Facile microencapsulation of olive oil in porous starch granules: Fabrication, characterization, and oxidative stability

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成果类型：

期刊论文

作者：

Lei, Miao;Jiang, Fang-Cheng;Cai, Jie*;Hu, Si;Zhou, Rui;...

通讯作者：

Cai, Jie;He, Jing-Ren;Xiong, Xin-Gao

作者机构：

[Liu, Gang; Zhou, Rui; Cai, Jie; Hu, Si; He, Jing-Ren; Wang, Yue-Hui; Jiang, Fang-Cheng; Lei, Miao] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

[Wang, Hai-Bo] Wuhan Polytech Univ, Sch Chem & Environm Engn, Wuhan 430023, Hubei, Peoples R China.

[Xiong, Xin-Gao] Huazhong Univ Sci & Technol, Dept Otorhinolaryngol Head & Neck Surgery, Union Hosp, Tongji Med Coll, Wuhan 430022, Hubei, Peoples R China.

[Liu, Gang; Cai, Jie; He, Jing-Ren; Wang, Yue-Hui] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan, Hubei, Peoples R China.

[Liu, Gang; Cai, Jie; He, Jing-Ren; Wang, Yue-Hui] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Hubei, Peoples R China.

通讯机构：

[Cai, J; He, JR] W

[Xiong, Xin-Gao] H

Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

Huazhong Univ Sci & Technol, Dept Otorhinolaryngol Head & Neck Surgery, Union Hosp, Tongji Med Coll, Wuhan 430022, Hubei, Peoples R China.

Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan, Hubei, Peoples R China.

语种：

英文

关键词：

Starch;Porous starch;Microencapsulation

期刊：

International Journal of Biological Macromolecules

ISSN：

0141-8130

年：

2018

卷：

111

页码：

755-761

DOI：

10.1016/j.ijbiomac.2018.01.051

基金类别：

Research and Innovation Initiatives of WHPU [2018J01]; Applied Basic Research Programs of Wuhan Municipal Science and Technology Bureau of Hubei Province, China [2016020101010076]; Natural Science Foundation of Hubei Province of ChinaNatural Science Foundation of Hubei Province [2017CFB198, 2016CFC727]; National Natural Science Foundation for Young Scholars of ChinaNational Natural Science Foundation of China (NSFC)National Science Fund for Distinguished Young Scholars [31401640]; Science and Technology Support Program of Hubei Province [2015BBA167]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

化学与环境工程学院

摘要：

In this study, starch with porous structures derived from purple sweet potato was prepared and used as a food grade polymer for the microencapsulation of olive oil. The optimal reaction conditions for preparing porous starch were determined to improve its adsorption capacity as effective microcapsule-wall materials. Olive oil was then impregnated in microspheres, and loading ratio was optimized by investigating the restrictive factors, including the mass ratio of olive oil to porous starch, as well as the embedding temperature and time. The presence of olive oil in the starch matrix was confir...

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Facile microencapsulation of olive oil in porous starch granules: Fabrication, characterization, and oxidative stability

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