Morphology of Powder of Functional Fatty Acids and Stability Control with Powder Formation

从d-柠檬烯的释放特性和氧化稳定性两方面研究了包封d-柠檬烯的稳定性。释放速率和氧化速率与相对湿度密切相关。这种依赖关系不是简单的，并且发现水活度对释放速率和氧化速率的影响存在差异。这一结果可以用粉末结构的变化来解释，在储存过程中，非晶胶囊基质变成了糊状物质。释放常数和氧化速率常数在接近玻璃化转变温度的储存温度处达到最大值。大粉粒比小粉粒稳定性好，胶囊风味释放量低。此外，除了乳滴大小影响喷雾干燥过程中的保留率外，乳滴大小还会影响被封装香精粉的稳定性。粉末中小尺寸香精的稳定性低于大尺寸香精，尤其是对香精（d-柠檬烯）的简单零级动力学氧化。CLSM是研究喷雾干粉形态的有效工具，具有良好的无损结构。这些结果表明，喷雾干燥的粉末在较高的温度下显示出较大的粉末量，其中液泡较大，导致粉末密度较低，这为行业提供了明显的包装优势。此外，CLSM可作为一种具有挑战性的研究食品粉末胶囊化的新方法。

The stability of encapsulated d-limonene was studied in view of the release characteristics and oxidation stability. The release rate and the oxidation rate were closely related to the relative humidity. The dependence was not simple and a discrepancy in the effect of water activity on the release and oxidation rates was found. The results could be explained by a change in the powder structure, where the amorphous capsule matrix was changed into a paste-like mass during storage. The release and the oxidation rate constants showed the maximum value at the storage temperature near the glass transition temperature.The large powder size showed the higher stability and lower release of encapsulated flavor than the small powder size. Furthermore, in addition to the effect of emulsion droplet size on the retention during spray drying, the emulsion size also affected the stability of encapsulated flavor powder. The small flavor size in the powder showed the lower stability than the large size of flavor especially for the simple zero order kinetic oxidation of flavor (d-limonene). CLSM was shown to be a useful tool for studying the morphology with a non-destructive structure of spray-dried powder. These results suggest that spray-dried powder at higher temperatures shows a larger amount of powder with the vacuole inside and the larger vacuole size resulting lower density of powder which provides an obvious packaging advantage for the industry. Furthermore, CLSM can be useful the new challenging novel method for studying the encapsulated food powder.