Effects of oil fractions and oil-droplet sizes within microcapsules produced by dehydrating oil-in-water (O/W) emulsions on the surface oil content were examined by simulating the two- and three-dimensional models of percolation, depicted by square and cubic models, respectively. The square and cubic models were divided into No×No and No×No×No equal lattices, respectively, where No was the number by which a side of the models was divided. A random number ranging from 0 to 1 was generated for each lattice. When the number was smaller than a volumetric oil fraction, the lattice was considered to be occupied by oil. The oil in the lattices connected with the surface lattice on a side or a plane in the two- and three-dimensional models was assumed to be extractable. In both the models, the surface oil content was lower when the oil content was lower in the solid microcapsules, especially when the No values are larger (smaller oil droplets). The simulation suggested that the smaller droplets were more favorable for the production of microcapsules wherein the oil was hardly oxidized. The effect of the formation of central voids in the microcapsules on the surface oil content was also examined. The formation of larger voids made the content larger, although this effect was not significant.
Conditions were examined to prepare a seasoning with shrimp-like flavor from the aqueous residues formed after the recovery of oil-soluble functional components in Isada krill caught from the Sanriku coast in 2017 and 2018 upon treatment under subcritical water conditions. Treatment at ≥160℃ increased the amount of insoluble material and decreased the concentration of soluble matter. The color of the aqueous residue depended on the year of the catch, and the color after treatment under subcritical water conditions was also different. However, when treated under subcritical water conditions, both aqueous residues obtained from the 2017 and 2018 catches showed a decrease in the fishy odor and an increase in fragrant and burnt aromas. The preference score obtained for the residue obtained from the 2017 catch increased after the treatment process. On the other hand, the aqueous residue obtained from the 2018 catch, which did not show any improvement in the preference score upon treatment, was improved when diluted 2 or 4 times after the treatment process. GC-MS analysis revealed that pyridines and pyrazines related to shrimp-like flavor were produced in both aqueous residues obtained from the 2017 and 2018 catches upon treatment under subcritical water conditions.
Micelles can be formed from coenzyme Q10 (CoQ10) and dipotassium glycyrrhizate (GZK2) by using an inclusion complex of CoQ10 with γ-cyclodextrin (γ-CD). The mechanism of micelle formation was kinetically investigated. Adding GZK2 to a supersaturated solution of the CoQ10/γ-CD inclusion complex led to a linear increase in the solubility of CoQ10 due to the formation of micelles of CoQ10 when the molar ratio of GZK2/γ-CD increased to ∼1.6, after which the concentration remained constant. The equilibrium constant K for micelle formation was 0.68 (−) and the ratio of GZK2 to CoQ10 was 1. These results suggest that the formation of CoQ10 micelles with GZK2 might proceed via the displacement of CoQ10 by GZK2 in the γ-CD cavity followed by the formation of CoQ10 micelles.
Natural hydrocarbon compounds are extremely in high demand across various applications. For instance, squalene (SQ) is widely used in cosmetic and food supplement industries, due to beneficial health components. The aim of this study was to investigate the potentials of antioxidant addition on the physical properties, as well as SQ stability in spray-dried powder at various oil droplet diameters (0.3 – 4 µm). Rosemary oil extract served as antioxidant, while iron (II) sulfate accelerated the oxidation. Subsequently, SQ stability was evaluated at four separate temperatures, termed 25, 50, 70, and 105°C, after one month storage. Also, the morphological structures of the samples were characterized with scanning electron microscopy (SEM). The results showed the oil droplet diameter influenced the physical properties of SQ, as lesser drip sizes were known to enhance material strength. Furthermore, antioxidant inclusion proved to be effective in inhibiting oxidation, particularly in powders with extensive oil droplet diameter. Therefore, high regression coefficients (R2 > 0.97) and reduced chi-square confirmed Weibull model acceptance in predicting the retention of SQ content.
Based on a two-dimensional percolation theory and an autocatalytic rate expression for oil autoxidation, a statistical model is proposed to estimate the effects of the oil droplet size and the volume fraction of oil within the microcapsule on the oxidation of microencapsulated oil, by means of computational simulations. The model can address both the unique oxidation steps for microencapsulated oil: The rapid progress of oxidation at the early stage of storage and the leveling off of the oxidation after prolonged storage. The simulation also demonstrates that the reduction of the oil droplet size retards the oxidation of microencapsulated oil as well as lowering of the oil fraction within the microcapsule. Practical Applications: A statistical model is proposed to simulate oxidation process of microencapsulated oil. The simulation enable us to reasonably design oil microencapsulation. Based on a two-dimensional percolation theory and an autocatalytic rate expression for oil autoxidation, a statistical model is proposed to estimate the effects of the oil droplet size and the volume fraction of oil within the microcapsule on the oxidation of microencapsulated oil, by means of computational simulations.
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