State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China; Department of Food Engineering, Faculty of Engineering, University of Gezira, Wad Medani, Sudan.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen.
Int J Biol Macromol. 2021 Feb 28;171:208-216. doi: 10.1016/j.ijbiomac.2020.12.045. Epub 2020 Dec 10.
This study aimed to evaluate the potential of maltodextrin (MD) combination with gum arabic (GA), and whey protein isolate (WPI) on the microencapsulation of gurum seeds oil by a spray-drying method. Three formulations of protein-based (PB) (WPI: MD, 2:1), carbohydrate-based (CHOB) (GA: MD, 2:1), and mixed (MIX) (WPI: GA: MD, 1:1:1) wall materials were designed. The moisture content and water activity were in the range of 1.65-3.67% and 0.17-0.31, respectively, which is suitable for long-term storage. The best results were achieved when gurum seed oil was microencapsulated with carbohydrate-based, where it had the highest microencapsulation yield (92.80%) and microencapsulation efficiency (97.38%). Carbohydrate-based showed the highest relative crystallinity (32.25%) and the temperature of the glass transition (58.20 °C). FT-IR revealed that the oil was well encapsulated in the microcapsules. SEM of microcapsules showed spherical shapes without any apparent cracking on the surfaces. During the oxidative stability study, carbohydrate-based microencapsulation was the wall material that best protected the active materials against lipid oxidation.
本研究旨在评估麦芽糊精（MD）与阿拉伯胶（GA）和乳清蛋白分离物（WPI）组合在喷雾干燥法微胶囊化瓜鲁姆种子油中的潜力。设计了三种基于蛋白质的（PB）（WPI：MD，2：1）、基于碳水化合物的（CHOB）（GA：MD，2：1）和混合（MIX）（WPI：GA：MD，1：1：1）壁材料配方。水分含量和水活度分别在 1.65-3.67%和 0.17-0.31 范围内，适合长期储存。当用碳水化合物基微胶囊化瓜鲁姆籽油时，得到了最佳结果，其微胶囊化产率（92.80%）和微胶囊化效率（97.38%）最高。碳水化合物基显示出最高的相对结晶度（32.25%）和玻璃化转变温度（58.20°C）。FT-IR 表明油被很好地包封在微胶囊中。微胶囊的 SEM 显示出球形，表面没有明显的裂纹。在氧化稳定性研究中，碳水化合物基微胶囊化是一种壁材料，可最好地保护活性物质免受脂质氧化。
