Ravanfar Raheleh, Comunian Talita A, Dando Robin, Abbaspourrad Alireza
Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca 14853, NY, USA.
Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca 14853, NY, USA.
Food Chem. 2018 Feb 15;241:460-467. doi: 10.1016/j.foodchem.2017.09.023. Epub 2017 Sep 7.
A new technique is presented to optimize the formulation of microcapsules loaded with labile compounds. Fish oil was loaded into the microcapsule core and protected with a shell composed of whey protein microgel/beet pectin complexes. The microcapsules were formed using two different methods: microfluidics and homogenization. The microcapsules were further classified into three sub-groups. The first group was the microcapsules cross-linked with laccase (MCL), the second group was the microcapsules cross-linked with divalent cationic CaCl salt (MCS), and the third group consisted of control microcapsules (CM), with no cross-linking. The microfluidics method enabled tracking of the effect of the shell cross-linking ability of laccase, or CaCl, on microcapsules. It was demonstrated that MCL obtained by microfluidics are more physicochemically stable than those produced via a homogenizer. The effect of cross-linking agents on the microcapsules were more significant when the microcapsules were produced by microfluidics.
提出了一种优化负载不稳定化合物的微胶囊配方的新技术。将鱼油装入微胶囊核心，并用由乳清蛋白微凝胶/甜菜果胶复合物组成的外壳进行保护。使用两种不同方法制备微胶囊：微流控法和均质法。微胶囊进一步分为三个亚组。第一组是用漆酶交联的微胶囊（MCL），第二组是用二价阳离子氯化钙盐交联的微胶囊（MCS），第三组是无交联的对照微胶囊（CM）。微流控法能够追踪漆酶或氯化钙的外壳交联能力对微胶囊的影响。结果表明，通过微流控法获得的MCL在物理化学性质上比通过均质器生产的更稳定。当通过微流控法制备微胶囊时，交联剂对微胶囊的影响更显著。
