Preparation of microcapsules of W/O/W emulsions containing a polysaccharide in the outer aqueous phase by spray-drying

被引:27
|
作者
Adachi, S [1 ]
Imaoka, H
Ashida, H
Maeda, H
Matsuno, R
机构
[1] Kyoto Univ, Grad Sch Agr, Div Food Sci & Biotechnol, Sakyo Ku, Kyoto 6068502, Japan
[2] Fuji Oil Co Ltd, Food Sci Res Inst, Ibaraki, Japan
关键词
microcapsule; W/O/W emulsion; spray-drying;
D O I
10.1002/ejlt.200300900
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
A water-in-oil-in-water (W/O/W) multiple emulsion containing a hydrophilic substance, 1, 3,6,8-pyrenetetrasulfonic acid tetrasodium salt (PTSA), and a wall material in its inner and outer aqueous phases, respectively, was prepared by a two-step emulsification using a rotor/stator homogenizer, and was further homogenized with a high-pressure homogenizer. Maltodextrin or gum arabic were used as wall materials, and olive oil was used as the oily phase. The high encapsulation efficiency for PTSA (>0.9) was realized. The emulsion was spray-dried to produce microcapsules of W/O/W type. The efficiencies of the microcapsules prepared with maltodextrin and gum arabic were 0.82 and 0.67, respectively. Stability of the microcapsules was examined at 37 degreesC and 12%, 33% and 75% relative humidity. Microcapsules prepared with maltodextrin were more stable than those prepared with gum arabic.
引用
收藏
页码:225 / 231
页数:7
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