Table of Contents Author Guidelines Submit a Manuscript
Journal of Food Quality
Volume 2017 (2017), Article ID 1612708, 7 pages
https://doi.org/10.1155/2017/1612708
Research Article

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

College of Food & Bioengineering, Henan University of Science and Technology, Luoyang 471023, China

Correspondence should be addressed to Xu Duan; moc.361@xd_uxnaud

Received 26 May 2017; Accepted 10 October 2017; Published 31 October 2017

Academic Editor: Prabhat K. Nema

Copyright © 2017 Yuqi Pang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Microencapsulation is widely used to minimize the oxidation of fish oil products. This study compared the effects of different drying methods, for example, spray drying (SD), freeze drying (FD), and spray freeze drying (SFD) on the microencapsulation of fish oil. Spray drying (SD) is the most common method for producing fish oil microcapsules, and it has low operation cost and short processing time, while the product yield and quality are poor. Freeze drying (FD) can be used to produce oil microcapsules with high quality, but it takes long time and high overall cost for drying. Spray freeze drying (SFD) is a new method for the preparation of microcapsules, which combines the SD and FD processes to obtain high quality powder. The yield of powder reached 95.07% along with porous structure by SFD. The stability and slow-release property of SFD products were better than those of SD and FD, which showed that SFD improved product storage stability and potential digestibility.