食品与发酵工业 >

2023 , Vol. 49 >Issue 13: 177 - 182

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032443

研究报告

大黄鱼鱼卵磷脂/麦芽糊精-虾青素微胶囊性质表征及其体外消化特性研究

  • 杜艳瑜 ,
  • 黄璐瑶 ,
  • 吴晨昕 ,
  • 张华丹 ,
  • 火玉明 ,
  • 祝玉杰 ,
  • 林艺璇 ,
  • 梁鹏
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  • 1(福建农林大学 食品科学学院,福建 福州,350002)
    2(闽台特色海洋食品加工及营养健康教育部工程研究中心,福建 福州,350002)
    3(福建省海洋生物技术重点实验室,福建 福州,350002)
第一作者:硕士研究生(梁鹏副教授为通信作者,E-mail:liangpeng137@sina.com)

收稿日期: 2022-05-25

  修回日期: 2022-06-06

  网络出版日期: 2023-08-07

基金资助

国家自然科学基金项目(31801465);福建省自然科学基金项目(2021J01109)

收起

Characterization and in vitro digestibility of large yellow croaker roe phospholipids/maltodextrin-astaxanthin microcapsules

  • DU Yanyu ,
  • HUANG Luyao ,
  • WU Chenxin ,
  • ZHANG Huadan ,
  • HUO Yuming ,
  • ZHU Yujie ,
  • LIN Yixuan ,
  • LIANG Peng
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  • 1(College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China)
    2(Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition Ministry of Education,Fuzhou 350002, China)
    3(Key Laboratory of Marine Biotechnology of Fujian Province, Fuzhou 350002, China)

Received date: 2022-05-25

  Revised date: 2022-06-06

  Online published: 2023-08-07

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摘要

为探究大黄鱼鱼卵磷脂/麦芽糊精包埋虾青素微胶囊性质,采用喷雾干燥技术制备了大黄鱼鱼卵磷脂/麦芽糊精-虾青素微胶囊,通过测定微胶囊的水分含量、过氧化值、酸价、虾青素包埋率及溶解度等指标,结合场发射扫描电子显微镜、傅里叶红外光谱、热稳定性分析考察了微胶囊的理化性质并进行体外模拟消化研究。结果表明,大黄鱼鱼卵磷脂/麦芽糊精-虾青素微胶囊包埋率高达(90.12±2.01)%,外观呈近球状,表面致密,无明显裂纹,大黄鱼鱼卵磷脂/麦芽糊精-虾青素可形成稳定的微胶囊,并能够在体外模拟消化液中实现缓慢释放。研究结果可为开发大黄鱼鱼卵磷脂作为微胶囊新型壁材提供理论依据。

关键词： 大黄鱼鱼卵磷脂; 虾青素; 微胶囊; 性质表征; 体外消化

本文引用格式

杜艳瑜 , 黄璐瑶 , 吴晨昕 , 张华丹 , 火玉明 , 祝玉杰 , 林艺璇 , 梁鹏 . 大黄鱼鱼卵磷脂/麦芽糊精-虾青素微胶囊性质表征及其体外消化特性研究[J]. 食品与发酵工业, 2023 , 49(13) : 177 -182 . DOI: 10.13995/j.cnki.11-1802/ts.032443

Abstract

This study aimed to investigate the physicochemical properties of astaxanthin embedded with large yellow croaker roe phospholipids (LYCRPLs)/maltodextrin (MD) microcapsules. LYCRPLs/MD-astaxanthin (AST) microcapsules were prepared by spray drying technology with AST as core material. The properties of microcapsules were characterized by measuring the water content, peroxide value, acid value, astaxanthin embedding rate, and solubility, combined with field emission scanning electron microscopy, Fourier transform infrared spectroscopy, and thermogravimetric analysis. The sustained-release properties of microcapsules during in vitro digestion were also analyzed. Results showed that the encapsulation efficiency of lecithin/maltodextrin as wall material was as high as (90.12±2.01)%, and the microcapsules were nearly spherical, with compact surface and no obvious cracks. The LYCRPLs/MD and AST could form a stable microcapsule system. In vitro simulated digestion experiments showed that microcapsules could be released slowly in simulated gastric and intestinal fluid. The results provide a theoretical basis for the application of LYCRPLs as a new microcapsules wall material.

Key words： large yellow croaker roe phospholipids; astaxanthin; microcapsules; property characterization; in vitro digestion

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