Preparation and Characteristics of High-oil-load Antarctic Krill Oil Powder Stabilized by Natural Quillaja Saponin
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Abstract:
Antarctic krill oil has attracted much attention as a novel marine functional oil with a very high market value. However, their susceptibility to oxidation and unpleasant flavour has greatly limited their applications in food, medicine and other industries. In this study, antarctic krill microcapsule oil powder was prepared by spray-drying and using natural saponins (QS) as the emulsifier, and its flavour and antioxidant properties were improved through oil phase structuring. Compared with the commercial krill oil powder, QS could stabilize the feed to enable the production of high-oil-load (75%) powder with the encapsulation rate up to 90.01%. Compared with the commercial krill oil powder, the use of QS could effectively mask its fishy smell. Its flavor could still be improved after the addition of a structurant, with phytosterol and oryzanol being the most effective. Moreover, the oxidation stability of the oil powder prepared using QS was higher than that of the commercial krill oil powder. Adding the antioxidant improved oxidation stability, with the addition of ascorbyl palmitate leading to the highest oxidation stability. The product obtained in this study possesses good thermal stability (120 ℃, 30 min), salt ion stability (500 mM) and pH stability (pH 3~11). The addition of food grade SiO2 could further improve fluidity and fast-dissolving properties.
