不同多糖和交联剂对蓝蓟油微胶囊的影响。
Effect of different polysaccharides and crosslinkers on echium oil microcapsules.
机构信息
University of São Paulo, Faculty of Animal Science and Food Engineering, Av. Duque de Caxias Norte, 225, CP 23, CEP 13535 900, Pirassununga, SP, Brazil.
University of São Paulo, Faculty of Animal Science and Food Engineering, Av. Duque de Caxias Norte, 225, CP 23, CEP 13535 900, Pirassununga, SP, Brazil; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais 10, 28040, Madrid, Spain.
出版信息
Carbohydr Polym. 2016 Oct 5;150:319-29. doi: 10.1016/j.carbpol.2016.05.044. Epub 2016 May 17.
Microencapsulation by complex coacervation using gelatin and arabic gum (AG) as wall materials and transglutaminase for crosslinking is commonly used. However, AG is only produced in a few countries and transglutaminase is expensive. This work aimed to evaluate the encapsulation of echium oil by complex coacervation using gelatin and cashew gum (CG) as wall materials and sinapic acid (S) as crosslinker. Treatments were analyzed in relation to morphology, particle size, circularity, accelerated oxidation and submitted to different stress conditions. Rounded microcapsules were obtained for treatments with AG (45.45μm) and microcapsules of undefined format were obtained for treatments with CG (22.06μm). The S incorporation for 12h improved the oil stability by three fold compared to oil encapsulated without crosslinkers. Treatments with CG and S were resistant to different stress conditions similar to treatments with AG and transglutaminase, making this an alternative for delivery/application of compounds in food products.
使用明胶和阿拉伯胶（AG）作为壁材，转谷氨酰胺酶进行交联的复凝聚微胶囊化法被广泛应用。然而，AG 仅在少数几个国家生产，转谷氨酰胺酶价格昂贵。本研究旨在评估使用明胶和腰果胶（CG）作为壁材，以及芥子酸（S）作为交联剂的复凝聚法对埃奇木油的包封。处理方式与形态、粒径、圆度、加速氧化和不同的应激条件有关。用 AG（45.45μm）处理得到了圆形微胶囊，而用 CG（22.06μm）处理得到了无定形格式的微胶囊。与未加交联剂的油相比，S 结合 12h 可使油的稳定性提高三倍。CG 和 S 的处理方式与 AG 和转谷氨酰胺酶的处理方式相似，能耐受不同的应激条件，这为化合物在食品产品中的传递/应用提供了一种替代方法。
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