为探究微胶囊粒径对甜橙油中主要风味物质D-柠檬烯释放特性的影响,制备了3种粒径的甜橙油微胶囊,研究其在37 ℃,相对湿度25%、33%、52%和75% 贮藏5周D-柠檬烯释放及其动力学,以及制成压片糖后在水和酸模拟体系中D-柠檬烯的缓释性能及机制。结果表明,在相对湿度25%时,3种粒径的微胶囊都具有较稳定的D-柠檬烯保留率。而当相对湿度增加到75%,粒径越小,则D-柠檬烯保留率越高。D-柠檬烯释放动力学结果表明,释放速率常数k随着相对湿度增加而增加,粒径最小的纳米粒径胶囊具有最低释放常数。相对湿度25%~33% 时,释放机制参数n<1,释放扩散速度受限,而当相对湿度为75%时,n>1。在2种模拟食品体系中,D-柠檬烯在80 min内已基本释放,表现出良好的缓释性。10 min内压片糖中D-柠檬烯释放符合Peppas-Sahlin模型。水体系中,D-柠檬烯遵循扩散释放机制;酸体系中,大粒径压片糖中D-柠檬烯呈侵蚀释放机制,但在小粒径压片糖和纳米粒径压片糖呈扩散释放机制。
To investigate the effect of particle size (PS) on the release characteristics of d-limonene from sweet orange oil microcapsules, three kinds of PS orange oil microcapsule (LP, MP and NP) were prepared. The release profile and kinetics of D-limonene were studied during five weeks' storage (37℃) at 25%, 33%, 52% and 75% relative humidity (RH). Moreover, the microcapsules were added into pressed candy (S-LP, S-SP and S-NP) to study the D-limonene sustained-release performance and mechanism in water and acid simulation system. The results showed that at 25% RH, three kinds of PS microcapsule had a relatively stable D-limonene retention rate. When the humidity increased to 75% RH, the d-limonene retention increased with the decrease of particle size. The release kinetics of D-limonene showed that the release rate k increased with the increase of RH, and the NP with the smallest particle size had the lowest k. Moreover, at 25%-33% RH, the release mechanism parameter n<1, the release diffusion rate is limited, and at 75% RH, n>1. In the two simulated food systems, D-limonene in pressed candy was almost released in 80 minutes which showed good sustained-release performance. The release of D-limonene within 10 minutes was in accordance with the Peppas-Sahlin model. In water system, D-limonene followed the diffusion release mechanism. In the acid system, D-limonene in S-LP followed the erosion release mechanism, but in S-SP and S-NP, it followed the diffusion release mechanism.
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