Microencapsulation of Arachidonic Acid

doi:10.7506/spkx1002-6630-200916022

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (16 ): 123-126.doi: 10.7506/spkx1002-6630-200916022

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Microencapsulation of Arachidonic Acid

YANG Jing，ZHENG Wei-wan*，ZHOU Xiao-juan，SHI Hao，LONG Ji-yun，LIAO He-jing

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China

Received:2009-04-21 Online:2009-08-15 Published:2010-12-29
Contact: ZHENG Wei-wan E-mail:zheng3008@yahoo.cn

Abstract

Abstract:

Spray-drying method was used to prepare a type of stable arachidonic acid (AA) product, AA microcapsules, which could slow down the process of auto-oxidation effectively, and the properties of AA microcapsules were tested and evaluated. The AA microcapsules prepared using maltodextrin as the wall material and complex emulsifier L had the best stability. No layer phenomenon and particles being linked to the wall were found in reconstituted emulsions. The embedding rate reached 93.48%.

Key words: arachidonic acid (AA), spray-drying, emulsifier

CLC Number:

TS325.6

YANG Jing，ZHENG Wei-wan*，ZHOU Xiao-juan，SHI Hao，LONG Ji-yun，LIAO He-jing. Microencapsulation of Arachidonic Acid[J]. FOOD SCIENCE, 2009, 30(16 ): 123-126.

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Microencapsulation of Arachidonic Acid

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