关键词: 余甘子, 果汁, 微胶囊, 喷雾干燥

Abstract:

Phyllanthus emblica L. fruit juice was microencapsulated by spray drying for retaining its nutrients and extending
its scope of application. The microencapsulation conditions were optimized based on the microencapsulation rate and
retention rate of VC and powder yield. The optimal microcapsule wall was a mixture of arabic gum with maltodextrin
(1:1, m/m) with a core-to-wall material ratio of 1:5 (m/m). Using combination of single factor and orthogonal array designs,
the optimal spray drying conditions were determined as follows: solid content, 20%; feeding flow rate, 8 mL/min; input
temperature, 140 ℃; and air velocity, 0.6 m3/min. Under these conditions, the yield of powder was 64.83%, the retention rate
of vitamin C was 67.33%, and light yellow powder was obtained with a moisture content of 5.59%.

Key words: Phyllanthus emblica L., fruits juice, microencapsulation, spray drying