蕲艾挥发油微胶囊的制备和应用

为解决蕲艾挥发油挥发性强、利用率低等问题,提高蕲艾挥发油的经济价值,采用界面聚合法制备蕲艾挥发油微胶囊,通过浸扎法将其整理到中空橘瓣型纺粘水刺非织造布中制备复合非织造布。研究了乳化时间、反应pH、蕲艾挥发油与微胶囊空壳的质量比对微胶囊制备工艺的影响。采用扫描电镜、热裂解-气相色谱-质谱联用仪等对蕲艾挥发油微胶囊性能进行表征。结果表明:蕲艾挥发油微胶囊制备的最佳乳化时间为20 min,最佳反应pH为2,蕲艾挥发油与微胶囊空壳的最佳质量比为6∶1;制备所得蕲艾挥发油微胶囊平均粒径为4.5μm,表面光滑,粒径均匀;在300℃以下热稳定性较好,含油率为85.71%。采用浸轧法整理的复合非织造布对所测菌种的抑制率超过96%。     

喷雾干燥法制备白术挥发油微胶囊的研究

为防止白术挥发油的氧化,扩大白术挥发油的用途,采用喷雾干燥法对白术挥发油进行了微胶囊化研究。考察了芯壁比、乳化条件、进风温度、进料速度等因素对白术挥发油微胶囊化工艺的影响,并采用响应面法优化了微胶囊的制备工艺。结果表明制备白术挥发油微胶囊的最佳工艺为：进风温度175 ℃,进料速度640 L/h,乳化剂用量5%,芯壁比0.32,明胶含量21.13%,固形物含量29.51%,HLB值为13.53。在上述优化条件下可制得高质量高包埋率的白术挥发油微胶囊产品,包埋率达88.35%。     

复凝聚法制备白术挥发油微胶囊及表征

以白术挥发油为芯材,壳聚糖和海藻酸钠为壁材,采用复凝聚法制备微胶囊,通过单因素实验研究工艺参数对挥发油包埋率的影响,采用激光粒度分析仪、扫描电镜(SEM)、傅里叶变换红外光谱(FT-IR)、热重分析仪(TG-DTA)对微胶囊的粒径分布、表面形貌、化学结构、芯材含量进行表征。结果表明:在芯壁比为1∶2,乳化剂用量为5%,复凝聚温度为40℃,壳聚糖质量分数为1%,海藻酸钠质量分数为2%,pH 1.5,乳化转速6 000 r/min条件下制备的微胶囊包埋效果最好。微胶囊颗粒大致呈球状,表面结构致密,无明显的裂缝和洞孔,包埋率高,热稳定性能好,研究结果可为白术挥发油微胶囊的制备、鉴定、质量控制和制剂学性质的研究提供依据。     

喷雾干燥法制备白术挥发油微胶囊

为防止白术挥发油的氧化,扩大白术挥发油的用途,采用喷雾干燥法对白术挥发油进行了微胶囊化研究。考察了芯壁比、乳化条件、进风温度、进料速度等因素对白术挥发油微胶囊化工艺的影响,并采用响应面法优化了微胶囊的制备工艺。结果表明制备白术挥发油微胶囊的最佳工艺为:进风温度175℃,进料速度640 L/h,乳化剂用量5%,芯壁比0.32,明胶质量分数21.13%,固形物质量分数29.51%,HLB值为13.53。在优化条件下可制得高质量高包埋率的白术挥发油微胶囊产品,包埋率达88.35%。     

复凝聚法制备甜橙油纳米微胶囊的研究

以壳聚糖为壁材,甜橙油为芯材,三聚磷酸钠(TPP)为交联剂,采用复凝聚法制备甜橙油纳米微胶囊,通过单因素试验和正交试验对其工艺条件进行优化,并分析甜橙油纳米微胶囊的粒径大小及分布、表面结构、物理稳定性、热稳定性、包埋情况等.结果表明:复凝聚法制备甜橙油纳米微胶囊的最佳工艺条件为壳聚糖质量浓度1.8 mg/mL,吐温20...     

复凝聚法制备大豆异黄酮苷元微胶囊的研究

以明胶和壳聚糖为壁材,采用复凝聚法制备大豆异黄酮苷元微胶囊.通过单因素试验和正交试验,研究不同因素对微胶囊制备效果的影响,优化制备工艺.结果表明:在系统浓度为1.0%,复凝聚pH值6.2,芯壁比为5:1,复凝聚温度30℃条件下,微胶囊的包埋率可达79.4%.     

肉桂-丁香-百里香精油微胶囊的制备及表征

为了获得用于不同运输条件下对稻谷中的霉菌具有天然抑菌效果的精油微胶囊,以肉桂、丁香和百里香精油为芯材,以明胶、阿拉伯胶为壁材,采用复凝聚法制备肉桂-丁香-百里香精油微胶囊.通过热重分析法和扫描电镜分析精油微胶囊的结构和理化特性,并对精油微胶囊在霉变稻谷中的缓释抑菌效果进行比较.结果表明,制备精油微胶囊的最优工艺条件为:...     

关于丝胶应用于微胶囊的技术

本文以丝胶，阿拉伯胶为壁材，香精为芯材，用复凝聚法制备微胶囊，并探讨了制备微胶囊的工艺参数对微胶囊壁厚等的影响。     

丁香油微胶囊的制备及表征

以明胶和海藻酸钠为壁材,采用复凝聚法对丁香油进行包覆,通过喷雾干燥法得到干燥的微胶囊产物,研究pH、明胶和海藻酸钠质量比、芯壁质量比、壁材用量、搅拌转速对微胶囊形成的影响,并对微胶囊的缓释性进行研究,采用红外、TG、SEM对优选实验条件下制备得到的微胶囊进行表征.结果表明:经过微胶囊化的丁香油挥发性明显降低,热稳定性大...     

缬草挥发油微胶囊制备工艺优化及稳定性研究

采用β-环糊精(β-CD)饱和水溶液法制备缬草挥发油微胶囊,以挥发油包埋率为指标,进行单因素及Box-Behnken响应曲面试验优化微胶囊制备工艺条件。结果表明:缬草挥发油微胶囊最佳的制备工艺为壁芯比13.6 m L/g、搅拌时间129 min和搅拌温度45℃,包埋率为91.23%±0.28%。经电镜法观察其形态规则,分布均匀,平均粒径1.58μm,休止角(28.3±20.24)°。稳定性结果表明,微胶囊在高温、强光下稳定,高湿条件下不稳定,为缬草油的进一步开发利用提供参考。     

Microencapsulation of flaxseed oil in flaxseed protein and flaxseed gum complex coacervates

Flaxseed oil, a rich source of omega-3 fatty acids, was microencapsulated in a novel matrix formed by complex coacervation between flaxseed protein isolate (FPI) and flaxseed gum (FG). This matrix was crosslinking with glutaraldehyde. Liquid microcapsules with three core (oil)-to-wall ratios (1:2, 1:3 and 1:4) were prepared and spray-dried or freeze-dried to produce powders. The microencapsulation efficiency, surface oil, morphology and oxidative stability of these microcapsules were determined. The spray-dried solid microcapsules had higher oil microencapsulation efficiency, lower surface oil content, smoother surface morphology and higher oxidation stability than the freeze-dried microcapsules. The highest microencapsulation efficiency obtained in spray-dried microcapsules was 87% with a surface oil of 2.78% at core-to-wall ratio 1:4 and oil load 20%. The oxidation stability obtained from spray-dried microcapsules at core-to-wall ratio of 1:4 was nearly double that of the unencapsulated flaxseed oil.     

Microencapsulation of shiitake (Lentinula edodes) essential oil by complex coacervation: formation,rheological property,oxidative stability and odour attenuation effect

Complex coacervation of gelatin (GE) with carboxymethylcellulose (CMC) and the microencapsulation of shiitake essential oil (SEO) using the GE‐CMC coacervate were investigated. The ζ‐potential and coacervate yield data showed that the optimal complexation pH and CMC/GE ratio were 4.0 and 0.15 g g^?1, respectively. At this condition, the coacervate yield was 85.35 ± 4.89% and ζ‐potential was almost zero. The SEO contained microcapsules fabricated by the GE‐CMC coacervate were also electrostatic inducted formation, and the highest encapsulation efficiency was shown to be 85.75 ± 2.89%. The rheological measurement indicated that the GE‐CMC coacervated microcapsules had a viscoelastic solid behaviour (G’ > G”) which was resulted mainly from the interactions between GE molecules and CMC chains. The improved oxidative stability and odour attenuation effect of the GE‐CMC coacervated microcapsules were believed to be attributed to the increased protection against oxidation and flavour release by providing a physical barrier after complex coacervation.     

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。     

复凝聚法制备松籽油微胶囊工艺优化及其氧化稳定性分析

以明胶与阿拉伯胶为壁材,采用复凝聚法包埋松籽油制备松籽油微胶囊。考察壁材比(明胶与阿拉伯胶体积比)、芯壁比、壁材质量分数、复凝聚时间对微胶囊包埋率的影响,通过正交试验优化微胶囊制备工艺,并对制备的微胶囊理化特性及氧化稳定性进行分析。结果表明松籽油微胶囊制备的优化工艺条件为壁材比2∶1、芯壁比2∶3、壁材质量分数2%、复凝聚时间50 min,在此条件下微胶囊包埋率达到87.23%。制备的松籽油微胶囊含水率为5.1%,溶解度为98.09%,具有较好的溶解性;通过傅里叶转换红外光谱及扫描电子显微镜分析证明了微胶囊的形成;差示扫描量热分析结果显示,微胶囊热溶解温度较高,在室温下热稳定性良好。包埋后的松籽油经加速贮藏实验表明微胶囊化可以提高松籽油的氧化稳定性,延长松籽油贮藏期。     

壳聚糖复凝聚法制备橄榄油微囊的研究

制备橄榄油微囊,并对其制备进行优化。以壳聚糖和明胶为囊材,以橄榄油为囊芯,利用统计分析学对复凝聚体系的形成条件进行初步筛选,并制备微胶囊。使用明胶、壳聚糖复凝聚法在pH=6．0～6．4,复凝聚反应15min,交联70min条件下制得的橄榄油微囊粒径分布相对平均,外观颗粒较圆整、表面光滑,分散性较好。复凝聚橄榄油微囊制备工艺简便,成品圆整光滑,值得进一步研究开发。     

Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic

The coacervation between soybean protein isolate (SPI) and gum Arabic (GA) for sweet orange oil microencapsulation as functions of pH, ionic strength, SPI/GA ratio, core material load and micromolecules was investigated. SPI was exposed to ultrasonic to increase solubility before use and microcapsules were spray-dried before analysis. It was found that the optimum pH for SPI/GA coacervation was 4.0. High ionic strength reduced the coacervation between the two biopolymers. The highest coacervate yield was achieved in SPI/GA ratio 1:1 and the core material load for the highest microencapsulation efficiency (MEE) and microencapsulation yield (MEY) was 10%. The addition of sucrose in sucrose/SPI ratio 1:1 increased the MEY by 20%, reaching 78% compared to 65% of control. The microcapsules were spherical without holes on the surface by SEM observation and flavour components were well retained in microcapsules according to GC–MS analysis, indicating good protection for core material.     

丁香精油微胶囊工艺优化及其对冰温猪肉保鲜效果的影响

为克服丁香精油在保鲜应用中易挥发、难溶于水的缺点,采用复凝聚法制备丁香精油微胶囊,以包埋率为评价指标,采用Box-Behnken中心组合试验和响应面分析法优化包埋工艺,并将丁香精油微胶囊应用于冰温猪肉的保鲜。结果表明,所得回归模型具有高度显著性(p<0.0001),方程对试验拟合较好,在CaCl₂浓度12 g/L,壁芯比7:1 (m/m),复合壁材比(海藻酸钠-壳聚糖)0.8:1 (m/m),包埋时间47 min的条件下,制得的丁香精油微胶囊包埋率最高为84.20%,与预测包埋率相对误差小于5%;用该条件制备的丁香精油微胶囊处理冷却猪肉,冰温下对照组猪肉可保鲜9 d,空芯组可保鲜21 d,精油组可保鲜27 d,表明丁香精油微胶囊可显著延长冰温猪肉的保鲜期(p<0.05)。     

A review of the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology

This paper briefly introduces the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology. The conventional encapsulating agents of oppositely charged proteins and polysaccharides that are used for microencapsulation of flavours and essential oils are reviewed along with the recent advances in complex coacervation methods. Proteins extracted from animal‐derived products (gelatin, whey proteins, silk fibroin) and from vegetables (soy proteins, pea proteins), and polysaccharides such as gum Arabic, pectin, chitosan, agar, alginate, carrageenan and sodium carboxymethyl cellulose are described in depth. In recent decades, flavour and essential oils microcapsules have found numerous potential practical applications in food, textiles, agriculturals and pharmaceuticals. In this paper, the different coating materials and their application are discussed in detail. Consequently, the information obtained allows criteria to be established for selecting a method for the preparation of microcapsules according to their advantages, limitations and behaviours as carriers of flavours and essential oils. © 2013 Society of Chemical Industry     

韭菜籽油微胶囊的制备及工艺优化

为提高韭菜籽油的资源利用率和产品附加值,本研究以韭菜籽油作为芯材,分别以明胶-阿拉伯胶、明胶-CMC、HI-CAP 100-明胶以及HI-CAP 100-麦芽糊精4种组合作为壁材,利用复凝聚法制备微胶囊,并对比冻干和喷雾干燥两种干燥方式对微胶囊的影响。以韭菜籽油微胶囊包埋率、光学显微镜和扫描电镜结构表征图为反应指标,在反应pH、壁材浓度、壁材比及芯壁比四种不同因素下,确定最佳组合壁材为HI-CAP 100-麦芽糊精,喷雾干燥制备得到的微胶囊性能优于冻干法。通过单因素实验和响应面优化分析,确定韭菜籽油微胶囊最佳优化工艺条件：反应pH为4.56,壁材比为1.07：1,芯壁比为1.28：1,壁材浓度为1.04%,在此条件下微胶囊包埋率可达90.80%。该研究为韭菜籽油的高值化利用提供了理论依据。     

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%。