期刊
JOURNAL OF FOOD ENGINEERING
卷 161, 期 -, 页码 87-93出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2015.03.027
关键词
Poppy-seed oil; Microcapsule; Arabic gum; Gelatin; Complex coacervation
资金
- Medical and Engineering Science Research Center of Hebei University [BM201109]
- Hebei Provincial Natural Science Foundation of China-Shijiazhuang Pharmaceutical Group (CSPC) Foundation [H2013201274]
- Top Young Talents Program of Hebei Province
The study is aimed to enhance the stability of poppy-seed oil by microencapsulation technology using arabic gum and gelatin as wall materials. Poppy-seed oil microcapsules were successfully prepared by complex coacervation followed by spray dying method. The characterization of poppy-seed oil microcapsules were conducted by scanning electron micrograph (SEM), Fourier transform infrared (FT-IR) spectroscopy, differential scanning calorimetry (DSC), thermal analysis (TGA) and X-ray diffraction (XRD) techniques. The different ratio of oil to arabic gum/gelatin on microcapsules property was evaluated and 1:3 was selected as the optimal proportion. SEM showed that the microcapsules exhibited spherical shape and regular distribution. The encapsulation efficiency (EE) was 76.8% and loading capacity (LC) was 18.2% for the optimal formulation. The oxidation of encapsulated poppy-seed oil revealed that microcapsules can enhance the storage stability. Microcapsules show the good performance for poppy-seed oil that can be used in food industries. (C) 2015 Elsevier Ltd. All rights reserved.
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