微胶囊化 Sacha Inchi 油（Plukenetia volubilis L.）的复凝聚法：形成和结构表征。
Microencapsulation of sacha inchi oil (Plukenetia volubilis L.) using complex coacervation: Formation and structural characterization.
机构信息
Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Universidade Federal Rural de Rio de Janeiro (UFRRJ), BR 465, Km 7, Seropédica, RJ 23890-000, Brazil.
Departamento de Engenharia Metalúrgica e Materiais, Universidade Federal Fluminense (UFF), Av. dos Trabalhadores, 420, Volta Redonda, RJ 27255-125, Brazil.
出版信息
Food Chem. 2019 Nov 15;298:125045. doi: 10.1016/j.foodchem.2019.125045. Epub 2019 Jun 19.
In this study, sacha inchi oil (SIO) (Plukenetia volubilis L.) was microencapsulated via complex coacervation of ovalbumin (OVA) and sodium alginate (AL), and the microcapsule properties were characterized. The omega-3 content in the SIO was evaluated after in vitro gastric simulation and microencapsulation. The coacervate complex between OVA and AL was evaluated based on electrostatic interactions and developed for use as a wall material via the SIO microencapsulation process. The best mass ratio for the biopolymers (OVA:AL) was 4:1 at pH 3.8, and the complex exhibited a thermal resistance at 189.86 °C. The SIO microcapsules showed a high encapsulation efficiency of approximately 94.12% in the ratio (OVA:AL) of 1:1. Furthermore, microencapsulated SIO presented resistance under gastric conditions with a low release of acyl (ω-3) units. These results demonstrate that it is possible to use OVA:AL as encapsulating agents to protect bioactive compounds and to improve the thermal behavior of microcapsules.
在这项研究中，通过卵清蛋白（OVA）和海藻酸钠（AL）的复合凝聚作用，将 Sacha inchi 油（SIO）（Plukenetia volubilis L.）微囊化，并对微胶囊的性质进行了表征。对 SIO 进行体外胃模拟和微囊化后，评估了其 ω-3 含量。基于静电相互作用，评估了 OVA 和 AL 之间的凝聚复合物，并将其开发为通过 SIO 微囊化过程用作壁材料。在 pH 3.8 时，生物聚合物（OVA:AL）的最佳质量比为 4:1，并且该复合物在 189.86°C 时表现出热抗性。SIO 微胶囊在（OVA:AL）比为 1:1 时表现出约 94.12%的高包封效率。此外，微囊化的 SIO 在胃条件下具有抗性，酰基（ω-3）单元的释放较低。这些结果表明，使用 OVA:AL 作为包封剂来保护生物活性化合物并改善微胶囊的热行为是可行的。
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