不同壁材浓度的复合凝聚橘油微胶囊制备过程中的形态变化

研究了不同壁材浓度的复合凝聚橘油微胶囊在制备过程中的形态变化,并深入探讨了复合凝聚橘油微胶囊的形态、载量对微胶囊释放性质的影响。结果表明:当壁材浓度不超过1%时,复合凝聚橘油微胶囊在整个制备过程中保持球状、多核的结构,否则微胶囊在复合凝聚或凝胶化过程中会产生粘连,最终形态变得不规则;与载量相比,微胶囊的形态对于芯材橘油的释放具有更为显著的影响,制备具有优良控制释放性质的复合凝聚球状多核橘油微胶囊的适宜壁材浓度是1%。     

复合凝聚球状多核薄荷油微胶囊的释放动力学及应用

制备球状多核结构的复合凝聚薄荷油微胶囊,并且研究其释放动力学以及在曲奇中的应用效果。结果表明：复合凝聚球状多核薄荷油微胶囊在热水中的释放符合一级释放动力学,释放动力学速率常数随着芯壁质量比的增大而增加;而在烘箱中的释放符合零级释放动力学,释放动力学速率常数随温度的升高而增加。感官评的结果表明二次包埋能够增强复合凝聚薄荷油微胶囊的包埋效果,二次包埋复合凝聚微胶囊在曲奇中的应用效果与环糊精相当。     

复合凝聚β-胡萝卜素微胶囊制备工艺研究

以明胶和阿拉伯胶为壁材,β-胡萝卜素为芯材,采用复合凝聚法制备球状多核β-胡萝卜素微胶囊。研究芯壁比、明胶/阿拉伯胶比率、pH值、搅拌速度及不同芯材等因素对复合凝聚微胶囊形态和粒径的影响。结果表明,制备复合凝聚球状多核β-胡萝卜素微胶囊的优化工艺为芯壁比1:2,明胶/阿拉伯胶比例1:1,pH值3.8,搅拌速度400r/min。该条件下,β-胡萝卜素微胶囊的产率为94.38%,效率为92.65%。通过β-胡萝卜素微胶囊同桔油、甜橙油微胶囊进行对比,β-胡萝卜素微胶囊平均粒径小于桔油、甜橙油微胶囊。     

不同pH复合凝聚甜橙油微胶囊在热水中的释放

以明胶和阿拉伯胶为壁材,甜橙油为芯材,采用复合凝聚法制备球状多核微胶囊。研究了pH对复合凝聚微胶囊的形态、粒径、产率、载量及释放率的影响。结果表明:当pH由4.3降到3.7时,复合凝聚微胶囊具有球状多核的结构,粒径逐渐增加,但产率、载量变化不明显;在80℃热水中复合凝聚微胶囊逐渐溶胀,粒径变大,芯材通过扩散的方式缓慢地释放;pH4.3时,微胶囊在热水中的释放最为缓慢,60min仅释放6.0%。     

不同pH复合凝聚甜橙油微胶囊在热水中的释放

以明胶和阿拉伯胶为壁材,甜橙油为芯材,采用复合凝聚法制备球状多核微胶囊。研究了pH对复合凝聚微胶囊的形态、粒径、产率、载量及释放率的影响。结果表明:当pH由4.3降到3.7时,复合凝聚微胶囊具有球状多核的结构,粒径逐渐增加,但产率、载量变化不明显;在80℃热水中复合凝聚微胶囊逐渐溶胀,粒径变大,芯材通过扩散的方式缓慢地释放;pH4.3时,微胶囊在热水中的释放最为缓慢,60min仅释放6.0%。      

不同搅拌速度下的复合凝聚桔油微胶囊在制备过程中的形态变化

研究不同搅拌速率下的明胶-阿拉伯胶复合凝聚橘油微胶囊在制备过程中的形态变化以及载量对释放性质的影响。结果表明：在复合凝聚阶段,当搅拌速率由200r/min 增加到600r/min时,微胶囊具有球状多核的结构,粒径逐渐减小;当搅拌速率不超过400r/min 时,微胶囊在凝胶化和固化阶段仍保持球状多核结构,而高速搅拌其形态会变得不规则。搅拌速率增加,微胶囊的载量提高,高载量和小粒径使微胶囊的释放速率增加。制备具有良好缓释性能的复合凝聚球状多核微胶囊的最佳搅拌速率是400r/min。     

复凝聚法制作甜橙香精微胶囊工艺研究

以阿拉伯胶及明胶为壁材,甜橙香精为芯材,采用复凝聚法制备球状多核甜橙微胶囊。研究壁材组成比例、芯壁比、pH、固化剂添加量对微胶囊产率和微胶囊效率、微胶囊装载量的影响。研究结果表明:当明胶和阿拉伯胶比例为1.11.0(mm),芯壁比为2.21.0(mm),pH 3.6,固化剂添加量为0.16%时,微胶囊的有效载量最高,达到73.16%。     

果胶酶解对复合凝聚鱼油微胶囊形态的影响

以鱼油为芯材,通过内切聚半乳糖醛酸酶酶解果胶,探讨壁材性质对微胶囊形态的影响。研究不同酶解时间条件下的果胶与明胶形成微胶囊的形态,相应复合凝聚物的黏度、产率,并分析3者之间的内在关系。试验结果表明:随着果胶水解时间的延长,水解果胶与明胶形成的复合凝聚物的黏度降低,流动性增强,易于形成球状多核结构的微胶囊;而水解时间过长将会导致复合凝聚物的产率过低,微胶囊形态不规则。     

复合凝聚法制备VE微胶囊工艺的研究

采用明胶与阿拉伯胶作为壁材,采用复合凝聚法制备VE多核微胶囊.明胶与阿拉伯胶的添加量之比为1:1,选用转谷氨酰胺酶作为交联剂,以代替有毒的、不适于食品加工中的化学交联剂;选取壁材浓度(X1)、壁材与芯材添加量之比(X2)及pH值(X3)作为被优化的工艺参数.单因素及响应面分析结果显示,复合凝聚法制备VE微胶囊的最佳工艺条件为壁材浓度1.23%,壁材与芯材添加量之比2.14:1,pH值4.0,VE微胶囊的最高包埋效率为(92.78±0.65)%.     

GC-MS测定复凝聚结合喷雾干燥法制备葱油香精微胶囊的热稳定性

探讨了以阿拉伯胶、明胶作为壁材,用复凝聚法结合喷雾干燥法制备葱油香精微胶囊,分析了壁材浓度、芯壁比、pH值对微胶囊成囊效果的影响,复凝聚工艺阶段的最佳工艺为:壁材浓度2%,芯壁比1∶2,pH值4.15,再结合喷雾干燥法可以制备出葱油香精微胶囊粉状产品。用SEM观察微胶囊产品外形呈球状,GC-MS分析表明,经过微胶囊化后的葱油香精在高温下(200℃,3min)能够提高热稳定性。     

压敏型脲醛树脂微胶囊的研制

应用自制的脲醛预聚树脂,以SMA作为乳化剂,采用原位聚合法研制出了压敏型脲醛树脂微胶囊。实验确定的最佳制备工艺条件为:尿素与甲醛的物质的量的比为1∶2.0,pH值3~4,温度70℃,保温6 h。研究结果表明,微胶囊对芯材的包封较好,粒径分布均匀集中,形态为单壁单核,囊壁密封性好。     

羊肉风味料微胶囊制备工艺优化

速冻烤包子在预烤、速冻、冻藏、复热等各阶段中馅料香气不易保持.该项目以新疆羊尾巴油为原料,热控氧化羊脂,玉米醇溶蛋白经碱性蛋白酶酶解后,与羊脂进行美拉德反应,制备羊肉风味料.采用复凝聚法对羊脂美拉德反应后的产物进行微胶囊化,达到缓释效果,用以解决速冻烤包子香气保持问题.以微胶囊的包埋率为考察指标,观察壁材比、芯壁比、甲...     

自修复双层微胶囊的制备及其在玄武岩织物上的应用

为提高玄武岩织物的抗折性能,首先用原位聚合法制备单层微胶囊,囊壁为三聚氰胺-尿素-甲醛共聚物(MUF),囊芯为环氧树脂;然后将固化剂二氨基二苯砜吸附在单层微胶囊表面,以MUF再次包覆制成双层微胶囊;最后将双层微胶囊涂覆到玄武岩织物表面。测试了微胶囊的微观形貌和化学结构,分析了微胶囊自修复玄武岩织物的自修复性能。结果表明:制备的微胶囊结构致密、表面光滑;当玄武岩纤维受到破坏时,微胶囊破裂流出修复剂和固化剂通过聚合反应生成网络大分子修复裂纹;修复7 d后玄武岩织物的最大断裂强力和折皱回复性能可基本恢复,延伸性能有很大改善,抗折性能得到有效提高。     

Microencapsulation of Essential Oil for Insect Repellent in Food Packaging System

Microcapsules containing thyme oil were prepared by in situ polymerization, using melamine–formaldehyde prepolymer as a wall material and 3 different emulsifiers (pluronic F‐127, tween 80, and sodium lauryl sulfate [SLS]). The general characteristics and release behavior of microcapsules, and their repellent effect against insects were investigated. The morphology of microcapsules using SLS was spherical shape with smooth surface. Microcapsules began to degrade at 150 °C. The particle size ranged from 1 to 10 μm and the loading efficiency of thyme oil was clearly affected by the emulsifier type. The highest loading efficiency appeared in microcapsules using SLS, which have good thermal resistance and smooth surface. The release rate of thyme oil from microcapsules was not only dependent on the storage temperature but also emulsifier type and microcapsules showed the sustained release properties for a long time. Diets, which were mixed with encapsulated thyme oil, expressed high insect repellent efficacy over 90% for 4 wk. Practical Application : Essential oil has various pest‐control characteristics, including repellent, ovicidal, and antifeedant efficacy. This work showed the sustained release properties and long‐lasting repellency of encapsulated essential oil. The results suggest that the great potential of essential oil microcapsules can be applied in coating or printing of food packaging materials for the insects repelling effects.     

植物乳杆菌CICC 20270微胶囊的制备及其特性

以植物乳杆菌CICC 20270(Lactobacillus plantarum)及椰子油/玉米油为芯材,添加到以葡萄糖值即DE值分别为25、18糖浆为壁材的乳状液中,通过喷雾干燥法制备益生菌微胶囊,考察微胶囊的菌细胞存活率、表面结构、耐热性、储藏稳定性及在模拟胃肠液中的菌细胞存活率情况。结果表明:制得的微胶囊中植物乳杆菌存活率均在90%以上。在55℃热处理条件下,各微胶囊菌活无显著性差异(p>0.05);65℃处理1、10 min后,活菌数最低的分别是DE25/椰子油和DE18/椰子油微胶囊,存活率为75.66%、49.82%;75℃热处理1、10 min后,DE18/椰子油微胶囊中活菌数均最低,存活率分别为38.40%、15.08%。在4、25、37℃储藏条件下,玉米油微胶囊储藏性质较椰子油更为稳定,活菌数更高;而在33%、52%、75%湿度条件下,糖浆的DE值不同比油脂对益生菌的存活率影响更大,且DE25糖浆给益生菌提供了更好的保护效果。在6 h体外模拟消化中,DE25糖浆/椰子油微胶囊整个过程活菌数只下降了3.88 lg CFU/g。因此,DE25糖浆更适作为益生菌壁材;添加玉米油后使得微胶囊具有更好的耐热性;而添加椰子油更有利于提高微胶囊在模拟胃肠液中的菌活数。     

耐热型罗伊氏乳杆菌液态微胶囊的制备及其体外模拟消化特性

为了提高罗伊氏乳杆菌的耐热性,该研究以麦芽糊精与磷脂作为复合壁材,对其进行包埋处理形成罗伊氏乳杆菌液态微胶囊。结果表明：随磷脂、麦芽糊精浓度增加及乳化时间的延长,微胶囊的包埋率、EAI、ESI及电位绝对值呈先增加后减小的趋势（P<0.05）,平均粒径呈先减小后增加的趋势（P<0.05）。通过响应面设计得到该微胶囊最佳制取工艺：磷脂添加量14.83%（m/m）,麦芽糊精溶液质量分数15%（m/m）,乳化时间86.39 min,包埋率为99.11%。罗伊氏乳杆菌微胶囊热处理后其活菌数明显提高（P<0.05）。体外模拟消化试验显示,胃消化阶段,肠消化阶段活菌数随时间逐渐增多（P<0.05）,2 h后微胶囊活菌数达到1.85×108 CFU/mL。综上,由麦芽糊精、磷脂复合壁材制备的罗伊氏乳杆菌液态微胶囊包埋效果良好,提高了罗伊氏乳杆菌的耐热性和胃肠道存活率。研究结果为罗伊斯乳杆菌微胶囊的生产应用提供理论依据。     

基于静电喷雾法萝卜硫素微胶囊的制备与表征

使用静电喷雾法制备不同壁材的萝卜硫素（sulforaphane，SF）微胶囊，通过表征微胶囊表面形貌、分子间相互作用、热行为、体外释放情况以及在高温下的贮存稳定性，研究食品级聚合物对SF的微胶囊化作用，从而筛选出适合静电喷雾包封SF的壁材。结果表明，微胶囊平均粒径在427.80～1 857.04 nm之间，呈球状，表面光滑。相比壳聚糖，玉米醇溶蛋白（Zein）和明胶（gelatin，Gel）是更有效的SF递送载体，Zein-SF、Gel-SF的包封率分别为（95.83±2.37）%、（95.11±2.82）%。傅里叶变换红外光谱确认了SF微胶囊中SF的存在；热重分析结果显示SF微胶囊在300 ℃的高温下才大量降解，有较高的热稳定性。SF微胶囊在模拟胃肠液和食物基质的最终释放率在80%～90%之间，具有良好的胃肠溶解和释放性能；同时，微胶囊化处理后的SF耐热性显著提高。本研究结果有助于进一步开发SF递送载体，促进其产业化应用。     

Functionalized textiles with PUU/limonene microcapsules: effect of finishing methods on fragrance release

The majority of the commercially available microencapsulated fragrance systems with interest for textile applications are based on phenol–formaldehyde/melamine–formaldehyde resins. Recognized human health problems concerning formaldehyde emissions led to the use of poly(urethane–urea) (PUU) systems. In this work, fabrics were impregnated with PUU microcapsules containing limonene produced by interfacial polymerization. To aid the microcapsule impregnation, a specific binder was used followed by a drying and thermofixation process. The textiles were then subjected to abrasion and dry cleaning tests. Fragrance release was analysed for different binder to microcapsule ratios. SEM images of the impregnated samples indicate good adhesion of the microcapsules to the fabric fibres, but some capsule breakage was observed. Fragrance release tests were followed by GC–FID–HS and showed good resistance to abrasion tests with 30% of the initial limonene detected after 9000 abrasion cycles. A lower resistance was observed for the dry cleaning tests, although 20% of the limonene was still present after five dry cleaning cycles.     

山羊乳-FOS/GOS库德毕赤酵母DS8-1微胶囊的制备及体外评价

前期从新疆传统乳制品酸驼乳中筛选得到一株具有潜在益生特性的库德毕赤酵母DS8-1（Pichia kudriavzevii DS8-1）,为增加菌株对体外环境的抗性,以海藻酸钠为壁材使用锐孔法制备酵母菌微胶囊。将干燥的藻酸盐（SA）微胶囊外包山羊乳或在微胶囊壁材中添加低聚果糖（fructooligosaccharides,FOS）/低聚半乳糖（galactooligosaccharides,GOS）分别制备3 种酵母菌微胶囊：SAM微胶囊、SAMF微胶囊和SAMG微胶囊。对微胶囊进行傅里叶红外光谱和扫描电子显微镜表征、模拟胃液的耐受性、消化液的释放特性和贮藏稳定性实验,研究冻干微胶囊对菌株活性的影响。结果表明：使用羊乳包衣的3 种冻干微胶囊（SAM微胶囊、SAMF微胶囊和SAMG微胶囊）的菌株活力为7.16～7.67（lg（CFU/g））。与SA微胶囊相比,SAMF微胶囊在连续的模拟消化液处理后能够延缓酵母菌的释放,提高菌株存活率,以及对α-淀粉酶和α-葡萄糖苷酶具有较高的抑制活性。SAMG微胶囊在－20、4、25 ℃贮藏30 d后菌株活力在7（lg（CFU/g））以上。结论：在海藻酸钠中添加FOS/GOS且使用羊乳包衣可用于包埋库德毕赤酵母,制备的酵母菌微胶囊具有提高菌株活性的作用,在功能性食品输送体系中具有一定的应用前景。     

Microencapsulation of camellia oil to maintain thermal and oxidative stability with focus on protective mechanism

Camellia oil (CO) microcapsules were developed using chitosan–soybean protein isolate (CS-SPI) complexes as wall materials and transglutaminase (TGase) as the cross-linking agent. Results indicated that CO/SPI under the ratio of 1:2 exhibited the highest microencapsulation efficiency and yield, possessing the best encapsulation effect. Morphology observation showed that CO microcapsules were intact, compact and nearly spherical. The microencapsulated CO exhibited the improved thermal resistance and significantly lower peroxide values after 3 days storage, demonstrating that the produced microcapsule was a promising way to maintain the thermal and oxidative stability of camellia oil. It could be found evidence from FTIR, which indicated that covalent cross-linking and hydrogen bonding might be involved among wall materials, and physical interactions between the core and wall materials. Therefore, the produced CO microcapsules could be an effective way to protect camellia oil, which was helpful for improving the processing and storage qualities of camellia oil.