Tan Phui Yee, Tan Tai Boon, Chang Hon Weng, Tey Beng Ti, Chan Eng Seng, Lai Oi Ming, Baharin Badlishah Sham, Nehdi Imededdine Arbi, Tan Chin Ping
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia.
Food Chem. 2018 Feb 15;241:79-85. doi: 10.1016/j.foodchem.2017.08.075. Epub 2017 Aug 24.
Tocotrienol microcapsules (TM) were formed by firstly preparing Pickering emulsion containing tocotrienols, which was then gelled into microcapsules using alginate and chitosan. In this study, we examined the stability of TM during storage and when applied into a model food system, i.e. yogurt. During storage at 40°C, TM displayed remarkably lower tocotrienols loss (50.8%) as compared to non-encapsulated tocotrienols in bulk oil (87.5%). When the tocotrienols were incorporated into yogurt, the TM and bulk oil forms showed a loss of 23.5% and 81.0%, respectively. Generally, the tocotrienols were stable in the TM form and showed highest stability when these TM were added into yogurt. δ-Tocotrienol was the most stable isomer in both forms during storage and when incorporated into yogurt. The addition of TM into yogurt caused minimal changes in the yogurt's color and texture but slightly altered the yogurt's viscosity.
生育三烯酚微胶囊（TM）的制备方法是，首先制备含生育三烯酚的皮克林乳液，然后用海藻酸盐和壳聚糖将其凝胶化为微胶囊。在本研究中，我们考察了TM在储存期间以及应用于模型食品体系（即酸奶）时的稳定性。在40°C储存期间，与散装油中未包封的生育三烯酚（87.5%）相比，TM的生育三烯酚损失显著更低（50.8%）。当将生育三烯酚添加到酸奶中时，TM形式和散装油形式的损失分别为23.5%和81.0%。一般来说，生育三烯酚以TM形式时是稳定的，并且当将这些TM添加到酸奶中时表现出最高的稳定性。在储存期间以及添加到酸奶中时，δ-生育三烯酚在两种形式中都是最稳定的异构体。向酸奶中添加TM对酸奶的颜色和质地影响最小，但略微改变了酸奶的粘度。
