Optimization of microencapsulation of anthocyanins from lycium ruthenicum murr. by response surface methodology and stability of the microcapsules

被引：0

作者：

Han, Aizhi ^{[1
,2
]}

Jiang, Hui ^{[1
]}

Jia, Qinghua ^{[2
]}

Ma, Ling ^{[2
]}

Bai, Hongjin ^{[1
]}

机构：

[1] Key Laboratory of Protection & Utilization of Biological Resources in Tarim Basin of Xinjiang Production and Construction Corps, College of Life Sciences, Tarim University, Alar,843300, China

[2] Analytic Center of Tarim University, Alar,843300, China

来源：

Shipin Kexue/Food Science | 2016年 / 37卷 / 10期

关键词：

Atmospheric temperature - Microstructure - Surface properties - Cyclodextrins - Coatings - Spray drying - Anthocyanins - Emulsification - Particle size;

D O I：

10.7506/spkx1002-6630-201610014

中图分类号：

学科分类号：

摘要：

The preparation of microencapsulated anthocyanins from Lycium ruthenicum Murr. using spray drying was investigated and the stability of the native and microencapsulated anthocyanins was evaluated. Single factor experiments were used to examine the influence of proportions of arabic gum and β-cyclodextrin to coating wall, core-to-wall ratio, feed flow rate, inlet air temperature, and total solids content on microencapsulation efficiency. The selected key parameters were optimized using response surface methodology with Box-Behnken experimental design. The results showed that the optimal process parameters were as follows: rotary speed of 2000 r/min, emulsification time of 10 min, outlet air temperature of 80 ℃, 1% arabic gum and 50% β-cyclodextrin in the coating wall, feed flow rate of 330 mL/h, core-to-wall ratio of 1:2.5, inlet air temperature of 160 ℃, and total solids content of 22%. The anthocyanins microcapsules were rose-red powder with a cylinder-like shape, having average particle size of (9.16 ± 1.02) μm. The microcapsules were more stable than the native anthocyanins when exposed to light, air and temperature. © 2016, China Food Publishing Company. All right reserved.

引用

页码：82 / 87