Preparation and stability of kiwi seed oil microcapsules

  • XU Shan-shan ,
  • LIU Wen-ying ,
  • LU Lu ,
  • CAO Ke-lu ,
  • WANG Jing ,
  • GU Rui-zeng ,
  • LU Jun ,
  • CAI Mu-yi
Expand
  • China National Research Institute of Food& Fermentation Industries, Beijing Engineering Research Center of Protein and Functional Peptides,Beijing 100015,China

Received date: 2017-11-08

  Online published: 2018-10-30

Abstract

Kiwi seed oil microcapsules was prepared by spray drying with kiwi seed oil as core material, corn peptides as wall material, and Tween-20 as emulsifier. Based on single factor experiment, the optimum process condition was as follows:mass ratio of core material to wall material 1∶2, the concentration of solid content 15%, the air inlet temperature 160 ℃ and the rate of high-speed shear 6 000 r/min. Under these premium conditions, the encapsulation efficiency of kiwi oil was 94.06%.The physical and chemical properties of microcapsules were analyzed, and electron microscope and IR analysis were carried out. The results showed that the microcapsules of kiwi seed oil had good solubility and stabilities.

Cite this article

XU Shan-shan , LIU Wen-ying , LU Lu , CAO Ke-lu , WANG Jing , GU Rui-zeng , LU Jun , CAI Mu-yi . Preparation and stability of kiwi seed oil microcapsules[J]. Food and Fermentation Industries, 2018 , 44(9) : 136 -141 . DOI: 10.13995/j.cnki.11-1802/ts.016231

References

[1] 陈庆红, 顾霞, 徐爱春,等. 湖北省猕猴桃状况及发展应解决的主要问题[J]. 农业科技通讯, 2010(6):16-17.
[2] 伊作林, 田呈瑞. 猕猴桃籽油中α-亚麻酸研究进展[J]. 粮油加工, 2009(9):55-58.
[3] 伍亚华, 石亚中, 钱时权. 怀远石榴籽油微胶囊的制备及稳定性研究[J]. 中国油脂, 2017, 42(5):23-27.
[4] 陈亮, 林峰, 金镇涛,等. 玉米低聚肽稳定性的研究[J]. 食品与发酵工业, 2009,35(12):61-65.
[5] YU Guo-cai, LV Jie, HE Hui, et al. Hepatoprotective effects of corn peptides against carbon tetrachloride-induced liver injury in mice[J]. Journal of Food Biochemistry, 2011, 36(4):458-464.
[6] 赵虹桥, 卢成瑛, 陈功锡,等. 枳椇籽油的微胶囊化研究[J]. 食品科学, 2008, 29(8):391-393.
[7] 周德红, 郑为完, 石燕,等. 月见草油微胶囊粉末油脂中油脂过氧化值测定之提油方法的研究[J]. 食品科技, 2006, 31(7):215-218.
[8] GB 5009.3—2016,食品中水分的测定[S].北京:中国标准出版, 2016.
[9] 李敏. 番茄红素微胶囊化及其性质研究[D]. 南京: 南京财经大学, 2012.
[10] GB 541329—2010, 婴幼儿食品和乳品溶解性的测定[S].北京:中国标准出版, 2010.
[11] GB 5009.227—2016, 食品安全国家标准 食品中过氧化值的测定[S].北京:中国标准出版, 2016.
[12] 国家药典委员会. 中华人民共和国药典二部[M]. 北京:中国医药科技出版社, 2010:附录XA.
[13] 黄晴, 祁炜, 陈伯男,等. 菜籽油粉末油脂的工艺研究[J]. 中国酿造, 2014, 33(6):115-118.
[14] 范方宇, 常艳琼, 董选刚,等. 响应面分析法优化茶油微胶囊喷雾干燥工艺[J]. 食品工业科技, 2014,35(11):184-187.
[15] NILSSON W B, SEABORN G T, HUDSON J K. Partition coefficients for fatty acid esters in supercritical fluid CO2 with and without ethanol[J]. Journal of the American Oil Chemists Society, 1992, 69(4):305-308.
[16] 朱晓路, 谢岩黎, 邹军军,等. 壁材对微胶囊物化性质的影响[J]. 食品科技, 2015,40(7):99-102.
Outlines

/