食品与发酵工业 >

2024 , Vol. 50 >Issue 11: 110 - 120

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035801

研究报告

生酮椰子油微胶囊的制备及其加工适用性探究

  • 毕玉蕾 ,
  • 李言 ,
  • 王立 ,
  • 张晖 ,
  • 钱海峰
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  • (江南大学 食品学院,江苏 无锡,214122)
第一作者:硕士研究生(钱海峰教授为通信作者,E-mail:qianhaifeng@jiangnan.edu.cn)

收稿日期: 2023-04-12

  修回日期: 2023-05-15

  网络出版日期: 2024-07-12

基金资助

“十四五”国家重点研发计划资助项目(2022YFD2100303)

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Preparation and processing applicability of ketogenic coconut oil microcapsules

  • BI Yulei ,
  • LI Yan ,
  • WANG Li ,
  • ZHANG Hui ,
  • QIAN Haifeng
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  • (School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2023-04-12

  Revised date: 2023-05-15

  Online published: 2024-07-12

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摘要

含可消化碳水化合物类壁材的油脂微胶囊不适合用于生酮食品的加工,椰子油中链脂肪酸含量较高,有利于促进机体生酮。因此,该研究以乳清分离蛋白和低分子质量阿拉伯胶为壁材,通过喷雾干燥法制备生酮椰子油微胶囊。对微胶囊的制备工艺进行优化,并通过对微胶囊的理化性质和体外消化情况进行分析,探究其在食品加工中的适用性。结果表明,当以吐温-80和Span-80复配物为乳化剂[亲水亲油平衡值(hydrophilic lipophilic balance,HLB)=10]、乳化剂添加量为总固形物含量的3%(质量分数)、芯壁比为1∶2、阿拉伯胶和乳清分离蛋白的质量比为1∶2、固形物含量为7.5%(质量分数),进风温度为180 ℃、出风温度为85 ℃时,微胶囊有最高的包埋率,为87.61%。微胶囊具有良好的加工特性,其可以满足一般食品热加工需要,在较宽的pH范围内和较大的Ca2+、Mg2+、Na+浓度下能保持稳定,但对Fe2+的耐受性较差(为50 mmol/L)。体外模拟消化结果表明,微胶囊对芯材的释放起到了良好的缓释作用,椰子油主要在肠道中释放,总释放率高达95.21%。生酮椰子油微胶囊的制备为生酮食品提供了新的原料选择。

关键词： 生酮; 椰子油; 微胶囊; 理化性质; 稳定性; 体外模拟消化

本文引用格式

毕玉蕾 , 李言 , 王立 , 张晖 , 钱海峰 . 生酮椰子油微胶囊的制备及其加工适用性探究[J]. 食品与发酵工业, 2024 , 50(11) : 110 -120 . DOI: 10.13995/j.cnki.11-1802/ts.035801

Abstract

Oil microcapsules containing digestible carbohydrates wall materials are not suitable for the processing of ketogenic foods.Coconut oil has a high content of medium-chain fatty acids, which is beneficial for ketone bodies’ production in the body.Thus, whey protein isolate and low molecular weight gum Arabic were used as wall materials to prepare ketogenic coconut oil microcapsules through spray drying.The preparation process of microcapsules was optimized.To understand the applicability of microcapsules in food, the physicochemical properties and in vitro simulated digestion of it were analyzed.Results showed that the optimal preparation conditions were the emulsifiers were Tween-80 and Span-80 (HLB=10), the emulsifier content was 3% of the total solid content, the core-to-wall ratio was 1∶2, the mass ratio of Arabic gum to whey protein isolate was 1∶2, the solid content was 7.5%, the inlet temperature was 180 ℃, and the outlet temperature was 85 ℃.Under these conditions, the microcapsule had the highest encapsulation efficiency (87.61%).Microcapsules had good processing characteristics, and they could meet the needs of thermal processing of general food.Microcapsules maintained stability within a relatively wide pH range and at large concentrations of Ca2+, Mg2+, and Na+, but their tolerance to Fe2+ was poor (50 mmol/L).Besides, microcapsules had a slow-release effect on the release of coconut oil.And coconut oil was mainly released in the intestine, with a total release rate of 95.21%.In general, the preparation of ketogenic coconut oil microcapsules provides a new raw material selection for ketogenic foods.

Key words： ketogenic; coconut oil; microcapsule; physicochemical property; stability; in vitro simulated digestion

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