红树莓籽低聚原花青素微胶囊制备工艺优化及其稳定性分析

建立制备红树莓籽低聚原花青素微胶囊的方法,旨在提高低聚原花青素的稳定性。以红树莓籽低聚原花青素为芯材,明胶和阿拉伯胶为壁材,通过单因素及响应面试验优化复凝聚法制备红树莓籽低聚原花青素微胶囊工艺,并对微胶囊化前后低聚原花青素稳定性进行比较。结果表明,低聚原花青素微胶囊最佳工艺为:壁材浓度0.75%、壁材质量比(明胶:阿拉伯胶)1:1、芯壁质量比1.05:1、固化温度10 ℃、转谷氨酰胺酶添加量22.39 g/100 g明胶,此条件下包埋率80.34%,水分含量5.64%,休止角36.4°,溶解度89.64%,粒径476 nm。受V_C、亚硫酸氢钠、温度、pH及光照影响,包埋后的低聚原花青素稳定程度明显高于包埋前。因此,微胶囊化提高了低聚原花青素稳定性,拓宽了红树莓果籽低聚原花青素微胶囊使用范围。

Optimization of Preparation Technology of Microencapsulation of Oligomeric Proanthocyanidins from Red Raspberry Seeds and Its Stability Analysis

A new method for preparation of microencapsulated oligomeric proanthocyanidins from red raspberry seeds by complex coacervation was established, aiming to improve the stability of oligomeric proanthocyanidins. The preparation of oligomeric microcapsuls of red raspberry seeds with oligomeric proanthocyanidins as core material and gelatin and gum arabic as wall material was optimized by single factor and response surface test. The stability of the native and microencapsulated oligomeric proanthocyanidins was compared. Results showed that the oligomeric proanthocyanidins microcapsule technology was:wall material concentration 0.75%, arabic quality (gelatin/gum) ratio 1:1, core/wall material quality ratio 1.05:1, curing temperature 10℃, transglutaminase dosage 22.39 g/100 g, gelatin and the embedding rate could reach 80.34%. The moisture content, repose angle, solubility and particle size of the microcapsules was 5.64%, 36.4°, 89.64% and 476 nm. Under the influence of V_C, sodium bisulfite, temperature, pH and light, the stability of oligomeric proanthocyanidin microcapsules after the inclusion was significantly higher than that before the inclusion. Therefore, microencapsulation was high stability of oligomeric proanthocyanidins, which broadened the application of oligomeric proanthocyanidins microcapsuls of red raspberry seeds.