LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas, SP CEP 13083-862, Brazil.
LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas, SP CEP 13083-862, Brazil.
Carbohydr Polym. 2015 Nov 20;133:578-86. doi: 10.1016/j.carbpol.2015.07.025. Epub 2015 Jul 17.
The effect of the degree of polymerization (DP) of inulin was evaluated on its encapsulant characteristics. We assessed the influence of the average inulin DP (DP ≥10 and DP ≥23) in the ultrasound-assisted encapsulation of annatto seed oil using the freeze-drying technique for particle formation. The intensification of the homogenization process with ultrasound did not improve the characteristics of the emulsions due to the physicochemical limitations of the inulin molecular chain (molecules do not exhibit surface activity). The particle morphology, oil entrapment efficiency, encapsulation efficiency, X-ray diffraction, thermogravimetric analysis and Rancimat analyses proved the effectiveness of inulin as a wall material. The properties influenced by the DP were the surface oil, encapsulation efficiency, water activity, particle size and oxidative stability of the encapsulated oil because the highest DP promoted the formation of microparticles with lower surface oil content, greater encapsulation efficiency, low water activity, larger size and greater protection against oil oxidation.
评估了菊粉聚合度（DP）对其包封特性的影响。我们评估了平均菊粉 DP（DP≥10 和 DP≥23）对番红花籽油超声辅助冷冻干燥造粒包封的影响。由于菊粉分子链的物理化学限制（分子没有表现出表面活性），超声强化均质过程并没有改善乳液的特性。颗粒形态、油包埋效率、包封效率、X 射线衍射、热重分析和 Rancimat 分析证明了菊粉作为壁材的有效性。DP 影响的性质是表面油、包封效率、水活度、颗粒大小和包封油的氧化稳定性，因为最高 DP 促进了具有较低表面油含量、更高包封效率、低水活度、更大尺寸和更大油氧化保护作用的微粒子的形成。
