为探究重组乳液粒径对微囊化甜橙油稳定性的影响,该文通过高压微射流和喷雾干燥制备出不同粒径大小的甜橙油纳米微胶囊并对其总油量、表面油含量、微囊化效率以及贮藏过程中的D-柠檬烯释放特性和表面颗粒形态进行表征。结果表明,随着重组乳液粒径的增加,粒径分布呈双峰分布的趋势,同时粒子粒径越大,其表面油含量越高,微囊化效率越低。重组乳液粒径对甜橙油纳米微胶囊的贮藏稳定性具有显著的影响,随着粒径的降低,D-柠檬烯的释放速率越低,稳定性越高;随着粒径继续增加到最大(1.173 μm),释放速率反而降低,稳定性较高。D-柠檬烯的释放特性与纳米微胶囊的表面颗粒形态密切相关,颗粒表面形态越完整稳定性越高。
The sweet orange oil-in-water emulsion was prepared by microfluidization and encapsulated by spray drying, which was used to investigate the effects of reconstituted emulsion droplet size on the total oil, surface oil, encapsulation efficiency and its stability. And it was characterized by studying release characteristics and particle morphology during storage. The distributions of reconstituted emulsion size showed that with the increase of the size of the emulsion droplets, the size of the emulsion droplets showed a bimodal distribution. And the surface oil content increased dramatically with an increase in reconstituted emulsion droplet size. Meanwhile, the larger the reconstituted emulsion droplet size, the lower the encapsulation efficiency. Furthermore, the release of D-limonene decreased deeply with a decrease in reconstituted emulsion. However, the encapsulated sweet orange oil of 1.173 μm, which was the largest droplet size of the reconstituted emulsion, showed second higher stability. And the D-limonene release characteristics were closely related to the change in the particle morphology of encapsulated orange oil during storage. The encapsulated orange oil with more structural integrity could be with higher stability.
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