Glycerol 1,3-dioleic acid, 2-palmitate (OPO) structural lipids are one of the important types of breast milk replacement lipids. Due to the presence of polyunsaturated fatty acids (PUFA) in the OPO structure, causing it to be extremely unstable. This study aimed to embed OPO through homogenization and spray drying based on egg yolk granules (EYG, riches in low/high-density lipoproteins) to prepare OPO natural microcap1sules. The embedding rate, structural characteristics, powder properties, thermal stability and nutritional value of the microcapsule product were analyzed. This study found that the highest encapsulation rate was 72.4% for microcapsules containing 6% OPO. The EYG formed an embedding structure with OPO, and the particle size increased with the increase of OPO content. The characteristic peaks of OPO in infrared spectroscopy weaken or disappeared. Some of the unencapsulated OPO and the spray drying conditions during preparation made the particles in a state of accumulation, but the particles were uniform in size and smooth in surface. The DSC results showed that the Tg of the microcapsules increased and higher than room temperature, and there was no glass transition at room temperature, and the thermal stability was relatively improved. The addition of EYG increased the content of PUFA, improved the nutritional value of OPO. In summary, embedded OPO with EYG as a natural single material could effectively improve the stability during storage and processing process, and also provided the possibility for EYG to be used for embedding and delivering other PUFAs.
Keywords: Egg yolk granules; Low/high-density lipoproteins; Microcapsules; OPO; Stability.
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