Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: Emulsion stability, rheology analysis and powder properties. (May 2023)

• Record Type: Journal Article
• Authors: Liu, Xiaoyun; Zhang, Xinyue; Ding, Lixian; Jin, Haobo; Chen, Nan; Huang, Xi; Jin, Yongguo; Cai, Zhaoxia
• Is Part Of: Food research international. Volume 167(2023)
• Publication Date: 2023-05
• Subjects: High-pressure homogenization -- DHA-fortified egg yolk emulsion -- Vaccum low-temperature spray -- Rheological properties; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2023.112658
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: The encapsulation system of DHA encapsulated by natural egg yolk was developed. More stable encapsulation structure formed by two-stage homogenization. Two-stage homogenization promoted rupture and reassembly of droplets. Vaccum low-temperature spray drying produced powder with high hydration properties. Abstract: The use of safe physical means to achieve egg yolk as natural carrier for active ingredients plays an important role in increasing the added value of egg yolk. In this paper, we prepared DHA-fortified egg yolk emulsion using high-speed shearing (HSS) only and HSS combined with high-pressure homogenization (HPH), respectively. HPH reduced particle size and zeta potential, allowing for better emulsion stability. After 14 days of storage, the encapsulation efficiency was 93.88% even with 15% (w/w) algae oil addition. Rheology analysis presented that HPH improve the viscoelasticity, indicating the enhancement of interaction force between droplets. Then, vaccum low-temperature spray drying (VLTSD) was used to produce powder, which allowed for minimal damage to the encapsulation structure according to scanning electron microscopy and the hydration properties of powder was improved. This work provides a new idea for using egg yolk to encapsulate DHA and improving the properties of egg yolk powder.