Development and optimization of spray-dried functional oil microcapsules: Oxidation stability and release kinetics
文献类型： 外文期刊
作者： Yue, Hao 1 ; Qiu, Bin 1 ; Jia, Min 1 ; Liu, Jie 2 ; Wang, Jing 2 ; Huang, Fenghong 1 ; Xu, Tongcheng 1 ;
作者机构： 1.Shandong Acad Agr Sci, Inst Agrofood Sci & Technol,Shandong Prov Food Sp, Key Lab Agroprod Proc Technol Shandong Prov, Key Lab Novel Food Resources Proc,Minist Agr, Jinan, Peoples R China
2.Beijing Technol & Business Univ, China Canada Joint Lab Food Nutr & Hlth Beijing, Beijing, Peoples R China
关键词： functional oil microcapsules; high amylose corn starch; response surface methodology; spray drying
期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）
ISSN： 2048-7177
年卷期： 2020 年 8 卷 9 期
页码：
收录情况： SCI
摘要： This study aimed to optimize the microencapsulation method for a functional oil using high amylose corn starch (HACS) and assessed its structure and antioxidant capacity. The results showed that the optimal microencapsulation condition is achieved by using 28.5% of functional oil, 15.75% of HACS, and 57.86% of proportion of monoglyceride in emulsifier with 94.86% microencapsulation efficiency. Scanning electron microscopy and particle size measurement showed that the functional oil microcapsules were uniform size, smooth surface, spherical shape, and without cracks in the wall of the capsules. In vitro oil release of microencapsulates results showed that microencapsulated functional oil containing HACS has a better sustained release effect. The microcapsules containing HACS exhibited a lower lipid oxidation rate during storage. In conclusion, microencapsulation of HACS as wall material improved the stability of functional oil and this formulation of microcapsules was satisfactorily applied in powdered food for diabetic patients.
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