To investigate the effect of particle size (PS) on the release characteristics of d-limonene from sweet orange oil microcapsules, three kinds of PS orange oil microcapsule (LP, MP and NP) were prepared. The release profile and kinetics of D-limonene were studied during five weeks' storage (37℃) at 25%, 33%, 52% and 75% relative humidity (RH). Moreover, the microcapsules were added into pressed candy (S-LP, S-SP and S-NP) to study the D-limonene sustained-release performance and mechanism in water and acid simulation system. The results showed that at 25% RH, three kinds of PS microcapsule had a relatively stable D-limonene retention rate. When the humidity increased to 75% RH, the d-limonene retention increased with the decrease of particle size. The release kinetics of D-limonene showed that the release rate k increased with the increase of RH, and the NP with the smallest particle size had the lowest k. Moreover, at 25%-33% RH, the release mechanism parameter n<1, the release diffusion rate is limited, and at 75% RH, n>1. In the two simulated food systems, D-limonene in pressed candy was almost released in 80 minutes which showed good sustained-release performance. The release of D-limonene within 10 minutes was in accordance with the Peppas-Sahlin model. In water system, D-limonene followed the diffusion release mechanism. In the acid system, D-limonene in S-LP followed the erosion release mechanism, but in S-SP and S-NP, it followed the diffusion release mechanism.
YI Ling
,
PENG Qun
,
YE Zhizhuang
,
LU Jieyi
,
WANG Chao
,
DUAN Hanying
. Effect of microcapsule size on the release characteristics of D-limonene from Sweet Orange Oil[J]. Food and Fermentation Industries, 2020
, 46(21)
: 90
-97
.
DOI: 10.13995/j.cnki.11-1802/ts.024523
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