The sweet orange oil-in-water emulsion was prepared by microfluidization and encapsulated by spray drying, which was used to investigate the effects of reconstituted emulsion droplet size on the total oil, surface oil, encapsulation efficiency and its stability. And it was characterized by studying release characteristics and particle morphology during storage. The distributions of reconstituted emulsion size showed that with the increase of the size of the emulsion droplets, the size of the emulsion droplets showed a bimodal distribution. And the surface oil content increased dramatically with an increase in reconstituted emulsion droplet size. Meanwhile, the larger the reconstituted emulsion droplet size, the lower the encapsulation efficiency. Furthermore, the release of D-limonene decreased deeply with a decrease in reconstituted emulsion. However, the encapsulated sweet orange oil of 1.173 μm, which was the largest droplet size of the reconstituted emulsion, showed second higher stability. And the D-limonene release characteristics were closely related to the change in the particle morphology of encapsulated orange oil during storage. The encapsulated orange oil with more structural integrity could be with higher stability.
PENG Qun
,
DUAN Hanying
,
YE Zhizhuang
,
LU Jieyi
,
WANG Chao
. Effect of reconstituted emulsion size on the stability of encapsulated sweet orange oil[J]. Food and Fermentation Industries, 2020
, 46(16)
: 56
-61
.
DOI: 10.13995/j.cnki.11-1802/ts.023335
[1] MÁRQUEZ-GÓMEZ M, GALICIA-GARCÍA T, MÁRQUEZMELÉ-NDEZ R, et al. Spray-dried microencapsulation of orange essential oil using modified rice starch as wall material[J]. Journal of Food Processing and Preservation, 2018, 42(2):e13 428.
[2] 熊月琴,何小维,黄强,等.甜橙油微胶囊的制备及理化性质研究[J].食品科技, 2011, 36(6):265-268.
[3] ANANDARAMAN S, REINECCIUS G A. Stability of orange peel oil[J]. Food Technology, 1986, 40(11):88-93.
[4] REINECCIUS G A. Flavor encapsulation[J]. Food Reviews International, 1989, 5(2):147-176.
[5] BUFFO R A, PROBST K, ZEHENTBAUER G, et al. Effects of agglomeration on the properties of spray-dried encapsulated flavours[J]. Flavour and Fragrance Journal, 2002, 17(4):292-299.
[6] SOUZA H J B, BARROS FERNANDES R V, BORGES S V, et al. Utility of blended polymeric formulations containing cellulose nanofibrils for encapsulation and controlled release of sweet orange essential oil[J]. Food Bioprocess Technology, 2018, 11(6):1 188-1 198.
[7] TOWNROW S, KILBURN D, ALAM A, et al. Molecular packing in amorphous carbohydrate matrixes[J]. Journal of Physical Chemistry B, 2007, 111(44):12 643-12 648.
[8] TOWNROW S, ROUSSENOVA M, GIARDIELLO M I, et al. Specific volume-hole volume correlations in amorphous carbohydrates: Effect of temperature, molecular weight, and water content[J]. Journal of Physical Chemistry B, 2010, 114(4):1 568-1 578.
[9] KILBURN D, CLAUDE J, MEZZENGA R, et al. Water in glassy carbohydrates: Opening it up at the nanolevel[J]. Journal of Physical Chemistry B, 2004, 108(33):12 436-12 441.
[10] UBBINK J, GIARDIELLO M I, LIMBACH H J. Sorption of water by bidisperse mixtures of carbohydrates in glassy and rubbery states[J]. Biomacromolecules, 2007, 8(9):2 862-2 873.
[11] KASAPIS S, NORTON I T, UBBINK J B. Modern Biopolymer Science[M]. Amehica: Academic Press, 2009:277-293.
[12] UBBINK J. Flavor Delivery Systems [M]. Amehica: Kirk-Othmer Encyclopedia of Chemical Technology, 2013:1-35.
[13] REINECCIUS G A, YAN C. Factors controlling the deterioration of spray dried flavorings and unsaturated lipids—A review[J]. Flavour and Fragrance Journal. 2016, 31(1): 5-21.
[14] 彭群,刘雄,邹雨辰,等.高压微射流制备橙皮精油纳米乳液影响因素研究[J].食品工业科技, 2020,41(9):69-73;80.
[15] SOOTTITANTAWAT A, BIGEARD F, YOSHII H, et al. Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying[J]. Innovative Food Science and Emerging Technologies, 2004, 6(1):107-114.
[16] MURÚA-PAGOLA B, BERISTAIN-GUEVARA C I, MARTÍNEZ-BUSTOS F. Preparation of starch derivatives using reactive extrusion and evaluation of modified starches as shell materials for encapsulation of flavoring agents by spray drying[J]. Journal of Food Engineering, 2008, 91(3):380-386.
[17] FINNEY J, BUFFO R, REINECCIUS G A. Effects of type of atomization and processing temperatures on the physical properties and stability of spray-dried flavors[J]. Food Science, 2002, 67(3):1 108-1 114.
[18] TOMAZELLI JÚNIOR O, KUHN F, PADILHA P J M, et al. Microencapsulation of essential thyme oil by spray drying and its antimicrobial evaluation against Vibrio alginolyticus and Vibrio parahaemolyticus[J]. Brazilian Journal of Biology, 2018, 78(2):311-317.
[19] RAMAKRISHNAN S, FERRANDO M, ACEÑA-MUÑOZ L, et al. Fish oil microcapsules from O/W emulsions produced by premix membrane emulsification[J]. Food and Bioprocess Technology, 2013, 6(11):3 088-3 101.
[20] GACULAJR M C, KUBALA J J. Statistical models for shelf life failures[J]. Food Science, 1975, 40(2):404-409.
[21] YOSHII H, SOOTTITANTAWAT A, LIU Xiandong, et al. Flavor release from spray-dried maltodextrin/gum Arabic or soy matrices as a function of storage relative humidity[J]. Innovative Food Science, 2001, 2(1):55-61.
[22] YANG Ying, ZHAO Chengying, TIAN Guifang, et al. The effects of preheating and storage temperature on aroma profile and physical properties of citrus-oil emulsions[J]. Journal of Agricultural and Food Chemistry, 2017, 65(35):7 781-7 789.
[23] SOOTTITANTWAT A, YOSHII H, OHKAWARA M, et al. Microencapsulation by spray drying: Influence of emulsion size on the retention of volatile compounds[J]. Food Science, 2003, 68(7):2 256-2 262.
[24] JAFARI S M, MCCLEMENTS D J. Nanoemulsions: Formulation, Applications, and Characterization [M]. Amehica: Academic Press, 2018:207-232.
