不同壁材制备油茶籽油微胶囊的研究

研究以大豆分离蛋白、酪朊酸钠、麦芽糊精、大豆膳食纤维和阿拉伯胶为壁材,通过复配组合,利用喷雾干燥法制备油茶籽油微胶囊产品,同时以乳化稳定性、微胶囊化效率和产率、微胶囊形态的微观表征颗粒完整率和微胶囊感官品质评价为评定指标,比较不同壁材组合得到的微胶囊产品之间的差异。结果表明,以大豆分离蛋白、酪朊酸钠和麦芽糊精为复配壁材的油茶籽油微胶囊产品为乳白色粉末,具有良好冲调性和流动性,微胶囊化效率83.62%和产率63.87%,微胶囊形态的颗粒完整率接近70%,是较好的喷雾干燥制备油茶籽油微胶囊产品的复配壁材之一。     

葡萄籽油微胶囊的制备及氧化稳定性研究

研究了葡萄籽油微胶囊的制备工艺及其氧化稳定性,以葡萄籽油为芯材,阿拉伯胶与麦芽糊精为壁材,在复合乳化剂的作用下进行乳化,以喷雾干燥法得到微胶囊产品并测定其氧化稳定性。研究表明阿拉伯胶与麦芽糊精重量比为3∶1,乳化剂浓度为10%,芯壁比为1∶2,温度为45℃,均质速度为12000r/min,乳化时间为12 min时制备得到稳定的葡萄籽油乳液,在进风温度180℃、出口温度80℃、进料速率5mL/min条件下喷雾干燥得到葡萄籽油微胶囊,葡萄籽油微胶囊化效率达到72.56%,60℃条件下贮藏葡萄籽油微胶囊的氧化速率明显降低,贮存性能和抗氧化性显著提高。     

沙棘籽油微胶囊制备及其特性研究

基于复合壁材的沙棘籽油微胶囊制备工艺,以包埋率为指标,在单因素实验基础上采用正交实验优化制备工艺,并对其特性及微胶囊化对沙棘籽油性质的影响进行了研究。结果表明:制备沙棘籽油微胶囊的最佳工艺条件为以酪蛋白酸钠和麦芽糊精为壁材、酪蛋白酸钠与麦芽糊精质量比1∶1、壁材与芯材质量比2∶1、固形物含量20%。最佳工艺条件下制备的沙棘籽油微胶囊产品粒径分布均匀,包埋率可达96. 15%;热失重分析说明沙棘籽油微胶囊具备良好的热稳定性;微胶囊化前后,沙棘籽油不饱和脂肪酸含量变化不大;经过微胶囊包埋的沙棘籽油与未包埋的沙棘籽油相比,氧化诱导时间在高温加速储存过程中明显延长,具备较好的氧化稳定性。     

三种壁材组合方式茶籽油微胶囊产品的研究

以大豆分离蛋白(SPI)、阿拉伯胶(AG)、辛烯基琥珀酸淀粉酯(HI-CAP100)、麦芽糊精(MD)为壁材,茶籽油为芯材,通过简单复配组合方式进行组合.利用喷雾干燥技术,制得微胶囊产品,以乳液稳定性、乳液流变特性、包埋率、含水量、冲调性、粒径等感官特征为评价指标,结果表明:在麦芽糊精添加量为总壁材质量的25％时,SP...     

Comparing the efficiency of different food‐grade emulsifiers to form and stabilise orange oil‐in‐water beverage emulsions: influence of emulsifier concentration and storage time

The aim of this study was to compare the efficiency of three different food‐grade emulsifiers to form and stabilise an orange oil‐in‐water emulsion. The emulsifier type and concentration had a profound effect on the initial particle size of the oil droplets with Tween 80 being the most effective in reducing the particle size (1% w/w, 1.88 ± 0.01 μm) followed by sodium caseinate (10% w/w, 2.14 ± 0.03 μm) and gum arabic (10% w/w, 4.10 ± 0.24 μm). The long‐term stability of the concentrated beverages was monitored using Turbiscan analysis. The Turbiscan stability indices after 4 weeks of storage followed the order: Tween 80 (1.70 ± 0.08) < gum arabic (4.83 ± 0.53) < sodium caseinate (6.20 ± 1.56). The protein emulsifier was more capable to control the oxidation process, and this was attributed to the excess amount of emulsifier present in the aqueous phase. This study provides useful insights into the formulation of flavour emulsions by the beverage industry.     

紫苏油乳液的制备及其稳定性影响因素研究

本研究针对紫苏油不饱和脂肪酸含量高,在储存过程中易氧化等特点,采用高压均质法制备紫苏油乳液,通过激光粒度仪分析乳液粒径大小与分布,通过TURBISCAN浓缩体系稳定性分析仪监测乳液稳定性的变化趋势,探究乳化剂用量、油水比例、高压均质的压力和循环次数及HLB值对紫苏油乳液稳定性的影响,以提供一种紫苏油缓释方法,拓宽紫苏油在食品中的应用范围。试验结果表明,紫苏油乳液粒径主要分布在300~670nm;乳化剂浓度由0.2%增加至1.2%,乳液粒径下降,稳定性提高;浓度为1.2%时,乳液平均粒径(d=513nm)最小。随着油水比增加,紫苏油乳液稳定性下降;高压均质过程对乳液的稳定性有显著影响,压力越大,循环次数越高,乳液越稳定。与单一乳化剂(HLB=15)相比,复配乳化剂(HLB=8~14)可制得更为稳定的乳液,且当HLB值为11时,紫苏油乳液的平均粒径(d=374nm)最小,乳液稳定性最佳。     

STORAGE STABILITY OF MICROENCAPSULATED SEAL BLUBBER OIL

The oxidative stability of microencapsulated seal blubber oil (SBO) was compared with that of its unencapsulated counterpart. Wall materials tested were β-cyclodextrin, maltodextrin and corn-syrup solids. Aqueous dispersions containing the wall material, Tween-80 as an emulsifier, and SBO were thoroughly mixed and then spray-dried. The storage stability of the spray-dried products at room temperature was determined by monitoring changes in their fatty acid composition, peroxide, conjugated diene and 2-thiobarbituric acid reactive substances (TBARS). Among the wall materials tested, β-cyclodextrin and to a lesser extent corn-syrup solids were found to be suitable encapsulating agents for SBO, but maltodextrin was inadequate. The encapsulated oils may be easily handled and incorporated into food formulations.     

Impact of chitosan and oregano extract on the physicochemical properties of microencapsulated fish oil stored at different temperature

Fish oil is an excellent source of omega-3 fatty acids and is easily susceptible to oxidation. Microencapsulation is a commonly employed technique to protect fish oil against oxidation. In the present study, the potential of chitosan in combination with bovine gelatin and maltodextrin as wall material for microencapsulation of fish oil by spray drying was evaluated. To improve the oxidative stability of the fish oil microencapsulates, oregano (Origanum vulgare L) extract was added at 0.50 g/100 g of emulsion. The spray-dried powder showed a moisture content of 2.8 – 3.2 g/100 g of spray-dried powder. The powder contained spherical microparticles with different sizes as indicated by scanning electron microscope images. Encapsulation efficiency of microencapsulates ranged between 68.94% and 81.88%. Differential scanning calorimetry and Fourier-transformed infrared spectroscopy analysis of microencapsulates revealed the possible structural stabilization of core and wall material. The oxidative stability of fish oil microencapsulates were monitored under three different temperature (60°C, 28 ± 2°C, and 4°C). Incorporation of oregano extract minimized the generation of secondary and tertiary oxidation products as indicated by lower peroxide value and thiobarbituric acid reactive substance values compared to control. Overall, the results suggested that combination of chitosan along with bovine gelatin and maltodextrin as wall material improved the surface morphology of the microparticle and encapsulation efficiency, whereas incorporation of oregano extract in fish oil before spray drying enhanced the oxidative stability during storage.     

余甘子核仁油微胶囊的制备及其稳定性分析

以阿拉伯胶和麦芽糊精为壁材,对喷雾干燥法制备余甘子核仁油微胶囊的工艺进行研究。通过单因素试验和响应面优化试验考察乳化剂添加量、阿拉伯胶与麦芽糊精质量比、芯壁比及固形物添加量对余甘子核仁油微胶囊包埋率的影响,得到最优微胶囊制备条件为乳化剂添加量1%、阿拉伯胶与麦芽糊精质量比1∶3.4、芯壁比2∶3、固形物添加量14.2%,该工艺条件下得到的余甘子核仁油微胶囊的包埋率达到（90.74±0.51）%,包埋效果好,颗粒形态完整。采用油脂氧化稳定性测定仪（Rancimat法）测定该样品的氧化诱导时间,并对微胶囊在25?℃条件下的货架期进行预测发现,微胶囊的货架期为716?d,未包埋的余甘子核仁油货架期为128?d,由此可见该微胶囊具有良好的贮藏稳定性。     

沙棘果油微胶囊化制备工艺的优化及其表征

为研究混合壁材及乳化剂对沙棘果油微胶囊包埋效果及稳定性的影响,本文以沙棘果油为芯材,以酪蛋白酸钠和变性淀粉(辛烯基琥珀酸淀粉钠)为混合壁材,单双硬脂酸甘油酯为乳化剂,麦芽糊精为填充剂,柠檬酸钾为缓冲盐,通过喷雾干燥法制备50%载油率的沙棘果油微胶囊。在单因素实验的基础上,以酪蛋白酸钠添加量、变性淀粉添加量、乳化剂添加量为实验因素,采用Box-Behnken法设计三因素三水平试验进行优化,确定微囊粉的最佳包埋效果。结果表明,所得的回归模型具有高度的显著性(P<0.0001),方程对试验拟合较好,在酪蛋白酸钠添加量8%、变性淀粉添加量16%、乳化剂添加量2%条件下,制备得到的沙棘果油微囊粉包埋率最大,可以达到91.6%;扫描电镜观察微胶囊粉表面圆润无裂痕,马尔文激光粒度分析仪测定复原乳粒径<800 nm,通过油脂氧化自动分析仪进行油脂氧化诱导期分析,对照组沙棘果油氧化诱导期为7 h,试验组沙棘果油微囊粉氧化诱导期为40 h,表明沙棘果油微囊粉稳定性强,不易氧化变质,货架期较长。     

再生丝素蛋白与明胶为壁材的大蒜油微胶囊的制备研究

以再生丝素蛋白与明胶复配作为壁材,利用喷雾干燥法制备大蒜油微胶囊。论文以乳状液的乳化能力、稳定性和微观形态、微胶囊的包埋率和产率为指标,探讨了壁材种类、芯材/壁材比例和乳化剂的亲水亲油平衡值(HLB)对微胶囊形成的影响。结果表明:再生丝素蛋白与明胶以1∶1(g/g)复合配制为壁材溶液,加入壁材质量50%的大蒜油及HLB值为12.9的复合乳化剂,该体系的乳状液性质稳定,喷雾干燥前不发生相分离。经喷雾干燥制备的大蒜油微胶囊的包埋率和产率最大,分别为85%和88%。大蒜油微胶囊表面光滑,为直径10~20μm均匀球状颗粒;当储存至21 d时,微胶囊中的大蒜油保留率为88.2%。结论:再生丝素蛋白是一种理想的大蒜油微胶囊壁材,对大蒜油起到较好的保护作用。      

Oxidatively Derived Volatile Compounds in Microencapsulated Fish Oil Monitored by Solid-phase Microextraction (SPME)

The stability of microencapsulated fish oil was studied during storage at 4 °C for up to 20 wk. Different coating mixtures consisting of gelatin or caseinate in blends with carbohydrates (sucrose, lactose, maltodextrin) were investigated. Oxidative stability of the microencapsulated fish oil was monitored by analysis of volatile compounds using gas chromatography olfactometry (GC‐O) or GC flame ionization (GC‐FID) (SPME‐HS‐GC/O or GC/ FID and HS‐GC/MS), Oxipres test, thiobarbituric acid‐reactive substances (TBARS), and sensory analysis. Coating mixture of caseinate and lactose showed slightly better stability than the sucrose and maltodextrin caseinate mixtures. Combination of fish gelatin and maltodextrin did not show as good oxidative stability as the coating blend of caseinate, lactose, and lecithin. Hexanal, 2‐nonenal and 2,4‐decadienals were selected as quality indicators to monitor the lipid oxidation during storage of the samples. SPME‐GC‐O analysis of these indicators showed that they were representative for the oxidation occurring in the microencapsulated fish oil. SPME‐GC‐FID analysis was sensitive enough to detect oxidative changes during storage. Oxidative stability test, TBARS results, and sensory analysis were in agreement with the SPME, indicating that SPME (polydimethylsiloxane/divinylbenzene [PDMS/ DVB] fiber) can be a useful tool for rapid analysis of lipid oxidation in microencapsulated fish oil.     

INFLUENCE OF EMULSIFIER TYPE AND SOLUBILITY ON THE STABILITY OF MILK FAT-WATER EMULSIONS

SUMMARY— The purpose was to measure the amount of change in emulsion stability caused by different chemical types of emulsifiers in relation to the amount of change caused by emulsifier HLB. Seven emulsifiers used as 12 different binary mixtures were evaluated in model systems containing 10, 25 and 40% fat in water. Each emulsifier mixture was used at HLB numbers of 7, 10 and 13. The effect of chemical type on emulsion stability was minor in relation to the large changes caused by the fat percentage in the model system and the HLB of the emulsifier. A method was developed, using gas—liquid chromatography, to more accurately measure the HLB numbers of the emulsifiers used in this work. With these measurements it was learned that none of the differences in emulsion stability could be traced to the chemical type of emulsifier.     

高稳定性蔗糖聚酯乳液的制备及其应用

为优化蔗糖聚酯的乳化工艺,提高其乳液的稳定性,采用转相乳化法,研究了复合乳化剂HLB值、用量、油水比例、乳化时间、乳化温度及搅拌速度对蔗糖聚酯乳化效果的影响,并对蔗糖聚酯乳液的稳定性和应用性进行了研究。结果表明,最佳的乳化条件为：复合乳化剂HLB值为9.8,用量为9%,乳化水油比例为2,乳化时间85 min,乳化温度30 ℃,剪切速率2000 r/min;该蔗糖聚酯乳液具有高稳定性和良好分散性,粒径分布均匀,长期放置不分层,且该蔗糖聚酯乳液能够有效降低织物表面摩擦因数,赋予织物良好的柔软效果,对织物色变影响较小。     

喷雾干燥法制备无花果微胶囊的研究

以阿拉伯胶和麦芽糊精为壁材,以无花果的乙醇提取物为芯材,用喷雾干燥法制取无花果微胶囊粉。通过正交试验分析,确定了最佳生产工艺条件:芯材与壁材的比例为1:4,阿拉伯胶与麦芽糊精的比例为1:1,固形物浓度为30%,乳化剂用量为0.3%,30 MPa均质2遍,进风温度为200℃,出风温度为81℃。生产出的微胶囊无花果粉色泽、溶解性好,水、表面油含量低,无甚粘壁现象,适合于工业化生产。     

Stability and opacity of orange oil cloudy emulsions based on gum elemi and gum arabic

Orange oil cloudy emulsions based on naturally occurring oil-soluble gum elemi and naturally occurring water-soluble gum arabic have been prepared and evaluated. Cloud and emulsion stability, as well as the opacity of each emulsion, were recorded and compared. It was demonstrated that the emulsion stability is determined by the gum elemi/orange oil ratio, the orange oil content, and the gum arabic/orange oil ratio. The opacity is a function of the orange oil content and to a lesser extent also depends on the gum elemi/orange oil ratio. Since the gum elemi/orange oil ratio is a critical parameter affecting both opacity and stability it should be carefully chosen and controlled.
Gum arabic is not the sole emulsifier, as gum elemi also adsorbs on the oil droplets and plays a role in emulsion stability.     

低粘度辛烯基琥珀酸淀粉酯作微胶囊壁材的研究

本文测定了低粘度辛烯基琥珀酸淀粉酯和阿拉伯树胶的粘度,并分别采用低粘度的辛烯基琥珀酸淀粉酯和阿拉伯树胶作色拉油微胶囊体系的壁材,测定了乳状液的乳化稳定性和产品的微胶囊包埋率及贮存稳定性。研究结果表明:低粘度辛烯基琥珀酸淀粉酯粘度比阿拉伯树胶低;以低粘度辛烯基琥珀酸淀粉酯为壁材的微胶囊的包埋效果效率、贮藏稳定性优于阿拉伯树胶,且随取代度的增加低粘度辛烯基琥珀酸淀粉酯为壁材制成的微胶囊的贮存稳定性也增加。     

不同乳化剂对油酸和亚油酸乳状液稳定性的影响

本文以粒径、稳定性和流变为考察指标,利用激光粒度仪、食品稳定性分析仪、流变仪等研究不同种类和添加量的食品乳化剂(阿拉伯胶、酪蛋白酸钠、吐温20)对不饱和脂肪酸(油酸和亚油酸)乳状液的制备及其稳定性的影响。结果表明,三种乳化剂均可制备出稳定性较好的乳状液,不同乳化剂的质量分数不同得到乳状液的稳定性不同。较高质量分数的阿拉伯胶(4%,w/v)乳状液,具有最低的澄清指数并且具有最大粘度(0.30~0.40 Pa·s)。当酪蛋白酸钠的质量分数为2%时,制备出的乳状液较稳定,但粒径较大,贮藏稳定性较差。较低质量分数的吐温20(1%,w/v)的乳状液具有最小粒径(0.20~0.21 μm),经过贮藏后变化程度也最小。本文研究了不同食品乳化剂制备的不饱和脂肪酸乳状液及其稳定性,可为不饱和脂肪酸乳状液的制备和应用提供参考。     

菜籽油粉末油脂的工艺研究

以阿拉伯胶、麦芽糊精为复合壁材,使用复配乳化剂,采用喷雾干燥技术对菜籽油进行了粉末油脂制备工艺的优化。结果表明,菜籽油粉末油脂制备的最佳配方为阿拉伯胶和麦芽糊精的配比1∶1,芯材和壁材的配比1∶5,固形物质量分数25%,乳化剂添加量3.5%。在上述条件下制备的粉末油脂的包埋率达83.72%,总含油量为21.5%,表面含油率为3.5%,产品色泽及溶解性好。     

原花青素的微胶囊化研究

研究了原花青素喷雾干燥微胶囊化工艺。选用阿拉伯胶和麦芽糊精做为原花青素微胶囊壁材(阿拉伯胶占40%),按芯壁材比为30%、混合物中固形物浓度为20%的组成比例来混合各种材料并经均质处理后进行喷雾干燥。喷雾干燥工艺条件为：进风温度180℃,出风温度88℃,此时产品微胶囊化效率可达88．44%。