Graduate Institute of Biotechnology, National Chung-Hsing University, Taichung, Taiwan.
J Sci Food Agric. 2013 Apr;93(6):1516-9. doi: 10.1002/jsfa.5870. Epub 2012 Aug 30.
Oil bodies isolated from sesame seeds coalesced to form large oil drops when they were solidified in a drying process commonly used for food products. The aim of this study was to develop a protocol to solidify oil bodies for long-term storage at room temperature.
On the basis of testing several excipients, the coalescence of oil bodies could be effectively prevented when they were combined with mannitol. Sizes of oil bodies appeared similar under a light microscope before and after powderisation in combination with 70% or more mannitol. Artificial oil bodies were successfully generated with sesame oil, phospholipid and recombinant sesame caleosin. Following the developed protocol, native and artificial oil bodies were stably solidified in tablets. Both native and artificial oil bodies dissolved from the tablets remained stable after an accelerated stress test under a condition of 75% humidity at 40 °C for 4 months.
A protocol was successfully developed for the solidification of native and artificial oil bodies in stable powder and tablet forms. This successful protocol is very likely to expedite the utilisation of artificial oil bodies in their potential applications.
芝麻种子中分离出的油体在食品加工中常用的干燥过程中凝固时会聚集成大油滴。本研究旨在开发一种将油体固化以在室温下长期储存的方法。
在测试了几种赋形剂后，发现油体与甘露醇结合可以有效防止聚结。在与 70%或更高浓度的甘露醇结合进行粉末化之前和之后，油体的大小在光显微镜下看起来相似。用芝麻油、磷脂和重组芝麻钙调素成功地生成了人造油体。采用所开发的方案，天然和人造油体稳定地固化在片剂中。在 40°C、相对湿度 75%的加速条件下进行 4 个月的加速稳定性试验后，从片剂中溶解的天然和人造油体均保持稳定。
成功开发了一种将天然和人工油体稳定地固化为粉末和片剂形式的方法。该成功的方案很可能会加速人工油体在潜在应用中的利用。
