β-胡萝卜素微胶囊制备工艺的研究
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摘要
β-胡萝卜素是类胡萝卜素之一,具有良好的抗氧化性,摄入人体内能转化为维生素A,在食品工业中作为营养增补剂使用,赋予食品的着色和营养强化。然而β-胡萝卜素性质非常活泼,对氧、热及光很不稳定,容易氧化和异构,且是脂溶性化合物,导致β-胡萝卜素在实际生产应用和贮存方面受到了很大的限制。微胶囊技术是解决该问题的途径之一。为此,本文研究了乳化工艺、喷雾干燥工艺、不同壁材及配比等方面对β-胡萝卜素微囊化制备工艺的影响,同时对制备的微胶囊进行了相关性质分析。以期获得性状优良、β-胡萝卜素含量高的微胶囊产品,对后期β-胡萝卜素微胶囊的工业化生产提供指导。
在乳化工艺中,采用硬脂酰乳酸钠(SSL)、双乙酰酒石酸单双甘油脂(DATEM)与单甘酯复配作为乳化剂,当复配HLB值为7.1时,微乳液稳定性最好,达100%,优于单甘酯与蔗糖酯复配作为乳化剂时的稳定性。当乳化剂的添加量为油相质量的6%时,乳液稳定性最好,达到100%。油相与水相进行乳化均质,乳液中总固形物浓度20%以上、乳化温度70℃时,产品的包埋效率和产率最高。
喷雾干燥工艺中,影响微胶囊产率的的因素相关显著性为进风温度>喷雾压力>进料量,最优化工艺参数为进风温度190℃,喷雾压力0.2MPa,进料量5ml/min,此时喷雾干燥效果最好,微胶囊产率达95.73%。喷雾干燥过程中,风速对微胶囊产品的产率几乎没有影响。
采用CMS-Na,OSA-Starch,麦芽糊精复配为壁材,最优化比例为10:20:5,制得了β-胡萝卜素含量为4.38%的微胶囊,产品包埋效率为92.8%,得率为78.5%。与明胶与蔗糖复配为壁材相比,产品的含量、包埋效率与得率都得到了提高。
以变性淀粉和麦芽糊精为壁材,含量为4.38%的β-胡萝卜素微胶囊,粒径D90为15.54um,微胶囊的再分散性能良好,随着含量的增加,吸湿性增强。在自然条件下,微胶囊的颜色逐渐变浅,直至无色。在外界条件对β-胡萝卜素微胶囊的贮存稳定性方面,温度对微胶囊的影响不大,空气对微胶囊的稳定性影响显著,光照加速了β-胡萝卜素的降解。与β-胡萝卜素晶体相比,微囊化后的β-胡萝卜素稳定性得到了很大提高。
β-carotene is one of carotenoids, has a good antioxidant activity. It can be converted into vitamin A that intake of the human body.β-carotene use as a nutritional supplement to give the food coloring and fortification in the food industry. However,β-carotene is highly reactive. It is very unstable to oxygen, heat and light that easily oxidized and heterogeneous.β-carotene is a fat-soluble compounds, resulting in the actual production ofβ-carotene in terms of application and storage has been greatly restricted. Microencapsulation technology is one way to solve the problem. Therefore, this article study the influence of emulsification process, spray drying, different ratio of wall materials to the preparation of microcapsules. Our purpose is to obtain microcapsules of high quality and high content ofβ-carotene. It provides guidance to the industrial production of microcapsules.
In the emulsification process, the use of stearyl lactylate (SSL), diacetyl tartaric acid mono glycerides (DATEM) and monoglyceride compound as emulsifier, HLB value of 7.1 when mixed, the micro-emulsion stability is best, 100%, better than monoglycerides and sucrose fatty acid ester mixed as emulsifier. When the adding amount of emulsifier is 6% of the oil phase weight, the emulsion stability is the best, 100%. Oil phase and water phase was emulsified and homogenization, the product has a highest encapsulation efficiency and productivity when more than 20% of total solids concentration in the emulsion, and the emulsion temperature is 70℃.
In spray drying process, the correlation of factor affecting the yield of microcapsules is inlet air temperature> spray pressure> feeding quantity, the optimum process parameters of spray drying process is for the inlet temperature of 190℃, spray pressure of 0.2MPa, feeding quantity of 5ml/min, when the effect of pray drying is best, microencapsulation yield was 95.73%. In spray drying process, the wind speed was almost no effect on the yield of microencapsulated products.
Using CMS-Na, OSA-Starch, maltodextrin complex as wall material, optimized ratio of 10:20:5, the microcapsules hadβ-carotene content of 4.38% was obtained. The product’s embedding efficiency was 92.8% and yield was 78.5%. Compared to the wall material that gelatin and sucrose mixed, the product’s content, embedding efficiency and yield are increased.
Theβ-carotene microcapsule was obtained that modified starch and maltodextrin as wall material, the content was 4.38%. Microcapsule particle size is 15.54um in D90. It has a good performance on dispersion. With the increase of the content, moisture absorption of microcapsules enhanced. Under natural conditions, microcapsules faded until colorless. In the external conditions on the storage stability ofβ-carotene microcapsules, the temperature has little effect on the microcapsules, and the air has significantly effect on the microcapsules. Light accelerated degradation ofβ-carotene. Compared withβ-carotene crystals, microencapsulatedβ-carotene is greatly improved on stability.
在乳化工艺中,采用硬脂酰乳酸钠(SSL)、双乙酰酒石酸单双甘油脂(DATEM)与单甘酯复配作为乳化剂,当复配HLB值为7.1时,微乳液稳定性最好,达100%,优于单甘酯与蔗糖酯复配作为乳化剂时的稳定性。当乳化剂的添加量为油相质量的6%时,乳液稳定性最好,达到100%。油相与水相进行乳化均质,乳液中总固形物浓度20%以上、乳化温度70℃时,产品的包埋效率和产率最高。
喷雾干燥工艺中,影响微胶囊产率的的因素相关显著性为进风温度>喷雾压力>进料量,最优化工艺参数为进风温度190℃,喷雾压力0.2MPa,进料量5ml/min,此时喷雾干燥效果最好,微胶囊产率达95.73%。喷雾干燥过程中,风速对微胶囊产品的产率几乎没有影响。
采用CMS-Na,OSA-Starch,麦芽糊精复配为壁材,最优化比例为10:20:5,制得了β-胡萝卜素含量为4.38%的微胶囊,产品包埋效率为92.8%,得率为78.5%。与明胶与蔗糖复配为壁材相比,产品的含量、包埋效率与得率都得到了提高。
以变性淀粉和麦芽糊精为壁材,含量为4.38%的β-胡萝卜素微胶囊,粒径D90为15.54um,微胶囊的再分散性能良好,随着含量的增加,吸湿性增强。在自然条件下,微胶囊的颜色逐渐变浅,直至无色。在外界条件对β-胡萝卜素微胶囊的贮存稳定性方面,温度对微胶囊的影响不大,空气对微胶囊的稳定性影响显著,光照加速了β-胡萝卜素的降解。与β-胡萝卜素晶体相比,微囊化后的β-胡萝卜素稳定性得到了很大提高。
β-carotene is one of carotenoids, has a good antioxidant activity. It can be converted into vitamin A that intake of the human body.β-carotene use as a nutritional supplement to give the food coloring and fortification in the food industry. However,β-carotene is highly reactive. It is very unstable to oxygen, heat and light that easily oxidized and heterogeneous.β-carotene is a fat-soluble compounds, resulting in the actual production ofβ-carotene in terms of application and storage has been greatly restricted. Microencapsulation technology is one way to solve the problem. Therefore, this article study the influence of emulsification process, spray drying, different ratio of wall materials to the preparation of microcapsules. Our purpose is to obtain microcapsules of high quality and high content ofβ-carotene. It provides guidance to the industrial production of microcapsules.
In the emulsification process, the use of stearyl lactylate (SSL), diacetyl tartaric acid mono glycerides (DATEM) and monoglyceride compound as emulsifier, HLB value of 7.1 when mixed, the micro-emulsion stability is best, 100%, better than monoglycerides and sucrose fatty acid ester mixed as emulsifier. When the adding amount of emulsifier is 6% of the oil phase weight, the emulsion stability is the best, 100%. Oil phase and water phase was emulsified and homogenization, the product has a highest encapsulation efficiency and productivity when more than 20% of total solids concentration in the emulsion, and the emulsion temperature is 70℃.
In spray drying process, the correlation of factor affecting the yield of microcapsules is inlet air temperature> spray pressure> feeding quantity, the optimum process parameters of spray drying process is for the inlet temperature of 190℃, spray pressure of 0.2MPa, feeding quantity of 5ml/min, when the effect of pray drying is best, microencapsulation yield was 95.73%. In spray drying process, the wind speed was almost no effect on the yield of microencapsulated products.
Using CMS-Na, OSA-Starch, maltodextrin complex as wall material, optimized ratio of 10:20:5, the microcapsules hadβ-carotene content of 4.38% was obtained. The product’s embedding efficiency was 92.8% and yield was 78.5%. Compared to the wall material that gelatin and sucrose mixed, the product’s content, embedding efficiency and yield are increased.
Theβ-carotene microcapsule was obtained that modified starch and maltodextrin as wall material, the content was 4.38%. Microcapsule particle size is 15.54um in D90. It has a good performance on dispersion. With the increase of the content, moisture absorption of microcapsules enhanced. Under natural conditions, microcapsules faded until colorless. In the external conditions on the storage stability ofβ-carotene microcapsules, the temperature has little effect on the microcapsules, and the air has significantly effect on the microcapsules. Light accelerated degradation ofβ-carotene. Compared withβ-carotene crystals, microencapsulatedβ-carotene is greatly improved on stability.
引文
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[2] Albertini B, Di Sabatino M, Calogera G, et al. Encapsulation of vitamin A palmitate for animal supplementation: formulation, manufacturing and stability implications[J]. Journal of Microencapsulation, 2010, 27(2): 150-161.
[3]朱选,黄慧敏,许时婴,等.卵磷脂在β-胡萝卜素微胶囊化过程中的界面行为[J].中国食品学报, 2003(3): 36-40.
[4]刘红,杜喜平.微胶囊的应用与发展前景[J].牙膏工业, 2009(4): 38-39.
[5] Dai W T, Zhang D R, Duan C X, et al. Preparation and characteristics of oridonin-loaded nanostructured lipid carriers as a controlled-release delivery system[J]. Journal of Microencapsulation, 2010, 27(3): 234-241.
[6]赵卫生.微囊化天然胡萝卜素的研制[J].海湖盐与化工, 1996(5).
[7]吴芳.天然胡萝卜素微胶囊的研制及应用[J].中国食品添加剂, 1997(3): 35-37.
[8] Kolanowski W, Ziolkowski M, Weissbrodt J, et al. Microencapsulation of fish oil by spray drying-impact on oxidative stability. Part 1[J]. European Food Research and Technology, 2006, 222(3-4): 336-342.
[9] Rodriguez-Huezo M E, Pedroza-Islas R, Prado-Barragan L A, et al. Microencapsulation by spray drying of multiple emulsions containing carotenoids[J]. Journal of Food Science, 2004, 69(7): E351-E359.
[10] Shu B, Yu W L, Zhao Y P, et al. Study on microencapsulation of lycopene by spray-drying[J]. Journal of Food Engineering, 2006, 76(4): 664-669.
[11] Sheu T Y, Rosenberg M. Microstructure of microcapsules consisting of whey proteins and carbohydrates[J]. Journal of Food Science, 1998, 63(3): 491-494.
[12] Desobry S A, Netto F M, Labuza T P. Comparison of spray-drying, drum-drying and freeze-drying for beta-carotene encapsulation and preservation[J]. Journal of Food Science, 1997, 62(6): 1158-1162.
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