Department of Food Technology, Jaipur National University, Jagatpura, Jaipur, Rajasthan, 302017, India.
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, (Deemed to be University), Longowal, Sangrur, Punjab,148016, India.
Int J Biol Macromol. 2017 Dec;105(Pt 1):1232-1240. doi: 10.1016/j.ijbiomac.2017.07.160. Epub 2017 Jul 27.
The objective of the present study was to investigate the effect of different combinations of carrier agents (Maltodextrin, gum arabic and whey protein concentrate) on the emulsion properties, encapsulation efficiency and oxidative stability of encapsulated drumstick oil powder (EDOP), produced by spray drying to increase its usage as an active ingredient. Feed emulsion characteristics were studied in terms of emulsion stability, droplet size, viscosity and surface charge. Obtained spray dried EDOP was characterized for physical and flow properties, microstructure and oxidative stability. EDOP obtained from the MD:GA emulsion showed higher encapsulation efficiency than MD:WPC. Higher encapsulation efficiency along with medium flow properties and better oxidative stability was observed with microcapsules obtained by MD:GA carrier agent. Microstructure of EDOP with MD:GA showed no cracks, smother appearance with continuous wall. EDOP with MD:GA had better stability and were stable at 45°C, which confirms the protective effect of this carrier agent in encapsulating the drumstick oil.
本研究的目的是研究不同载体（麦芽糊精、阿拉伯胶和乳清浓缩蛋白）组合对喷雾干燥制备的鼓槌油粉末（EDOP）乳液性质、包埋效率和氧化稳定性的影响，以增加其作为活性成分的用途。乳液特性方面，研究了乳液稳定性、粒径、粘度和表面电荷。喷雾干燥得到的 EDOP 的物理和流动性能、微观结构和氧化稳定性都进行了表征。MD:GA 乳液得到的 EDOP 包埋效率高于 MD:WPC。用 MD:GA 载体得到的微胶囊具有较高的包埋效率、中等的流动性能和更好的氧化稳定性。MD:GA 得到的 EDOP 微观结构无裂纹，外观光滑，壁连续。MD:GA 的 EDOP 具有更好的稳定性，在 45°C 下稳定，这证实了该载体在包埋鼓槌油方面的保护作用。
