Effects of spray-drying temperature on the physicochemical properties and polymethoxyflavone loading efficiency of citrus oil microcapsules

文献类型： 外文期刊

第一作者： Ren, Wenbo

作者： Ren, Wenbo;Tian, Guifang;Zhao, Shaojie;Yang, Ying;Zhao, Chengying;Zhang, Huijuan;Wang, Fengzhong;Zheng, Jinkai;Tian, Guifang;Du, Hengjun;Xiao, Hang;Gao, Wei;Lian, Yunhe

作者机构：

关键词： Polymethoxyflavone; Citrus oil emulsion; Spray-drying; Microcapsule

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2020 年 133 卷

页码：

收录情况： SCI

摘要： A polymethoxyflavone (PMF)-loaded citrus oil emulsion was prepared as microcapsules via spray-drying. The effects of spray-drying temperature ranges from 110 degrees C to 190 degrees C on the physical properties of the citrus oil microcapsule powder, encapsulation efficiency of PMF and the alteration of citrus oil aroma were investigated in this study. The microcapsule powder formed at 150 degrees C spray-drying temperature possessed low moisture content (1.7%, w.b.), high powder yield (51.4%), good particle integrity and the corresponding reconstituted emulsion had a small droplet size. The encapsulation efficiency of PMF in microcapsule powder decreased as the spray-drying temperature increased from 110 degrees C to 190 degrees C (75.8%.45.2%). Electronic nose and GC-MS measurements revealed that the spray-dried powder was close to the aroma of the original citrus oil, although partial volatile components were lost when spray-drying. The results from this study are expected to facilitate the development of PMF-loaded citrus oil microcapsule products for functional foods.

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