期刊论文

Preparation and Stability Evaluation of Anthocyanin Microcapsules by Emulsification/Internal Gelation with Optimized Spray Drying

中文

食品科学

1002-6630

2020

41

2

267-275

10.7506/spkx1002-6630-20181228-330

湖北省科技支撑计划项目(2015BHE015) 国家国际科技合作专项(2014DFG32310) 湖北省教育厅科学技术研究计划青年人才项目(Q20171709)。

本校为第一机构

以海藻酸钠为壁材,基于内源乳化法制备微胶囊化的湿态花色苷,经优化喷雾干燥条件制备花色苷微胶囊,考察花色苷微胶囊粒径和形态及微胶囊化前后花色苷的光照、温度及胃肠消化稳定性。花色苷微胶囊喷雾干燥的最佳工艺条件为加热器温度120℃、进料速率12 r/min、真空压力0.03 MPa,包埋率为75.12%,平均粒径为558.2 nm。光照5 h,花色苷和花色苷微胶囊保存率分别为63.7%、82.1%;避光5 h,花色苷和花色苷微胶囊保存率分别为78.6%、91.4%;90℃条件下,花色苷和花色苷微胶囊半衰期分别为2.54、6.39 h;2 h胃消化,花色苷和花色苷微胶囊保存率分别为45.3%、83.7%;4 h肠消化,花色苷和花色苷微胶囊保存率分别为0...

Spray-dried microencapsulated anthocyanins were prepared by emulsification/internal gelation with sodium alginate as the wall material. The drying process was optimized. The particle size and morphology of anthocyanin microcapsules were investigated. The stability of native and microencapsulated anthocyanins against light, temperature and gastrointestinal digestion was also evaluated. The optimal process parameters were determined as follows: heater temperature of 120 ℃, feeding rate of 12 r/min, and vacuum pressure of 0.03 MPa, giving a micro...