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The structural characterization, physicochemical properties, and stability of gardenia yellow pigment microcapsules

文献类型： 外文期刊

作者： Tang, Liqin 1 ; Liu, Haocheng 1 ; Huang, Guodong 4 ; Yuan, Zhong 3 ; Fu, Manqin 1 ; Bu, Zhibin 1 ; Wen, Jing 1 ; Xu, Yujuan 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst,Minist Agr, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc, Guangzhou 510610, Guangdong, Peoples R China

2.Jiangxi Agr Univ, Coll Agron, Nanchang 330045, Jiangxi, Peoples R China

3.Jiangxi Ruilong Pharmaceut Co Ltd, Gaoan 336000, Jiangxi, Peoples R China

4.Agr & Rural Bur Gaoan City, Gaoan 330899, Jiangxi, Peoples R China

5.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangzhou, Guangdong, Peoples R China

关键词： Gardenia yellow pigment; Microcapsules; Physicochemical properties; Encapsulation

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）

ISSN： 0023-6438

年卷期： 2022 年 162 卷

页码：

收录情况： SCI

摘要： Gardenia yellow pigment (GYP) is a natural food coloring agent with a variety of pharmacological activities. However, the applications of GYP are limited due to its poor stability. The aim of this study was to prepare GYP microcapsules using different combinations of maltodextrin (MD), gum arabic (GA), soy protein isolate (SPI), and whey protein (WP) as wall materials to improve the stability of GYP, and evaluated its structural, physicochemical properties, and stability. Scanning electron microscopy (SEM), fourier transformed infrared spectrometer (FTIR), and X-ray diffraction (XRD) results confirmed inclusion of GYP within microcapsules. Thermogravimetric (TG) experiment indicated that GYP microcapsules had good thermal stability below 220 degrees C. Furthermore, the encapsulation efficiency (EE) and loading amount (LA) of GYP microcapsules were between 58.73 and 83.16% and 1.63-3.32 g/100 g, respectively. WP-MD microcapsule showed significantly higher EE and LA than other microcapsules. A significant lower hygroscopicity was observed in spray-dried double emulsion microcapsules (WP-O and WP-MD-O). The results of the stability studies revealed that the five kinds of microcapsules could significantly improve the thermal stability, light stability, and pH stability of GYP, and there was no significant difference. Overall, these results may guide the potential application of GYP microcapsules in nutraceutical and functional foods.

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