FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (21): 66-72.doi: 10.7506/spkx1002-6630-20191028-308

• Food Engineering • Previous Articles     Next Articles

Stability Evaluation of Round Scad (Decapterus maruadsi) Oil Microcapsules and Establishment and Evaluation of Shelf Life Prediction Model

WANG Shuhui, YANG Xiaobin, LUO Xuguang, LIU Jingyi, ZHOU Aimei   

  1. 1. SCAU (Chaozhou) Food Institute Co. Ltd., Chaozhou 521000, China; 2. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
  • Published:2020-11-23

Abstract: In order to monitor changes in the quality characteristics and shelf life of Decapterus maruadsi oil microcapsules during storage, the hygroscopicity and the retention rate of the core material under different relative humidity (RH) conditions (34%, 58%, 76% and 93%) were studied. In addition, the oxidative stability of fish oil microcapsules stored at different temperatures (4, 20, 40 and 60 ℃) were also analyzed by peroxide value (POV) and thiobarbituric acid (TBA) value. Shelf life prediction models based on the oxidation indexes as a function of storage temperature and time were established by using first-order kinetic model combined with Arrhenius equation. The results showed that the moisture absorption rate was low at 34% RH, and the retention rate of the core material was still over 90% after 14 days of storage. However, the moisture absorption rate at 93% RH was significantly higher than that at 34% RH, while the retention rate of the core material rapidly decreased to 35.28%, even accompanied by the occurrence of agglomeration and stickiness as well as sensory quality deterioration. Furthermore, the shelf life of fish oil microcapsules based on POV and TBA were predicted to be 190.09 and 195.56 days at 4 ℃, 71.02 and 83.45 days at 20 ℃, 23.81 and 23.86 days at 40 ℃, and 6.32 and 7.87 days at 60 ℃, respectively. The prediction models had excellent accuracy and the relative error between the predicted and the measured shelf life was less than 10%. These results indicated that the models with POV and TBA values as the critical quality factors can accurately predict the shelf life of fish oil microcapsules in the temperature range of 4–60 ℃, which provides a theoretical basis for intelligent prediction of the shelf life of Decapterus maruadsi oil microcapsules during storage and circulation.

Key words: Decapterus maruadsi oil microcapsules; hygroscopicity; oxidation index; kinetic equation; shelf life prediction model

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