Characterization of spray drying microencapsulation of almond oil into taro starch spherical aggregates
Characterization of spray drying microencapsulation of almond oil into taro starch spherical aggregates
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DOI：
10.1016/j.lwt.2018.11.079
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发表时间：
2019-03-01
影响因子：
6
通讯作者：
Jaramillo-Echeverry, L. M.
中科院分区：
文献类型：
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作者：
Hoyos-Leyva, J. D.;Bello-Perez, L. A.;Jaramillo-Echeverry, L. M.
芋头淀粉球形聚集体作为微胶囊化疏水化合物的壁材具有很好的潜力。本研究认为这些球形聚集体可保护杏仁油免受氧化应激。测定了微胶囊的包封率、微胶囊形态和理化稳定性。总包封效率（TE）为56.0 +/-0.6%，而有效包封效率为37.5 +/-0.5%。微胶囊的尺寸在1.6-31.1 μ m的范围内，具有允许溶剂流过颗粒内空腔的多孔结构。结果发现，杏仁油主要位于球形聚集体的内部空腔中。喷雾干燥引起的杏仁油的过氧化值的增加，在微胶囊化的时候，这反过来又增强了化学稳定性。发现微胶囊的最大物理稳定性为约8.2 g/100 g（-1）的水分含量，温度范围为25-45 ℃的储存。总体而言，结果表明，球形聚集体提供了对微胶囊化杏仁油的氧化反应的保护。
Taro starch spherical aggregates have good potential as wall material for microencapsulation of hydrophobic compounds. This study considered these spherical aggregates for protection of almond oil against oxidative stress. Encapsulation efficiency, microcapsules morphology and physical and chemical stability of the micro-capsules were determined. The total encapsulation efficiency (TE) was 56.0 +/- 0.6%, while the effective encapsulation efficiency was 37.5 +/- 0.5%. The size of the microcapsules was in the range 1.6-31.1 mu m, with porous structure that allows the flow of solvents through the intraparticle cavities. It was found that the almond oil was located mostly in the internal cavities of the spherical aggregates. Spray drying induced an increase in the peroxide value of the almond oil at the time of microencapsulation, which in turn enhanced the chemical stability. The maximum physical stability of the microcapsules was found around 8.2 g.100 g(-1) of moisture content for temperatures in the range 25-45 degrees C of storage. Overall, the results showed that the spherical aggregates provide protection against oxidation reactions to microencapsulated almond oil.