State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
Int J Biol Macromol. 2020 Jun 1;152:1125-1134. doi: 10.1016/j.ijbiomac.2019.10.201. Epub 2019 Nov 18.
The aim of this study was to investigate the characteristics of the Fingered citron extract (FCE) microcapsules powders with different formulations of the encapsulation carrier agents [gum arabic (GA), maltodextrin (MD), modified starch (MS), and whey protein (WP)], which are obtained through spray drying. Encapsulation yield, encapsulation efficiency, moisture content, hygroscopicity, water activity, density properties, Carr's index, cohesiveness, flowability, porosity, wettability, solubility, color, particle size, thermal behavior, relative crystallinity, and micrographs were analyzed. Moreover, chemical structure of the microcapsule powder was identified using Fourier transform infrared spectroscopy (FT-IR). Best results were achieved when Fingered citron extract was encapsulated using gum arabic/maltodextrin/modified starch (GMS) formulation as carrier agents, where it had the highest encapsulation yield (89.39%) and encapsulation efficiency (87.20%). Furthermore, it achieved the best result in density properties, flowability, porosity, wettability, and relative crystallinity. These results have shown that using gum arabic/maltodextrin/modified starch formulation was superior for production of the Fingered citron extract microcapsules powders.
本研究旨在研究不同包埋载体剂（阿拉伯胶（GA）、麦芽糊精（MD）、改性淀粉（MS）和乳清蛋白（WP））的手指柠檬提取物（FCE）微胶囊粉末的特性，这些粉末是通过喷雾干燥获得的。分析了包封产率、包封效率、水分含量、吸湿性、水分活度、密度特性、卡尔指数、内聚性、流动性、孔隙率、润湿性、溶解度、颜色、粒径、热行为、相对结晶度和微观结构。此外，还使用傅里叶变换红外光谱（FT-IR）鉴定了微胶囊粉末的化学结构。当使用阿拉伯胶/麦芽糊精/改性淀粉（GMS）作为载体剂包封手指柠檬提取物时，获得了最佳结果，其包封产率（89.39%）和包封效率（87.20%）最高。此外，它在密度特性、流动性、孔隙率、润湿性和相对结晶度方面也取得了最佳效果。这些结果表明，使用阿拉伯胶/麦芽糊精/改性淀粉配方生产手指柠檬提取物微胶囊粉末更具优势。
