The Impact of Drying Techniques on Stabilizing Microencapsulated Astaxanthin From Shrimp Shells: A Comparative Study of Spray Drying Versus Freeze Drying

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL Journal of Food Process Engineering Pub Date : 2024-11-03 DOI:10.1111/jfpe.14755
Parvin Sharayei, Abbas Rohani, Yeganeh Sabeghi, Danial Gandomzadeh
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Abstract

The research aimed to study how different drying methods (spray and freeze drying) affect the release kinetics of microencapsulated astaxanthin in various environmental conditions. Shrimp shell extract containing astaxanthin was encapsulated using different wall components (maltodextrin with different dextrose equivalents and modified starch) via a simplex lattice mixture design. The encapsulated extract was then subjected to storage at different temperatures (25°C ± 2°C and 2°C ± 4°C) and humidity conditions (52% ± 2% and 75% ± 2%), as well as exposure to UV light (four 15 W lamps, 254 nm, for 10 h). The release kinetics of astaxanthin were analyzed using various models (page, Newton Korsmeyer–Peppas model, Modified Henderson and Pabis, Diffusion approach, and Two-term exponential). The evaluation results of correlation coefficient (R2), root mean square deviation (RMSE), and mean absolute percentage error (MAPE) values of different models showed that the astaxanthin degradation followed a two-term exponential kinetics in both types of microcapsules. Astaxanthin degradation increased with higher temperatures, humidity, and UV light exposure. However, microcapsules with equal wall compound ratios exhibited better preservation of astaxanthin. The study also emphasized the significance of optimizing storage conditions and wall materials for microencapsulated astaxanthin, as well as the utility of the two-term exponential model in enhancing stability and shelf life.

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干燥技术对稳定虾壳微囊虾青素的影响:喷雾干燥与冷冻干燥的比较研究
该研究旨在研究不同的干燥方法(喷雾干燥和冷冻干燥)如何影响微胶囊虾青素在各种环境条件下的释放动力学。通过简单的格子混合物设计,使用不同的壁成分(不同葡萄糖当量的麦芽糊精和变性淀粉)对含有虾青素的虾壳提取物进行封装。封装后的提取物在不同温度(25°C ± 2°C 和 2°C ± 4°C)和湿度(52% ± 2% 和 75% ± 2%)条件下储存,并暴露在紫外线下(4 个 15 W 灯管,254 纳米,10 小时)。使用各种模型(page、牛顿-科斯迈耶-佩帕斯模型、修正的亨德森和帕比斯模型、扩散法和两期指数模型)分析了虾青素的释放动力学。不同模型的相关系数(R2)、均方根偏差(RMSE)和平均绝对百分比误差(MAPE)值的评估结果表明,虾青素降解在两种微胶囊中都遵循两期指数动力学。随着温度、湿度和紫外线照射的增加,虾青素的降解量也在增加。然而,具有相同壁化合物比率的微胶囊能更好地保存虾青素。研究还强调了优化微胶囊虾青素储存条件和壁材的重要性,以及两期指数模型在提高稳定性和货架期方面的实用性。
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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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