He Litao, Xu Qinmei, Xin Wenjuan, Gu Hong, Lin Yang, Sun Peilong
Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, China.
Zanla Xueshan Health Technology Co., Ltd., Sichuan, Aba Tibetan and Qiang Autonomous Prefecture, 624200, China.
Int J Biol Macromol. 2025 Jun;316(Pt 1):144365. doi: 10.1016/j.ijbiomac.2025.144365. Epub 2025 May 24.
Angelica sinensis essential oil (AEO), a valuable flavoring component and potential anticancer agent, possesses a distinctive odor and strong bioactivity. In this study, AEO was encapsulated using complex coacervation of gelatin (Ge) and chitosan (Chi), with the hypothesis that complex coacervation could be used to develop microcapsules capable of protecting AEO from oxidative reactions while regulating volatile compounds released during digestion. The higher encapsulation efficiency (82.68 ± 0.38 %) was achieved, as optimized by Box-Behnken design and a response surface methodology, using a wall-core ratio of 1.50:1, Ge:Chi mixing ratio of 10.38:1, and pH of 5.33. Microencapsulation of AEO permitted rapid initial release of phthalides and monoterpenes, while facilitating progressive liberation of sesquiterpenes with lower volatility. A rapid release of AEO from microcapsules occurred within the initial 120 min under pH conditions simulating gastrointestinal environments.. Furthermore, Angelica sinensis essential oil microcapsules (AEOM) exhibit strong antioxidant activity and bacteriostatic properties, making them effective in protecting essential oil components and enhancing their potential as functional food ingredients.
当归精油（AEO）是一种有价值的调味成分和潜在的抗癌剂，具有独特的气味和强大的生物活性。在本研究中，采用明胶（Ge）和壳聚糖（Chi）的复凝聚法对AEO进行包封，假设复凝聚法可用于制备微胶囊，既能保护AEO免受氧化反应影响，又能调节消化过程中挥发性化合物的释放。通过Box-Behnken设计和响应面法优化，当壁材与芯材比例为1.50:1、Ge:Chi混合比例为10.38:1、pH值为5.33时，实现了较高的包封率（82.68±0.38%）。AEO的微胶囊化使得苯酞类和单萜类化合物能够快速初始释放，同时促进挥发性较低的倍半萜类化合物逐步释放。在模拟胃肠道环境的pH条件下，微胶囊中的AEO在最初120分钟内迅速释放。此外，当归精油微胶囊（AEOM）具有较强的抗氧化活性和抑菌性能，使其能够有效保护精油成分，并增强其作为功能性食品成分的潜力。
