Donovan Joseph D, Cadwallader Keith R, Lee Youngsoo
The Univ. of Illinois, Urbana-Champaign, IL, 61820, U.S.A.
J Food Sci. 2016 Mar;81(3):E643-50. doi: 10.1111/1750-3841.13243. Epub 2016 Feb 15.
Butyric acid is an important short-chain fatty acid for intestinal health and has been shown to improve certain intestinal disease states. A triglyceride containing 3 butyric acid esters, tributyrin (TB) can serve as a source of butyric acid; however, the need to target intestinal delivery and mitigate unpleasant sensory qualities has limited its use in food. Microencapsulation, the entrapment of one or more cores within a matrix, may provide a solution to the aforementioned challenge. This research primarily focused on the influence of (1) wall material: whey and soy protein isolate (WPI and SPI, respectively) and gamma-cyclodextrin (GCD), (2) wall additives: inulin of varying chain length, and (3) processing method: spray or oven drying (SD or OD, respectively) on the morphological properties and volatile retention of TB within microcapsules. SPI-based microcapsules retained significantly less (P < 0.001) TB compared to WPI-based microcapsules as measured by gas chromatography. The inclusion of inulin in the SD WPI-based microcapsules increased (P < 0.001) TB retention over WPI-based microcapsules without inulin. Inulin inclusion into WPI-based microcapsules resulted in a smoother, minimally-dented, circular morphology as compared to noninulin containing WPI-based microcapsules as shown by scanning electron microscopy. GCD and TB OD microcapsules retained more (P < 0.001) TB (94.5% ± 1.10%) than all other WPI, WPI-inulin, and GCD TB SD microcapsules. When spray dried, the GCD-based microcapsules exhibited (P < 0.001) TB retention than all other microcapsules, indicating the GCD may be unsuitable for spray drying. These findings demonstrate that microencapsulated TB in GCD can lead to minimal TB losses during processing that could be utilized in functional food applications for intestinal health.
丁酸是对肠道健康很重要的一种短链脂肪酸，已被证明可改善某些肠道疾病状态。一种含有3个丁酸酯的甘油三酯，即三丁酸甘油酯（TB），可作为丁酸的来源；然而，靶向肠道递送以及减轻不良感官特性的需求限制了其在食品中的应用。微胶囊化，即将一种或多种核心物质包裹在基质中，可能为上述挑战提供解决方案。本研究主要关注以下因素对微胶囊中TB的形态特性和挥发性保留的影响：（1）壁材：乳清蛋白分离物和大豆蛋白分离物（分别为WPI和SPI）以及γ-环糊精（GCD）；（2）壁材添加剂：不同链长的菊粉；（3）加工方法：喷雾干燥或烘箱干燥（分别为SD或OD）。通过气相色谱法测定，与基于WPI的微胶囊相比，基于SPI的微胶囊保留的TB显著更少（P < 0.001）。在基于WPI的SD微胶囊中加入菊粉，与不含菊粉的基于WPI的微胶囊相比，TB保留量增加（P < 0.001）。扫描电子显微镜显示，与不含菊粉的基于WPI的微胶囊相比，在基于WPI的微胶囊中加入菊粉会产生更光滑、凹痕最小的圆形形态。GCD和TB OD微胶囊保留的TB比所有其他基于WPI、基于WPI-菊粉和基于GCD的TB SD微胶囊更多（P < 0.001）（94.5% ± 1.10%）。喷雾干燥时，基于GCD的微胶囊的TB保留率比所有其他微胶囊都低（P < 0.001），这表明GCD可能不适合喷雾干燥。这些发现表明，GCD中的微胶囊化TB在加工过程中TB损失最小，可用于肠道健康功能性食品应用。
