摘要
采用喷雾干燥法,选用3种配方制备琉璃苣油微胶囊,并对3组琉璃苣油微胶囊的理化性质、稳定性及体外模拟消化行为进行评估。结果表明:对比另外两种琉璃苣油微胶囊,以酪蛋白酸钠、明胶复配玉米糖浆为壁材制得的琉璃苣油微胶囊包埋率最高,95.7%;粒径最小,264.09 nm,微胶囊表观结构更加完整且分布均匀,具有更好的热稳定性和氧化稳定性;在体外模拟消化行为中其胃肠道芯材总释放率最高,82.47%。该配方较另外两种配方更适宜制备稳定性强,体外消化释放率高的琉璃苣油微胶囊。将琉璃苣油微胶囊化有助于人体对功能性油脂活性成分的吸收,适于食品工业的应用。
The borage oil was encapsulated using three groups of wall materials by spray drying method,the physicochemical properties,stability and in vitro release behavior of three different borage oil microcapsules were evaluated.The results showed that compared with the other two borage oil microcapsules,the encapsulation rate of borage oil microcapsules made of sodium casein and gelatin and corn syrup was the highest,up to 95.7%,and the particle size was the smallest(264.09 nm).The apparent structure of microcapsules is more complete and uniform.Meanwhile,differential scanning calorimetry,thermal analysis and accelerated storage experiments revealed that borage oil microcapsules presented the best protection against heat and oxidation,and the core material total release rate of borage oil microcapsules in gastrin-intestinal was also the largest after in vitro digestion(82.47%).Therefore,the formulation is more suitable than the other two formulations to prepare borage oil microcapsules with high stability and high in vitro digestion release rate.Microencapsulated borage oil contributes to the absorption of the active components of functional oils in the human body,which is more suitable for food industry applications.
作者
石燕
欧阳佰玲
张南海
闫薇
涂宗财
Shi Yan;Ouyang Bailing;Zhang Nanhai;Yan Wei;Tu Zongcai(State Key Laboratory of Food Science and Technology,Nanchang University,Department of Food Science and Engineering,Nanchang University,Nanchang 330047;Key Laboratory of Functional Organic Small Molecules,Ministry of Education,Jiangxi Normal University,Nanchang 330022)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第11期139-147,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31960479)。
关键词
琉璃苣油
微胶囊
理化性质
稳定性
体外模拟消化
borage oil
microcapsule
physicochemical properties
stability
in vitro digestion
