复合凝聚结合冷冻干燥制备紫苏油微胶囊的工艺研究
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摘要
紫苏油作为一种营养保健食用油,含有高达65%的亚麻酸,而亚麻酸含有三个双键,是一种不饱和脂肪酸,极易氧化.为了提高紫苏油的稳定性,采用明胶/阿拉伯胶复合凝聚结合冷冻干燥对紫苏油进行了包埋.研究了壁材浓度、pH值、芯壁比和搅拌速度等因素对复合凝聚紫苏油微胶囊形态的影响,确定了以明胶-阿拉伯胶为壁材复合凝聚包埋紫苏油微胶囊的最佳实验室工艺条件为:明胶∶阿拉伯胶=1∶1、芯壁比为1∶1、壁材质量分数为1%、pH3.9、搅拌速度300rpm.在此条件下得到的微胶囊经光学显微镜与扫描电子显微镜形态观察,其结构完整,形态均一,分散均匀.
Perilla oil is a nutritious and healthy edible oil and it contains more than 65%linolenic acid while contains three double bonds.Linolenic acid is an unsaturated fatty acid and easy to oxidize.In order to improve stability of perilla oil,perilla oil was microencapsulated with gelatin and gum Arabic by complex coacervation followed by freezing drying.The influences of the wall material concentration,pH value,core wall ratio,and mixing speed were determined.In the complex coacervation processing,the gum Arabic and gelatin were selected as wall materials and the optimization preparation conditions were as follows:the mass ratio of core material/wall material was 1∶1,the mass ratio of gum Arabic/gelatin was 1∶1,mass fraction of wall material was 1%,coacervation pH was pH3.9,mixing speed was 300 rpm.Under these conditions,microcapsules were observed by light microscope and scanning electron microscope and their structures were intact,the morphologies were homogeneous and the microcapsules were dispersed evenly.
Perilla oil is a nutritious and healthy edible oil and it contains more than 65%linolenic acid while contains three double bonds.Linolenic acid is an unsaturated fatty acid and easy to oxidize.In order to improve stability of perilla oil,perilla oil was microencapsulated with gelatin and gum Arabic by complex coacervation followed by freezing drying.The influences of the wall material concentration,pH value,core wall ratio,and mixing speed were determined.In the complex coacervation processing,the gum Arabic and gelatin were selected as wall materials and the optimization preparation conditions were as follows:the mass ratio of core material/wall material was 1∶1,the mass ratio of gum Arabic/gelatin was 1∶1,mass fraction of wall material was 1%,coacervation pH was pH3.9,mixing speed was 300 rpm.Under these conditions,microcapsules were observed by light microscope and scanning electron microscope and their structures were intact,the morphologies were homogeneous and the microcapsules were dispersed evenly.
引文
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[3]Asif Mohammad.Health effects of omega-3,6,9fatty acids:Perilla frutescens is a good example of plant oils[J].Oriental Pharmacy and Experimental Medicine,2011,11(1):51-59.
[4]张泽涛,徐娟,李建成,等.紫苏油的氧化稳定性研究[J].中国油脂,2016,41(10):84-86.
[5]Ruinan Yang,Liangxiao Zhang,Peiwu Li,et al.A review of chemical composition and nutritional properties of minor vegetable oils in China[J].Trends in Food Science&Technology,2018,74:26-32.
[6]何雅雯,李孟俊,于修烛,等.不同食用油氧化稳定性比较研究[J].中国油脂,2018,43(3):44-49.
[7]Pratibha Kaushik,Kim Dowling,Colin J.Barrow,et al.Microencapsulation of omega-3fatty acids:A review of microencapsulation and characterization methods[J].Journal of Functional Foods,2015,19:868-881.
[8]Zuobing Xiao,Wanlong Liu,Guangyong Zhu,et al.Production and characterization of multinuclear microcapsules encapsulating lavender oil by complex coacervation[J].Flavour and Fragrance Journal,2014,29:166-172.
[9]Zhijian Dong,Shuqin Xia,Serenus Hua,et al.Optimization of cross-linking parameters during production of transglutaminase-hardened spherical multinuclear microcapsules by complex coacervation[J].Colloids and Surfaces B:Biointerfaces,2008,63:41-47.
[10]Chao Peng,Suqing Zhao,Jun Zhang,et al.Chemical composition,antimicrobial property and microencapsulation of Mustard(Sinapis alba)seed essential oil by comples coacervation[J].Food Chemistry,2014,165:560-568.
[11]Aiqian Ye.Complexation between milk proteins and polysaccharides via electrostatic interaction:Principles and applications-a review[J].International Journal of Food Science and Technology,2008,43:406-415.
[12]Ka Zhang,Hongman Zhang,Xuechao Hu,et al.Synthesis and release studies of microalgal oil-cantaining microcapsules prepared by complex coacervation[J].Colloids and Surfaces B:Biointerfaces,2012,89:61-66.
[13]马铁铮,赵宏亮,王静.复合凝聚法制备脂溶性食品配料微胶囊的壁材研究进展[J].食品工业科技,2016,37(13):365-369.
[14]Yakindra Prasad Timilsena,Bo Wang,Raju Adhikari,et al.Advances in microencapsulation of polyunsaturated fatty acids(PUFAs)-rich plant oils using complex coacervation:A review[J].Food Hydrocolloids,2017,69:369-381.
[15]Gouin S.Microencapsulation:Industrial appraisal of existing technologies and trends[J].Trends Food Sic Technol,2004,15(7-8):330-347.
[16]Tiezheng Ma,Hongliang Zhao,Jing Wang,et al.Effect of processing conditions on the morphology and oxidative stability of lipid microcapsules during complex coacervation[J].Food Hydrocolloids,2019,87:637-643.
[17]董志俭,赵帅,孙丽平,等.CMC/阿拉伯胶/明胶复合凝聚橘油微胶囊的制备方法[J].中国食品学报.2013,13(6):69-77.
[18]陈琳,李荣,张禄捷,等.复凝聚法紫苏油胶囊的制备及其性能研究[J].食品工业科技,2015,36(2):232-238.
[19]刘楠楠,陈雪峰,刘俊杰.复凝聚法制备葱油香精微胶囊[J].食品发酵与工业,2011,37(2):103-107.