School of Life Sciences and Engineering, Southwest University of Science and Technology, Mianyang 621010, China.
School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Molecules. 2023 Oct 13;28(20):7075. doi: 10.3390/molecules28207075.
As an indispensable process in the microencapsulation of active substances, emulsion preparation has a significant impact on microencapsulated products. In this study, five primary emulsions of paprika oleoresin (PO, the natural colourant extracted from the fruit peel of L.) with different particle sizes (255-901.7 nm) were prepared using three industrialized pulverization-inducing techniques (stirring, ultrasound induction, and high-pressure homogenization). Subsequently, the PO emulsion was microencapsulated via spray drying. The effects of the different induction methods on the physicochemical properties, digestive behaviour, antioxidant activity, and storage stability of PO microencapsulated powder were investigated. The results showed that ultrasound and high-pressure homogenization induction could improve the encapsulation efficiency, solubility, and rehydration capacity of the microcapsules. In vitro digestion studies showed that ultrasound and high-pressure homogenization induction significantly increased the apparent solubility and dissolution of the microcapsules. High-pressure homogenization induction significantly improved the antioxidant capacity of the microcapsules, while high-intensity ultrasound (600 W) induction slowed down the degradation of the microcapsule fats and oils under short-term UV and long-term natural light exposure. Our study showed that ultrasound and high-pressure homogenization equipment could successfully be used to prepare emulsions containing nanoscale capsicum oil resin particles, improve their functional properties, and enhance the oral bioavailability of this bioactive product.
作为活性物质微胶囊化过程中不可或缺的一步，乳液制备对微胶囊化产品有着显著的影响。在本研究中，使用三种工业化的粉碎诱导技术（搅拌、超声诱导和高压均质）制备了五种不同粒径（255-901.7nm）的辣椒粉树脂（PO，从辣椒果皮中提取的天然着色剂）初级乳液。随后，通过喷雾干燥对 PO 乳液进行微胶囊化。研究了不同诱导方法对 PO 微胶囊粉末的物理化学性质、消化行为、抗氧化活性和储存稳定性的影响。结果表明，超声和高压均质诱导可以提高微胶囊的包埋效率、溶解度和复水能力。体外消化研究表明，超声和高压均质诱导显著提高了微胶囊的表观溶解度和溶解性能。高压均质诱导显著提高了微胶囊的抗氧化能力，而高强度超声（600W）诱导则在短期 UV 和长期自然光暴露下减缓了微胶囊油脂的降解速度。本研究表明，超声和高压均质设备可以成功地用于制备含有纳米级辣椒油树脂颗粒的乳液，改善其功能性质，并提高这种生物活性产品的口服生物利用度。
