Development and optimization of spray-dried functional oil microcapsules: Oxidation stability and release kinetics

文献类型： 外文期刊

第一作者： Yue, Hao

作者： Yue, Hao;Qiu, Bin;Jia, Min;Huang, Fenghong;Xu, Tongcheng;Liu, Jie;Wang, Jing

作者机构：

关键词： functional oil microcapsules; high amylose corn starch; response surface methodology; spray drying

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）

ISSN： 2048-7177

年卷期： 2020 年 8 卷 9 期

页码：

收录情况： SCI

摘要： This study aimed to optimize the microencapsulation method for a functional oil using high amylose corn starch (HACS) and assessed its structure and antioxidant capacity. The results showed that the optimal microencapsulation condition is achieved by using 28.5% of functional oil, 15.75% of HACS, and 57.86% of proportion of monoglyceride in emulsifier with 94.86% microencapsulation efficiency. Scanning electron microscopy and particle size measurement showed that the functional oil microcapsules were uniform size, smooth surface, spherical shape, and without cracks in the wall of the capsules. In vitro oil release of microencapsulates results showed that microencapsulated functional oil containing HACS has a better sustained release effect. The microcapsules containing HACS exhibited a lower lipid oxidation rate during storage. In conclusion, microencapsulation of HACS as wall material improved the stability of functional oil and this formulation of microcapsules was satisfactorily applied in powdered food for diabetic patients.

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[1]Development and optimization of spray-dried functional oil microcapsules: Oxidation stability and release kinetics. Yue, Hao,Qiu, Bin,Jia, Min,Huang, Fenghong,Xu, Tongcheng,Liu, Jie,Wang, Jing. 2020

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