To meet the demand of the coconut processing industry for healthy, stable and fragrant food flavoring agent, gum Arabic and maltodextrin were used as wall materials in this experiment, and virgin coconut oil was used as core material to prepare coconut oil nano-microcapsules by complex condensation method. Fourier transform infrared spectroscopy, scanning electron microscopy, laser particle size analysis, thermogravimetric analysis, differential scanning calorimetry, oxidation stability analysis was used to characterize the physical and chemical properties of microcapsules, in vitro controlled release performance analysis and release mechanism exploration respectively. The results showed that the nano-microcapsules of coconut oil were successfully prepared by the complex condensation method. The nano-microcapsules had a spherical, irregular, multi-core and unfixed structure, and the average particle size was 378.07 nm. The nano-microcapsules had better thermal stability and oxidation stability. The in vitro sustained-release performance analysis showed that more than 65% of the core material was released in the simulated gastric fluid within 15 mins, which indicated that it could been shortly and rapidly released. The release mechanism of coconut oil nano-microcapsules in gastric juice was Fickian free diffusion mechanism. However, in intestinal fluid, it conformed to the Huguchi release model, which was the diffusion mechanism of the gel layer and skeleton dissolution release mechanism. The result provides a theoretical and technical basis for the application of coconut health and natural coconut flavor.
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