文献类型： 外文期刊
作者： Wang, Qin 1 ; Lei, Hanwu 2 ; Jiang, Lin 3 ; Fu, Jiayin 1 ; Liu, Yaoru 1 ; Wen, Qiibao 4 ; Bai, Weidong 1 ; Zhong, Yujuan 5 ;
作者机构： 1.Zhongkai Univ Agr & Engn, Coll Light Ind & Food, Guangzhou, Guangdong, Peoples R China
2.Washington State Univ, Dept Biol Syst Engn, Bioprod Sci & Engn Lab, Richland, WA USA
3.Sun Yat Sen Univ, Sch Pharmaceut Sci, Guangzhou 510275, Guangdong, Peoples R China
4.S China Univ Technol, Coll Light Ind & Food, Guangzhou, Guangdong, Peoples R China
5.Guangdong Acad Agr Sci, Vegetable Res Inst, Guangzhou 510640, Guangdong, Peoples R China
期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）
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收录情况： SCI
摘要： Microencapsulation is a novel approach to protect the spice oleoresin from light-, heat- and oxidation-associated degradation. Nevertheless, little information on microencapsulation of solvent-extracted star anise oleoresin is available. This study aimed to investigate the efficiency of spray-drying microencapsulation of solvent-extract star anise oleoresin with the use of maltodextrin and soy protein as wall materials at different temperatures and to evaluate the characteristics of the resultant microencapsules. Through mathematical modeling, spray-drying encapsulation of 5% oleoresin with 20% maltodextrin and 7.5% soy protein at an inlet temperature of 180C was considered the best to yield highly heat-, light- and humidity-stable microencapsules that had a regular shape with a complete, round, smooth, compact and noncracking exterior wall and normal internal structures.
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