摘要
为探究奇亚籽油微胶囊的储藏稳定性及释放性质,通过监测奇亚籽油微胶囊在4、25、65℃下储藏过程中过氧化值的变化,对其进行氧化动力学研究及货架期预测;测定了不同温度和pH对其芯材释放率的影响,并采用Avrami′s公式分析微胶囊中芯材的释放率,考察微胶囊在储藏期间的释放动力学。结果表明:奇亚籽油经微胶囊化后,过氧化值上升速率降低,符合一级氧化动力学方程;25℃储藏条件下,奇亚籽油的货架期为16 d,而微胶囊的货架期延长至101 d;且微胶囊在65℃储藏6 d后仍能保持较高α-亚麻酸含量(54.64%);高温、强酸、强碱环境会促进微胶囊中奇亚籽油的释放,其释放介于一级释放动力学和二级释放动力学之间。综上,微胶囊化可有效减缓奇亚籽油的氧化,提高奇亚籽油的储藏稳定性,延长货架期。
To explore the storage stability and release properties of chia seed oil microcapsules,the oxidation kinetics and predicted product shelf life were studied by monitoring the change of peroxide value(POV)of chia seed oil microcapsules stored at 4,25℃and 65℃,and the effects of temperature and pH on its release were determined,and the release kinetics during storage was investigated by analyzing the release rate of chia seed oil with Avrami′s equation.The results showed that the increase rate of POV decreased after microencapsulation,which conformed to the first-order oxidation kinetics equation.The shelf life of chia seed oil at 25℃was 16 d,while the shelf life of microcapsules was extended to 101 d.And theα-linolenic acid content still remained high(54.64%)at 65℃for 6 d.Besides,the high temperature,strong acid and alkali environment could promote the release of chia seed oil.The release reaction of the microcapsules was between the first-order release dynamics and the second-order release dynamics.In conclusion,microencapsulation could effectively slow down the oxidation of chia seed oil,improve its storage stability,and prolong the shelf life.
作者
韩婕妤
罗文涛
庞月红
沈晓芳
HAN Jieyu;LUO Wentao;PANG Yuehong;SHEN Xiaofang(School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2022年第12期97-101,共5页
China Oils and Fats
基金
国家重点研发计划项目(2018YFC1602300)。
关键词
奇亚籽油
微胶囊
储藏稳定性
释放性质
动力学
chia seed oil
microcapsule
storage stability
release property
kinetics
