Food and Fermentation Industries >

2023 , Vol. 49 >Issue 7: 190 - 197

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030463

Preparation and properties of chlorophyll microcapsules by complex coacervation using gelatin and pectin

  • JIN Zihan ,
  • LI Yunchang ,
  • CHEN Lijun ,
  • CHEN Xuehan ,
  • CAI Tian ,
  • CHEN Kewei
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China)
    3(School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China)
    4(China-Hungary Cooperative Center for Food Science, Southwest University, Chongqing 400715, China)
    5(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2021-12-20

  Revised date: 2022-02-21

  Online published: 2023-04-28

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Abstract

Natural chlorophyll has strong antioxidant activity, but its fat-soluble and easily degradable characteristics limit its application in food processing. In this study, gelatin and pectin were used as composite wall material, and the chlorophyll microcapsules were prepared by the complex coacervation method. Using the embedding rate as an indicator, the optimal parameters were optimized by the response surface test. Results showed that when the pH was 4, the mass ratio of gelatin to pectin was 4∶1, and the mass ratio of gelatin to chlorophyll was 40∶1, the optimal chlorophyll embedding rate was (80.21±1.18)%. Under natural light irradiation, the chlorophyll retention of the microcapsule group was about 40% higher than that of the group without microcapsule treatment. Under acid treatment, even when the chlorophyll microcapsule group was under the acid conditions of pH 2.5 and 4.5, the retention of chlorophyll was all higher than 85%. The average particle size of the chlorophyll microcapsules prepared by the complex coacervation method was (337.2±19.6) nm, and the particle size distribution was uniform and concentrated. Chlorophyll-gelatin/pectin microcapsules were dark green with uniform color. The microscopic structure of the microcapsules was observed by scanning electron microscope and transmission electron microscope. Most of the microcapsules were irregularly spherical, loose, and porous, and a few were striped. This research provides references for the application and product development of fat-soluble natural pigments in the food industry.

Key words： chlorophyll; microcapsules; complex coacervation; gelatin; pectin

Cite this article

JIN Zihan , LI Yunchang , CHEN Lijun , CHEN Xuehan , CAI Tian , CHEN Kewei . Preparation and properties of chlorophyll microcapsules by complex coacervation using gelatin and pectin[J]. Food and Fermentation Industries, 2023 , 49(7) : 190 -197 . DOI: 10.13995/j.cnki.11-1802/ts.030463

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