid decomposition and solvent extraction method. Transfer 1 g of the microcapsules to a crude fat extraction container, add 10 mL HCl (4 + 1) slowly, boil in a water-bath set at 70 ° C to 100 ° C and boil for 30 minutes.
After the reaction was completed, the reaction mixture was cooled at room temperature, added with 25 mL of ethyl ether and petroleum ether, and shaken vigorously for 1 minute. Then, the mixture was allowed to stand for a predetermined time to separate the supernatant. The solution was collected and filtered (Whatman No. 1). The filtrate was concentrated under reduced pressure, dried under vacuum, and the measured value was expressed as a TO value.
Extractable oil (EO) content, which is not microencapsulated, was measured by organic solvent extraction method. That is, 75 g of ethyl ether was added to 4 g of the microcapsule powder, and the mixture was extracted at 25 ° C. for 15 minutes. After filtration, the filtrate was collected by repeating the above procedure twice more. The collected filtrate was concentrated under reduced pressure, dried under vacuum, and measured for weight. The measured EO value was used to calculate the microencapsulation efficiency. The results are shown in FIG.
The total fat content of the microencapsulated powder after acid decomposition and the content of encapsulated fat after microencapsulation were expressed as the yield (%). The microencapsulation yield of maltodextrin and sodium caseinate was 81.73% and the microencapsulation yield of maltodextrin, sodium caseinate and WPI was 82.55%.
15 times Of the treatment (MD / SC / WPI) SEM
Scanning electron microscopy was used to observe the surface morphology of the microcapsules prepared with MD / SC / WPI (82.55%), which showed the highest yield. As can be seen from Fig. 5, the distribution of the particles was uniform, the texture of the fiber surface appeared smooth, and all the shapes were close to the circular shape. Further, it can be seen that the stability of the capsule is very good considering that the particles do not aggregate or combine with each other.
15 times Treatment MD / SC / WPI's Storage stability
Microcapsule powder prepared by using MD / SC / WPI as coating material was stored at room temperature (25 ℃) for 30 days and its quality characteristics were analyzed. Quality characteristics were measured for pH, AV (acid value) and POV (peroxide value), respectively.
First, 3 g of the crushed sample was homogenized with a polytron homogenizer (IKA labortechnik T25-B, Malaysia) together with 27 ml of distilled water for 1 minute at 14,000 rpm and measured with a pH meter (Mettler Toledo Co, MP 230, Swiss). As a result, as shown in FIG. 6, the salmon oil powder did not show any significant difference ( p > 0.05) as 5.99 - 6.11 for 30 days of storage.
AV was prepared by dissolving 2 g of crushed sample in a 250 ml Erlenmeyer flask and adding 100 ml of a 2: 1 solution of ether-ethanol as a neutral solvent. To this was added 2-3 drops of the indicator of 1% phenolphthalein solution, titrated with 0.1N KOH-ethanol standard solution, and titrated to the end point when it turned red. As a result, as shown in FIG. 7, the acid value change of the salmon oil powder over the storage period did not show a significant difference and was very stable ( p > 0.05).
POV is prepared by dissolving 2 g of the crushed sample in a 250 ml Erlenmeyer flask, adding 50 ml of chloroform-acetic acid solution, adding 1 ml of KI saturated solution, shaking for 1 minute, allowing to stand for 5 minutes in cool dark place, And mixed by shaking. 1 ml of 1% starch solution was added as an indicator, and 0.01 N Na 2 S 2 O 3 When the solution became colorless, it was titrated to the end point.
As can be seen from FIG. 8, AOV values were significantly increased with storage period ( p <0.05). AOV is related to the early stage of rancidity of lipid oxidation and is a useful index for comparing the rate of oxidation. In the case of the present invention, the quality is maintained properly as 20.64 meq / kg is stored at 30 days of storage ( p < 0.05).
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. It will be apparent that the present invention can be practiced with added features.
Claims (2)
Drying and crushing the separated fish frame;
Extracting salmon oil from a crushed fish frame using a heating method selected from the group consisting of hot water extraction and organic solvent extraction, or a non-heating method such as supercritical extraction or compression extraction;
Spray drying the extracted salmon oil to microencapsulate;
Lt; RTI ID = 0.0 > encapsulation < / RTI >
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