Abstract:The effects of different drying processes on volatile components and storage stability of fish oil and microcapsules were investigated. Fish oil was used as the core material, konjac glucomannan and soybean protein isolate were used as the wall material. The fish oil microcapsules were prepared by spray drying and freeze drying. The results showed that a total of 80 volatile components were identified, 42, 41 and 20 of which were detected in fish oil, spray drying microcapsule and freezedrying microcapsules respectively. But only 4 common compounds were identified in them, including Ethyl tetradecanoate, Ethyl hexadec-9-enoate, 1-methyl-4-propan-2-ylbenzene and 2-p-Tolyl-1-propene. In accelerated storage experiments, peroxide value (POV) growth rate of two kinds of fish oil microcapsules was lower than that of fish oil. With the storage time extended to 30 d, the POV values of fish oil, spray drying microcapsule and freeze drying microcapsule were 15.65 mmol/kg, 8.89 mmol/kg and 8.14 mmol/kg, respectively. In addition, the embedding rate of spray drying fish oil microcapsule declined faster than freeze drying fish oil microcapsules, the embedding rate was 34.29% and 40.90%, respectively. Comprehensive analysis showed that the two methods could delay the oxidation of fish oil and mask the bad flavor, but freeze-drying was better, which had a certain reference significance for the preparation of fish oil microcapsules.
