Sun Xiuxiu, Cameron Randall G, Manthey John A, Hunter Wayne B, Bai Jinhe
U.S. Horticultural Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, 2001 S. Rock Road, Ft. Pierce, FL 34945, USA.
Foods. 2020 Aug 31;9(9):1200. doi: 10.3390/foods9091200.
The objectives of this research were to microencapsulate tangeretin, and to evaluate the basic characteristics of the microcapsule products. Tangeretin is a polymethoxyflavone (PMF) which has been revealed to possess various health benefits and is abundant in tangerine and other citrus peels. Microencapsulation technology is widely employed in the food and pharmaceutical industries to exploit functional ingredients, cells, and enzymes. Spray drying is a frequently applied microencapsulation method because of its low cost and technical requirements. In this research, tangeretin dissolved at different concentrations in bergamot oil was microencapsulated in a citrus pectin/sodium alginate matrix. The resulting microcapsule powder showed promising physical and structural properties. The retention efficiency of tangeretin was greater at a concentration of 2.0% (98.92%) than at 0.2% (71.05%), probably due to the higher temperature of the emulsion during the homogenizing and spray-drying processes. Encapsulation efficiency was reduced with increased concentration of tangeretin. Our results indicate that tangeretin could be successfully encapsulated within a citrus pectin/sodium alginate matrix using bergamot oil as a carrier.
本研究的目的是将陈皮苷微胶囊化，并评估微胶囊产品的基本特性。陈皮苷是一种多甲氧基黄酮（PMF），已被证实具有多种健康益处，且在橘子和其他柑橘类果皮中含量丰富。微胶囊化技术在食品和制药行业中广泛应用于开发功能性成分、细胞和酶。喷雾干燥是一种常用的微胶囊化方法，因为其成本低且技术要求不高。在本研究中，将不同浓度溶解于佛手柑油中的陈皮苷微胶囊化于柑橘果胶/海藻酸钠基质中。所得微胶囊粉末显示出良好的物理和结构性能。陈皮苷在浓度为2.0%时的保留效率（98.92%）高于0.2%时（71.05%），这可能是由于在均质化和喷雾干燥过程中乳液温度较高。随着陈皮苷浓度的增加，包封效率降低。我们的结果表明，以佛手柑油为载体，陈皮苷能够成功地包裹在柑橘果胶/海藻酸钠基质中。
