Development and evaluation of microencapsulated peony seed oil prepared by spray drying: Oxidative stability and its release behavior during in-vitro digestion

被引：60

作者：

Wang, Shujie ^{[1
]}

Shi, Yan ^{[1
,2
]}

Han, Lipeng ^{[3
]}

机构：

[1] Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China

[2] Nanchang Univ, Dept Food Sci & Technol, Coll Food Sci, Nanchang 330047, Jiangxi, Peoples R China

[3] Guangzhou Univ, Sch Chem & Chem Engn, Guangzhou 510006, Guangdong, Peoples R China

来源：

JOURNAL OF FOOD ENGINEERING | 2018年 / 231卷

基金：

中国国家自然科学基金;

关键词：

Microencapsulation; Peony seed oil; Microstructure; Oxidative stability; In-vitro release behavior; RESPONSE-SURFACE METHODOLOGY; ROSEMARY ESSENTIAL OIL; VIRGIN OLIVE OIL; FLAXSEED OIL; WALL MATERIAL; FISH-OIL; PHYSICOCHEMICAL PROPERTIES; ENCAPSULATION EFFICIENCY; DIFFERENT COMBINATIONS; COMPLEX COACERVATION;

D O I：

10.1016/j.jfoodeng.2018.03.007

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

In the present study, peony seed oil was encapsulated using a combination of whey protein isolate, corn syrup and soy lecithin (0.75%) as wall materials by spray drying. This formulation exhibited highest encapsulation efficiency and oxidative stability and least loss of bioactive compounds. The microstructure showed the peony seed oil microcapsules formed a complete core-shell structure with smooth surface and no apparent cracks or fissures. In-vitro digestion behavior showed more than 80% of the encapsulated oil was released from microcapsules after simulated gastrointestinal digestion. (C) 2018 Elsevier Ltd. All rights reserved.

引用

页码：1 / 9

页数：9

共 56 条

[1] Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin
Aberkane, Leila
Roudaut, Gaelle
Saurel, Remi
[J]. FOOD AND BIOPROCESS TECHNOLOGY, 2014, 7 (05) : 1505 - 1517
[2] The correlation of wall material composition with flow characteristics and encapsulation behavior of fish oil emulsion
Aghbashlo, Mortaza
Mobli, Hossien
Madadlou, Ashkan
Rafiee, Shahin
[J]. FOOD RESEARCH INTERNATIONAL, 2012, 49 (01) : 379 - 388
[3] Optimization of microencapsulation of seed oil by response surface methodology
Ahn, Jang-Hyuk
Kim, Young-Pil
Lee, Yu-Mi
Seo, Eun-Mi
Lee, Ki-Woong
Kim, Hak-Sung
[J]. FOOD CHEMISTRY, 2008, 107 (01) : 98 - 105
[4] Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications
Bakry, Amr M.
Abbas, Shabbar
Ali, Barkat
Majeed, Hamid
Abouelwafa, Mohamed Y.
Mousa, Ahmed
Liang, Li
[J]. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2016, 15 (01): : 143 - 182
[5] Bos MA, 2001, ADV COLLOID INTERFAC, V91, P437
[6] Influence of wall matrix systems on the properties of spray-dried microparticles containing fish oil
Botrel, Diego Alvarenga
de Barros Fernandes, Regiane Victoria
Borges, Soraia Vilela
Yoshida, Maria Irene
[J]. FOOD RESEARCH INTERNATIONAL, 2014, 62 : 344 - 352
[7] Microencapsulation of extra-virgin olive oil by spray-drying: Influence of wall material and olive quality
Calvo, Patricia
Hernandez, Teresa
Lozano, Mercedes
Gonzalez-Gomez, David
[J]. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2010, 112 (08) : 852 - 858
[8] Caporaso N, 2016, FOOD FUNCT, V7, P227, DOI [10.1039/C5FO01269D, 10.1039/c5fo01269d]
[9] Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials
Carneiro, Helena C. F.
Tonon, Renata V.
Grosso, Carlos R. F.
Hubinger, Miriam D.
[J]. JOURNAL OF FOOD ENGINEERING, 2013, 115 (04) : 443 - 451
[10] Influence of interfacial composition on oxidative stability of oil-in-water emulsions stabilized by biopolymer emulsifiers
Charoen, Ratchanee
Jangchud, Anuvat
Jangchud, Kamolwan
Harnsilawat, Thepkunya
Decker, Eric Andrew
McClements, David Julian
[J]. FOOD CHEMISTRY, 2012, 131 (04) : 1340 - 1346

← 1 2 3 4 5 6 →