用共挤出技术将 GG 用亚麻籽胶微胶囊化。
Microencapsulation of GG with flaxseed mucilage using co-extrusion technique.
机构信息
Department of Food Science with Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia.
出版信息
J Microencapsul. 2021 Mar;38(2):134-148. doi: 10.1080/02652048.2020.1863490. Epub 2020 Dec 28.
AIM
This study aimed to evaluate the protective effect of flaxseed mucilage on the co-extrusion microencapsulation of GG.
METHODS
Core flow rate, chitosan coating, and flaxseed mucilage concentration were optimised for the microencapsulation of . The microbeads were characterised and evaluated on microencapsulation efficiency and cell released after 6 h of sequential digestion.
RESULTS
The optimised parameters for the microencapsulation were 1.0 mL/min core flow rate, 0.4% (w/v) chitosan coating, and 0.4% (w/v) flaxseed mucilage. The microbeads with flaxseed mucilage in core and wall materials had a smooth surface with 781.3 µm diameter, the highest microencapsulation efficiency (98.8% w/w), lowest swelling (5196.7% w/w) and erosion ratio (515.5% w/w), and least cell release (<40% w/w) with 9.31 log CFU mL after sequential digestion.
CONCLUSIONS
This study showed the protective capacity of flaxseed mucilage towards the GG during microencapsulation and gastrointestinal environment.
目的
本研究旨在评估亚麻籽胶对 GG 共挤出微胶囊化的保护作用。
方法
优化核心流速、壳聚糖包衣和亚麻籽胶浓度，用于 的微胶囊化。对微珠进行表征，并在连续消化 6 小时后评估微胶囊化效率和细胞释放。
结果
微胶囊化的优化参数为 1.0 mL/min 核心流速、0.4%（w/v）壳聚糖包衣和 0.4%（w/v）亚麻籽胶。具有核心和壁材中添加亚麻籽胶的 微珠表面光滑，直径为 781.3 µm，微胶囊化效率最高（98.8%w/w），溶胀率最低（5196.7%w/w）和侵蚀率最低（515.5%w/w），经连续消化后细胞释放量最少（<40%w/w），为 9.31 log CFU mL。
结论
本研究表明，在微胶囊化和胃肠道环境中，亚麻籽胶对 GG 具有保护能力。
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