Saffari Mohammad Mahdi, Farzi Mina, Emam-Djomeh Zahra, Moini Sohrab, Mohammadifar Mohammad Amin
Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, University of Tehran, Karadj, Tehran, 31587-11167, Iran.
Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
J Texture Stud. 2013 Feb;44(1):12-20. doi: 10.1111/j.1745-4603.2012.00359.x. Epub 2012 Jul 5.
The effects of adding one of the species of Iranian gum tragacanth, Astragalus compactus, to maltodextrin solutions used for microencapsulation of 2-methylbutyl acetate (water-soluble flavoring compound of strawberry) were studied. Initial emulsions were evaluated regarding rheological behavior and particle size distribution. The resulted microcapsules were also analyzed for particle size distributions, glass transition temperature T , the morphology of the capsules and the rate of release from them. The results showed that addition of 0.5% w/w A. compactus gum to maltodextrin solutions (14.5% w/w) can increase the viscosity and T to an optimum level and can prevent stickiness. Also this species of gum tragacanth had an interesting effect in reducing physical defects of microcapsules and eliminated ruptures significantly. It was also showed that the rate of release of 2-methylbutyl acetate decreased by incorporating gum tragacanth in the wall material. PRACTICAL APPLICATIONS: Microencapsulation is of great interest in preservation of flavoring compounds. One of the most important wall materials is maltodextrin, which has several defects to protect flavorings. This study proposes the use of a new material, Iranian gum tragacanth from Astragalus compactus, to overcome these defects. It was found that new microcapsules did not undergo rupture and could retain the flavoring well.
研究了将伊朗黄芪胶的一种（紧密黄芪）添加到用于微囊化乙酸2-甲基丁酯（草莓的水溶性调味化合物）的麦芽糊精溶液中的效果。对初始乳液的流变行为和粒径分布进行了评估。还对所得微胶囊的粒径分布、玻璃化转变温度T、胶囊形态及其释放速率进行了分析。结果表明，向麦芽糊精溶液（14.5%w/w）中添加0.5%w/w的紧密黄芪胶可将粘度和T提高到最佳水平，并可防止粘性。此外，这种黄芪胶在减少微胶囊的物理缺陷和显著消除破裂方面具有有趣的效果。研究还表明，通过在壁材中加入黄芪胶，乙酸2-甲基丁酯的释放速率降低。实际应用：微囊化在调味化合物的保存方面具有重要意义。最重要的壁材之一是麦芽糊精，它在保护调味剂方面存在一些缺陷。本研究提出使用一种新材料，即来自紧密黄芪的伊朗黄芪胶，以克服这些缺陷。研究发现，新型微胶囊不会破裂，并且能够很好地保留调味剂。
