Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
Kazakh Agrotechnical University, Zhenis avenue, 62, Nur-Sultan 010011, Kazakhstan.
Int J Biol Macromol. 2022 Nov 1;220:1-12. doi: 10.1016/j.ijbiomac.2022.08.068. Epub 2022 Aug 12.
The poor water solubility and stability of lutein limit its application in industry. Microencapsulation technology is an excellent strategy to solve these problems. This study used citric acid esterified potato starch and whey protein as an emulsifier to prepare oil-in-water lutein emulsion, and microcapsules were constructed by spray drying technology. The effects of different component proportions on microcapsules' microstructure, physical and chemical properties, and storage stability were analyzed. Citrate esterified potato starch had good emulsifying properties, and when compounded with whey protein, the encapsulation efficiency (EE) of microcapsules increased, and the embedding effect of lutein improved. After microencapsulation, the solubility of lutein increased significantly, reaching over 49.71 %, and gradually raised with more whey protein content. Furthermore, the high proportion of whey protein helped improve microcapsules' EE and thermal properties, with the maximum EE reaching 89.36 %. The glass transition temperatures of microcapsules were all higher than room temperature, which indicated that they keep a stable state under general storage conditions. The experimental results of this study may provide a reference for applying lutein in food and other fields.
叶黄素的水溶性和稳定性差限制了其在工业中的应用。微胶囊化技术是解决这些问题的有效策略。本研究采用柠檬酸酯化马铃薯淀粉和乳清蛋白作为乳化剂制备油包水叶黄素乳液，并通过喷雾干燥技术构建微胶囊。分析了不同成分比例对微胶囊微观结构、物理化学性质和储存稳定性的影响。柠檬酸酯化马铃薯淀粉具有良好的乳化性能，与乳清蛋白复配时，微胶囊的包埋效率（EE）提高，叶黄素的包埋效果得到改善。微囊化后，叶黄素的溶解度显著提高，达到 49.71%以上，并随着乳清蛋白含量的增加逐渐升高。此外，高比例的乳清蛋白有助于提高微胶囊的 EE 和热性能，最大 EE 达到 89.36%。微胶囊的玻璃化转变温度均高于室温，表明在一般储存条件下处于稳定状态。本研究的实验结果可为叶黄素在食品及其他领域的应用提供参考。
