Department of Gastronomy and Culinary Arts, Fine Arts Faculty, Beykent University, Istanbul, Turkey.
Department of Food Engineering, Engineering Faculty, Ondokuz Mayıs University, Samsun, Turkey.
J Sci Food Agric. 2021 Jan 15;101(1):120-130. doi: 10.1002/jsfa.10622. Epub 2020 Aug 10.
An ultrasonic spray nozzle was evaluated for the production of powders and microcapsules, using blueberry extract, modified starch (HI-CAP 100), and whey protein isolate (WPI). The effects of ultrasonic power and the concentration of coating materials on the characteristics of the resulting samples - such as viscosity, particle size, microencapsulation efficiency, color, glass transition temperature, Fourier-transform infrared spectroscopy (FTIR), X-ray powder diffraction (XRD), and morphology - were also studied.
The apparent viscosity was primarily affected by the self-heating of the ultrasonic nozzle as the power increased. The largest mean particle size of samples was observed under conditions of 30% coating concentration at 10 W. Glass transition temperatures (T ) of the samples were affected by all atomization parameters significantly (P < 0.05) and the highest T values of all samples were determined when the coating concentration was maximum (30%) and power level was minimum (5 W). The FTIR and XRD results indicate that the power of the ultrasonic nozzle did not cause any change in WPI structure and led to only a small change in the structure of HI-CAP 100 at 10 W. The short atomization time preserved, to some extent, the properties of the coating materials and the blueberry extract. With regard to the morphological properties, it was observed that the samples obtained with WPI showed less shrinkage than HI-CAP 100.
The results indicated that an ultrasonic nozzle could be used successfully to prepare the blueberry microcapsule with HI-CAP 100 and WPI as coating materials. This study may contribute to the development of ultrasonic nozzle applications using different coatings for the microencapsulation of high-quality functional materials. © 2020 Society of Chemical Industry.
本研究采用蓝莓提取物、改性淀粉（HI-CAP 100）和乳清蛋白分离物（WPI），对超声喷雾喷嘴进行评价，以制备粉末和微胶囊。还研究了超声功率和涂层材料浓度对所得样品特性的影响，如粘度、粒径、微胶囊效率、颜色、玻璃化转变温度、傅里叶变换红外光谱（FTIR）、X 射线粉末衍射（XRD）和形态。
表观粘度主要受超声喷嘴自热影响，随功率增加而增大。在 10 W 下 30%涂层浓度条件下观察到样品的最大平均粒径。所有雾化参数均显著影响样品的玻璃化转变温度（T）（P<0.05），所有样品的最高 T 值均在涂层浓度最大（30%）和功率水平最小（5 W）时确定。FTIR 和 XRD 结果表明，超声喷嘴的功率未引起 WPI 结构发生任何变化，仅在 10 W 时使 HI-CAP 100 结构发生微小变化。短的雾化时间在一定程度上保持了涂层材料和蓝莓提取物的性质。就形态特性而言，观察到用 WPI 获得的样品比 HI-CAP 100 收缩程度更小。
结果表明，超声喷嘴可成功用于制备以 HI-CAP 100 和 WPI 为包衣材料的蓝莓微胶囊。本研究可能有助于使用不同涂层对高质量功能性材料进行微胶囊化的超声喷嘴应用的发展。 © 2020 英国化学学会。
