Characteristics and release of monosodium glutamate microcapsules obtained by spray drying

The present study aimed at investigating the characteristics of monosodium glutamate (MSG) microcapsules. Spray-drying was used to prepare the microcapsules, in which the core material (MSG) was coated with gum Arabic (GA) and maltodextrin (MD), and the weight ratio of MD with GA was 1:2. The characteristics of microcapsules were evaluated by scanning electron microscopy (SEM), moisture content, particle size, Fourier-transform infrared (FTIR), differential scanning calorimeter (DSC), thermogravimetry analysis (TGA), release behavior, the flavor, and taste in hot-pot. Few concave wrinkles were observed on the quasispheres surface of microcapsules coated with GA and MD. The particle size of the microcapsules ranged from 14.00 to 30.00 µm in the mean diameter, and moisture content was 2.08%. An FTIR study indicated a successful packet of MSG by wall materials and the formation of MSG microcapsules during spray drying. Results of DSC and TGA showed that hybrid encapsulation was conducive to the improvement of thermal stability of MSG. In the release of hot-pot study, tests of slow-release, electronic nose, and electronic tongue demonstrated that MSG microcapsules were available in hot water conditions to release. The MSG microcapsules coated with GA and MD exhibited long time for slow-release. Therefore, spraying drying is a suitable approach to manufacture slow-released powdered microcapsules.     

Development of method for estimating drop diameter in the manufacturing process of functional O/W microcapsules

A new method for preparing functional O/W microcapsules using a process involving O/W/O emulsion as particle formation was developed. Coenzyme Q10 (CoQ10) or reduced coenzyme Q10 (QH) was used as the core substance. QH oxidized fast when exposed to air. O/W microcapsules were manufactured by conventional liquid phase drying method (LPD). The purpose of this study is to develop a simple method of estimating drop diameter which is possible to evaluate immediately the mean drop diameter during the microencapsulation process without the usual photographic measurement. This developed estimation is possible to predict a Sauter mean diameter by measuring the amount of inner CoQ10 released from O/W emulsion droplet. The amount of inner oil phase released from O/W emulsion has correlation with increased total surface area of O/W emulsion droplet caused by breaking droplet. Released rate of CoQ10 from O/W emulsion droplet to outer continuous phase under different rotational speed and emulsion viscosity was measured with an absorption spectrometer. As a result of the changes of released inner CoQ10 amount, droplet breakage under low emulsion viscosity was promoted by agitation speed. It is concluded that droplet dispersion state during manufacturing of O/W microcapsules was evaluated well by applying the developed estimation method.     

以大豆蛋白制备微胶囊化鱼油的研究(Ⅰ)——微胶囊化鱼油的壁材选择

研究喷雾干燥法制备高包埋量微胶囊化鱼油的壁材选择。探讨了大豆分离蛋白（ＳＰＩ）与麦芽糊精（ＭＤ）比例，ＳＰＩ热处理条件，固形物浓度，糊精ＤＥ值以及乳化剂对微胶囊化效果的影响，并经正交试验筛选出最佳壁材组成。     

聚合物包覆的亲水性碳黑纳米粒子

通过简单的相变方法,成功地在碳黑纳米粒子表面包覆上亲水性的聚乙烯醇或聚丙稀酰胺,从而赋予碳黑亲水性的表面.该方法避免了其他的聚合物包覆的方法中所涉及的复杂的聚合步骤.     

Enhanced survival of spray-dried microencapsulated Lactobacillus rhamnosus GG in the presence of glucose

The survival of spray dried Lactobacillus rhamnosus GG (LGG) preparations encapsulated in whey protein isolate (WPI)-maltodextrin, WPI-maltodextrin-glucose, WPI-inulin, and WPI-inulin-glucose mixtures during storage at 25 °C (11%, 57% and 70% relative humidity, RH) was examined. The glass transition temperature of each encapsulant formulation was also assessed. RH was most important for maintaining viability over time; the inclusion of glucose improved viability, irrespective of when all formulations were in a glassy or rubbery state. When LGG microcapsule powders were stored at the same RH, the addition of glucose in the encapsulant formulation had a greater influence on survival of LGG during storage than the maintenance of a glassy state. Both the maintenance of a glassy state during storage and the incorporation of glucose in the encapsulant formulation were required for optimal survival of probiotic microcapsule powders prepared from fresh cultures.

Practical significance

The incorporation of glucose into the encapsulant formulation prior to spray drying of protein-carbohydrate based LGG formulations improves the survival of LGG during long term storage.     

乳液微封装技术制备聚苯乙烯空心微球

介绍了乳液微封装技术制备不同直径空心聚苯乙烯微球的工艺技术,着重研究了表面活性剂、电解质、水溶性聚合物对多重乳液的稳定性、微球的直径以及微球表面光洁度的影响。在选定的实验参数下,制备得到直径150～3000μm,壁厚0.8～15μm,表面粗糙度Ra约为4nm,微球同心度≥95%的空心聚苯乙烯微球。     

粉末油脂的特点与在食品工业中的应用

粉末油脂是综合现代高科技技术－食品微胶囊技术加工成的水包油型（O／W）制品。由于油脂微粒为包囊壁材包埋,从而赋予了产品许多新的特性,在食品工业中广泛应用。本文介绍了粉末油脂的特性与使用方法。     

玻璃态微胶囊化技术

本文主要阐述玻璃态微胶囊化技术的概念、基本原理与方法、影响因素及其在食品工业中的应用。