Spray dried double emulsions containing procyanidin-rich extracts produced by premix membrane emulsification: Effect of interfacial composition

被引：48

作者：

Berendsen, Rikkert ^{[1
]}

Gueell, Carme ^{[1
]}

Ferrando, Montserrat ^{[1
]}

机构：

[1] Univ Rovira & Virgili, Dept Engn Quim, E-43007 Tarragona, Spain

来源：

FOOD CHEMISTRY | 2015年 / 178卷

关键词：

Membrane emulsification; Spray drying; Double emulsions; Multi-layer emulsions; Procyanidins; IN-WATER EMULSIONS; FISH-OIL MICROCAPSULES; MULTIPLE EMULSIONS; W/O/W-EMULSIONS; WHEY-PROTEIN; STABILITY; MICROENCAPSULATION; POLYSACCHARIDE; DELIVERY; RELEASE;

D O I：

10.1016/j.foodchem.2015.01.093

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Spray drying of procyanidin-loaded W-1/O/W-2 emulsions produced by premix membrane emulsification (ME) enabled to produce microcapsules containing procyanidins. The interface of the emulsion droplets prior to spray drying was stabilized with several hydrophilic emulsifiers (whey protein (WPI), WPI-carboxylmethyl cellulose, WPI-gum Arabic, and WPI-chitosan). Their effect on procyanidin encapsulation efficiency, water activity, moisture and oil content, and microcapsule size distribution was investigated. Furthermore, the microstructure and droplet size distribution of redispersed microcapsules were analyzed. Although premix ME produced W-1/O/W-2 emulsions with a narrow droplet size distribution regardless the hydrophilic emulsifier (main peak of droplet size distribution around 9 mu m), microcapsules after spray drying and double emulsions after redispersion showed profound differences in sizes depending on the interfacial composition. WPI-CMC stabilized microcapsules not only showed the highest procyanidin content (53 g kg(-1)) but also gave the narrowest particle size distribution with the lowest particle size for both microcapsules and the corresponding emulsions after rehydration (7.7 and 9.9 mu m respectively). (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：251 / 258

页数：8

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