海藻酸盐颗粒的制备及其在鱼油掩味中的应用

Preparation of Alginate Particles and Their Application in Fish Oil Taste Masking

摘要:

为实现鱼油腥味的掩盖，该研究以海藻酸钠为壁材、鱼油为芯材，通过钙离子凝胶化制备海藻酸盐颗粒，以包埋率为指标，采用正交试验优化制备工艺，并通过表征颗粒的微观结构初步探究其掩盖腥味的机制。结果表明，海藻酸钠2.0 wt.%、芯壁比为1:4（m/m）、氯化钙1.5 wt.%，海藻酸盐颗粒具有最大的包埋率（88.02%）；通过热重分析仪发现当温度在600 ℃时，回添样品的最终质量比比对照样品（含有鱼油的固体饮料）高11.23%；感官评价结果显示，相比对照样品，回添样品的腥味强度降低了19.63%，可接受度提高了42.86%；红外光谱中出现的油脂特征峰（2 924、2 854和1 737 cm-1）证实鱼油在海藻酸颗粒中的有效包埋，微观结构观察到海藻酸钠与Ca2+交联形成紧密的网状结构，颗粒内部呈现出均匀的孔隙结构。说明优化参数下制备的海藻酸盐颗粒包埋率高，具有较好的热稳定性，能够很好地掩盖鱼油的腥味，为鱼油在功能性食品中的应用提供理论依据。

Abstract:

To mask the fishy taste of fish oil, alginate particles were prepared using calcium ion gelation, with sodium alginate as the coating material and fish oil as the core material. The preparation process was optimized through orthogonal testing, with encapsulation efficiency as the index. The microstructure of alginate particles was characterized to preliminarily explore the mechanism of fishy taste masking. The results showed a maximum encapsulation efficiency of alginate particles of 88.02% when the sodium alginate concentration was 2.0 wt.%, core-to-coating ratio was 1:4 (m/m), and calcium chloride concentration was 1.5 wt.%. Thermogravimetric analysis showed that at 600 ℃, the final mass ratio of the added sample was 11.23% higher than that of the control sample (solid beverage containing fish oil). In sensory evaluation, compared with that of the control sample, the fishy taste intensity of the added sample decreased by 19.63% and its acceptability increased by 42.86%. The characteristic peaks (2 924, 2 854 and 1 737 cm-1) of oil in the infrared spectrum confirmed that the fish oil was encapsulated in alginate particles. Furthermore, microstructure analysis revealed that sodium alginate crosslinked with calcium ion to form a compact network and the alginate particles had a uniform pore structure. The results indicate that alginate particles prepared under the optimized parameters exhibited high encapsulation efficiency, good thermal stability, and effective masking of the fishy taste in fish oil, thereby providing a theoretical basis for the application of fish oil in functional foods.