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Application of wool keratin: an anti-ultraviolet wall material in spray drying

Authors :
Wenhua Yang
Zhihua Shan
Source :
J Food Sci Technol
Publication Year :
2021
Publisher :
Springer India, 2021.

Abstract

Low-molecular-weight keratin (LMWK) obtained from wool was employed as a wall material for the spray drying encapsulation of fish oil. Microcapsules with different LMWK contents were prepared, and their anti-ultraviolet performance and other features were studied. The results showed that LMWK was able to improve the encapsulation efficiency of fish oil because of its good emulsifying properties. When the LMWK content was increased from 0 to 10, 30 and 50%, the shelf life of the microcapsules under ultraviolet irradiation increased from 48 to 96 h, 144 h and 168 h, respectively. The strongest absorption efficiency of LMWK is shown in the UVc band. The chemical structure of LMWK did not change during an ultraviolet accelerating ageing test. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-020-04897-2) contains supplementary material, which is available to authorized users.

Details

Language :
English
Database :
OpenAIRE
Journal :
J Food Sci Technol
Accession number :
edsair.doi.dedup.....35d205cf096f1c13701f1630313caa8d