食品与发酵工业 >

2023 , Vol. 49 >Issue 7: 190 - 197

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030463

研究报告

明胶/果胶复合凝沉制备叶绿素微胶囊及其性质研究

  • 金子涵 ,
  • 李韵唱 ,
  • 陈丽君 ,
  • 陈雪寒 ,
  • 蔡甜 ,
  • 陈科伟
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(西南大学 食品科学与工程国家级实验教学示范中心,重庆,400715)
    3(西南大学 化学化工学院,重庆,400715)
    4(西南大学 中匈食品科学合作中心,重庆,400715)
    5(川渝共建特色食品重庆市重点实验室,重庆,400715)
本科生(蔡甜讲师和陈科伟副教授为共同通信作者,E-mail:caitian@swu.edu.cn;chenkewei@swu.edu.cn)

收稿日期: 2021-12-20

  修回日期: 2022-02-21

  网络出版日期: 2023-04-28

基金资助

西南大学校级科研项目(SWU019025);重庆市科委基础研究与前沿探索项目(cstc2018jcyjAX0590);重庆市留创计划创新类项目(2020-66)

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Preparation and properties of chlorophyll microcapsules by complex coacervation using gelatin and pectin

  • JIN Zihan ,
  • LI Yunchang ,
  • CHEN Lijun ,
  • CHEN Xuehan ,
  • CAI Tian ,
  • CHEN Kewei
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China)
    3(School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China)
    4(China-Hungary Cooperative Center for Food Science, Southwest University, Chongqing 400715, China)
    5(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2021-12-20

  Revised date: 2022-02-21

  Online published: 2023-04-28

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摘要

天然叶绿素具有较强的抗氧化活性,但其脂溶性和易降解的特点限制了其在食品加工中的应用。该研究以明胶和果胶为复合壁材,采用复合凝沉法制备叶绿素微胶囊。以包埋率为指标,利用响应面试验优化得其最佳参数。结果表明,在pH 4,明胶与果胶的质量比为4∶1,明胶与叶绿素的质量比为40∶1时,最优的叶绿素包埋率为(80.21±1.18)%。在21 d的自然光照射下,微胶囊组的叶绿素保留量比未处理组高约40%;在酸处理条件下,微胶囊组在低pH环境下(2.5、4.5),叶绿素的保留量均大于85%。复合凝沉法制备的叶绿素微胶囊的平均粒径为(337.2±19.6)nm,粒径分布均匀且集中。叶绿素-明胶/果胶微胶囊为墨绿色,色泽均一,通过扫描透射电子显微镜观测其微观结构,微胶囊多数呈不规则球型,疏松多孔,少数呈条带状。研究结果可为脂溶性天然色素在食品工业中的应用和产品开发提供借鉴和参考。

关键词： 叶绿素; 微胶囊; 复合凝沉; 明胶; 果胶

本文引用格式

金子涵 , 李韵唱 , 陈丽君 , 陈雪寒 , 蔡甜 , 陈科伟 . 明胶/果胶复合凝沉制备叶绿素微胶囊及其性质研究[J]. 食品与发酵工业, 2023 , 49(7) : 190 -197 . DOI: 10.13995/j.cnki.11-1802/ts.030463

Abstract

Natural chlorophyll has strong antioxidant activity, but its fat-soluble and easily degradable characteristics limit its application in food processing. In this study, gelatin and pectin were used as composite wall material, and the chlorophyll microcapsules were prepared by the complex coacervation method. Using the embedding rate as an indicator, the optimal parameters were optimized by the response surface test. Results showed that when the pH was 4, the mass ratio of gelatin to pectin was 4∶1, and the mass ratio of gelatin to chlorophyll was 40∶1, the optimal chlorophyll embedding rate was (80.21±1.18)%. Under natural light irradiation, the chlorophyll retention of the microcapsule group was about 40% higher than that of the group without microcapsule treatment. Under acid treatment, even when the chlorophyll microcapsule group was under the acid conditions of pH 2.5 and 4.5, the retention of chlorophyll was all higher than 85%. The average particle size of the chlorophyll microcapsules prepared by the complex coacervation method was (337.2±19.6) nm, and the particle size distribution was uniform and concentrated. Chlorophyll-gelatin/pectin microcapsules were dark green with uniform color. The microscopic structure of the microcapsules was observed by scanning electron microscope and transmission electron microscope. Most of the microcapsules were irregularly spherical, loose, and porous, and a few were striped. This research provides references for the application and product development of fat-soluble natural pigments in the food industry.

Key words： chlorophyll; microcapsules; complex coacervation; gelatin; pectin

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