The objective of this study was to investigate the possibility of encapsulating water-soluble caffeine using starch as wall materials. Swelled starch, porous starch and granular V-type starch were used as wall materials to encapsulate caffeine, and their microcapsules were characterized by scanning electron microscopy, X-ray diffraction and ultraviolet spectroscopy. The results showed that the microcapsule prepared from granular V-type starch exhibited the highest encapsulating capacity and efficiency of 45.89 mg/g and 65.27%, respectively. Scanning electron microscopy showed that microcapsules prepared from swelled starch and porous starch were similar to native starch in morphological characteristics, while that of V-type starch was of irregular shape. X-ray diffraction showed that there was no new V-type peak appear. UV spectra showed that microcapsules had the maximum absorption peak at 275.5 nm, indicating that caffeine was successfully encapsulated into starch matrix. Caffeine molecule was physically entrapped in three types of starches. Moreover, the porous structure had little effect on caffeine molecule adsorption. In summary, three kinds of starch can be used to encapsulate water-soluble caffeine, which expands the application range of caffeine in food.
SHAO Miao
,
LI Songnan
,
ZHANG Bin
,
HUANG Qiang
. Preparation, structural characterization and formation mechanism of caffeine-starch microcapsules[J]. Food and Fermentation Industries, 2020
, 46(4)
: 7
-12
.
DOI: 10.13995/j.cnki.11-1802/ts.021942
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