优化明胶和阿拉伯胶胶囊，注入斑兰香精，用于多核香精粉末包埋。
Optimization of gelatin and gum arabic capsule infused with pandan flavor for multi-core flavor powder encapsulation.
机构信息
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University (Hat Yai Campus), Songkhla, 90110, Thailand.
Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
出版信息
Carbohydr Polym. 2019 Dec 15;226:115262. doi: 10.1016/j.carbpol.2019.115262. Epub 2019 Aug 29.
This study aims to create multi-core encapsulated flavor powder (MEFP) using gelatin, gum arabic infused with pandan flavor to capture Michelia Alba D.C. flavor powder (MADFP). The optimized formulae of the flavor-infused shell using gelatin-gum arabic (GGA) system consisted of gelatin (3.00% w/v), gum arabic (3.73% w/v), and pandan flavor (5.26% w/v) and provided high yield recovery with low moisture content and low water activity. The optimized MEFP also retain the pandan flavor within the wall material with high encapsulation efficiency. The release of the pandan flavor content from the shell of MEFP within 15 min was 394.92 ± 2.02 μg/mL with the slowest release rate constant. The MEFP exhibited the excellent efficiency encapsulation of the MADFP which suggested that MEFP can mutually retain the flavor within the wall material and entrap the flavor powder to protect active material against the heated steam system.
本研究旨在利用明胶和阿拉伯胶制备多芯包裹风味粉末（MEFP），并采用浸渍斑斓风味的方法对白玉兰花粉（MADFP）进行包埋。采用明胶-阿拉伯胶（GGA）体系的风味浸渍壳的优化配方由明胶（3.00% w/v）、阿拉伯胶（3.73% w/v）和斑斓风味（5.26% w/v）组成，具有较高的产率回收率、低水分含量和低水分活度。优化后的 MEFP 还能在壁材内保留较高的斑斓风味，包埋效率较高。在 15 分钟内，MEFP 壳内的斑斓风味释放量为 394.92±2.02μg/mL，释放速率常数最慢。MEFP 对 MADFP 具有优异的包埋效率，这表明 MEFP 可以在壁材内相互保留风味，并将风味粉末包埋起来，以保护活性物质免受加热蒸汽系统的影响。
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