Food and Fermentation Industries >

2023 , Vol. 49 >Issue 7: 181 - 189

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031533

Preparation and properties of flavonoid microcapsules from Cornus officinalis

  • ZHAO Mengyue ,
  • DUAN Xu ,
  • REN Guangyue ,
  • CAO Weiwei ,
  • LI Linlin ,
  • XU Yiming ,
  • CHU Qianqian ,
  • BHESH Bhandari
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(Collaborative Innovation Center of Grain Storage Security, Zhengzhou 450001, China)
    3(School of Agriculture and Food Sciences, University of Queensland, Brisbane 4702, Australia)

Received date: 2022-03-18

  Revised date: 2022-04-16

  Online published: 2023-04-28

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Abstract

To improve the stability and biological activity of flavonoids in Cornus officinalis, using whey protein isolate and acacia gum as wall material, the flavonoid microcapsules of C. officinalis were prepared by spray drying method, at the same time, the encapsulation process was optimized by using flavonoid embedding rate of C. officinalis as evaluation index, and the physical and chemical properties, thermodynamic behavior, microstructure, and structure of microcapsules were comprehensively analyzed. Results showed that the optimal embedding conditions were as follows: 9.34% of wall mass fraction, wall mass ratio of 1.07∶1, core/wall ratio of 1∶10 (volume ratio), feed temperature of 170 ℃, and pH at 3. Under these conditions, the flavonoid microcapsules of C. officinalis presented a spherical shape, smooth surface, and complete structure, with an embedding rate of 90.34% and an average particle size of 23 μm. Differential scanning calorimeter results showed that microcapsule powder had good thermal properties and could be stored at room temperature. Results of infrared, fluorescence, and UV spectrum analysis showed that the flavonoid of C. officinalis was completely encapsulated in the capsule, which ensured its biological activity and had good sensory value and stability. This study provides a reference for the application of flavonoids in C. officinalis in functional food fields.

Key words： Cornus officinalis flavonoids; microcapsules; spray drying

Cite this article

ZHAO Mengyue , DUAN Xu , REN Guangyue , CAO Weiwei , LI Linlin , XU Yiming , CHU Qianqian , BHESH Bhandari . Preparation and properties of flavonoid microcapsules from Cornus officinalis[J]. Food and Fermentation Industries, 2023 , 49(7) : 181 -189 . DOI: 10.13995/j.cnki.11-1802/ts.031533

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