基于内源乳化法和喷雾干燥优化制备花色苷微胶囊及其稳定性分析

doi:10.7506/spkx1002-6630-20181228-330

食品科学 ›› 2020, Vol. 41 ›› Issue (2): 267-275.doi: 10.7506/spkx1002-6630-20181228-330

基于内源乳化法和喷雾干燥优化制备花色苷微胶囊及其稳定性分析

毛莹，帅晓艳，王惠玲，周兰，李佳，李漫，杨宁，何静仁

（1.武汉轻工大学食品科学与工程学院，湖北武汉 430023；2.湖北省农产品加工与转化重点实验室，湖北武汉 430023）

出版日期:2020-01-25 发布日期:2020-01-19
基金资助:
湖北省科技支撑计划项目（2015BHE015）；国家国际科技合作专项（2014DFG32310）；湖北省教育厅科学技术研究计划青年人才项目（Q20171709）

Preparation and Stability Evaluation of Anthocyanin Microcapsules by Emulsification/Internal Gelation with Optimized Spray Drying

MAO Ying, SHUAI Xiaoyan, WANG Huiling, ZHOU Lan, LI Jia, LI Man, YANG Ning, HE Jingren

(1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2. Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China)

Online:2020-01-25 Published:2020-01-19

摘要/Abstract

摘要： 以海藻酸钠为壁材，基于内源乳化法制备微胶囊化的湿态花色苷，经优化喷雾干燥条件制备花色苷微胶囊，考察花色苷微胶囊粒径和形态及微胶囊化前后花色苷的光照、温度及胃肠消化稳定性。花色苷微胶囊喷雾干燥的最佳工艺条件为加热器温度120 ℃、进料速率12 r/min、真空压力0.03 MPa，包埋率为75.12%，平均粒径为558.2 nm。光照5 h，花色苷和花色苷微胶囊保存率分别为63.7%、82.1%；避光5 h，花色苷和花色苷微胶囊保存率分别为78.6%、91.4%；90 ℃条件下，花色苷和花色苷微胶囊半衰期分别为2.54、6.39 h；2 h胃消化，花色苷和花色苷微胶囊保存率分别为45.3%、83.7%；4 h肠消化，花色苷和花色苷微胶囊保存率分别为0.9%、24.4%。研究结果表明内源乳化法结合喷雾干燥制备的花色苷微胶囊的光照、温度以及胃肠消化稳定性均高于花色苷。

关键词: 花色苷, 微胶囊, 内源乳化法, 喷雾干燥, 稳定性

Abstract: Spray-dried microencapsulated anthocyanins were prepared by emulsification/internal gelation with sodium alginate as the wall material. The drying process was optimized. The particle size and morphology of anthocyanin microcapsules were investigated. The stability of native and microencapsulated anthocyanins against light, temperature and gastrointestinal digestion was also evaluated. The optimal process parameters were determined as follows: heater temperature of 120 ℃, feeding rate of 12 r/min, and vacuum pressure of 0.03 MPa, giving a microencapsulation rate of 75.12% and an average particle size of 558.2 nm. The preservation rates of free and microencapsulated anthocyanins were 63.7% and 82.1%, respectively, after being kept for 5 h in light compared to 78.6% and 91.4% in darkness. The half-life of free anthocyanins was 2.54 h at 90 ℃ while that of anthocyanin microcapsules was 6.39 h. After gastric digestion for 2 h, the retention rates of free and microencapsulated anthocyanins were 45.3% and 83.7%, respectively; the retention rate of free anthocyanins was only 0.9% after intestinal digestion for 4 h while that of anthocyanin microcapsules was as high as 24.4%. These results demonstrated that the anthocyanin microcapsules were more stable against light, temperature and gastrointestinal digestion than the free ones.

Key words: anthocyanins, microcapsule, emulsification/internal gelation, spray drying, stability

中图分类号:

TS201.1

毛莹，帅晓艳，王惠玲，周兰，李佳，李漫，杨宁，何静仁. 基于内源乳化法和喷雾干燥优化制备花色苷微胶囊及其稳定性分析[J]. 食品科学, 2020, 41(2): 267-275.

MAO Ying, SHUAI Xiaoyan, WANG Huiling, ZHOU Lan, LI Jia, LI Man, YANG Ning, HE Jingren. Preparation and Stability Evaluation of Anthocyanin Microcapsules by Emulsification/Internal Gelation with Optimized Spray Drying[J]. FOOD SCIENCE, 2020, 41(2): 267-275.

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基于内源乳化法和喷雾干燥优化制备花色苷微胶囊及其稳定性分析

Preparation and Stability Evaluation of Anthocyanin Microcapsules by Emulsification/Internal Gelation with Optimized Spray Drying

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