Cheng Hao, Chang Xuan, Luo Hui, Tang Honggang, Chen Lihong, Liang Li
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Ever Maple Food Science Technology Co., Ltd., Hangzhou, China.
Colloids Surf B Biointerfaces. 2023 Mar;223:113172. doi: 10.1016/j.colsurfb.2023.113172. Epub 2023 Jan 23.
O/W emulsion and its spray-dried microcapsule contain the oil phase and the protein matrix, providing the potential to co-encapsulate different antioxidants. However, antioxidants were generally encapsulated in the oil phase of microcapsule, its protein matrix is rarely used. It is first to prove the possibility to encapsulate resveratrol in the emulsified oil droplets at high wall/core ratios. The optimal microcapsule with 1.75% surface oil was fabricated with 15% transglutaminase-crosslinked WPI (TGase-WPI) and 5% gum Arabic (GA). Resveratrol mainly located in the protein matrix of initial emulsion and reconstituted microcapsule. The effects of TGase-WPI/GA microcapsule and resveratrol co-encapsulation on DHA/EPA and lipid hydroperoxides/TBARS were different. The interfacial protein, the partition of resveratrol in the emulsified oil droplets and its storage stability and inhibitory effect on size change of reconstituted microcapsules increased as the polyphenol increased. These results expand the potential use of spray-dried microcapsules as co-encapsulation carriers.
水包油型乳液及其喷雾干燥微胶囊包含油相和蛋白质基质，具有共包封不同抗氧化剂的潜力。然而，抗氧化剂通常被包封在微胶囊的油相中，其蛋白质基质很少被利用。首次证明了在高壁材/芯材比例下将白藜芦醇包封在乳化油滴中的可能性。用15%转谷氨酰胺酶交联的乳清蛋白分离物（TGase-WPI）和5%阿拉伯胶（GA）制备了表面油含量为1.75%的最佳微胶囊。白藜芦醇主要位于初始乳液和重构微胶囊的蛋白质基质中。TGase-WPI/GA微胶囊与白藜芦醇共包封对DHA/EPA以及脂质氢过氧化物/TBARS的影响不同。随着多酚含量的增加，界面蛋白、白藜芦醇在乳化油滴中的分配及其储存稳定性以及对重构微胶囊尺寸变化的抑制作用均增强。这些结果拓展了喷雾干燥微胶囊作为共包封载体的潜在应用。
