食品科学 ›› 2021, Vol. 42 ›› Issue (7): 113-119.doi: 10.7506/spkx1002-6630-20200404-043

• 食品工程 • 上一篇    下一篇

基于静电喷雾法萝卜硫素微胶囊的制备与表征

王枭,孟官丽,王齐蕾,汪浪红,范代娣,吕新刚   

  1. (1.西北大学食品科学与工程学院,陕西 西安 710069;2.西北大学化工学院,陕西省可降解生物医用材料重点实验室,陕西 西安 710069)
  • 出版日期:2021-04-15 发布日期:2021-05-17
  • 基金资助:
    国家自然科学基金青年科学基金项目(21706213);中国博士后科学基金项目(2016M602853)

Preparation and Characterization of Sulforaphane Microcapsules by Electrospraying

WANG Xiao, MENG Guanli, WANG Qilei, WANG Langhong, FAN Daidi, LÜ Xingang   

  1. (1. College of Food Science and Engineering, Northwest University, Xi’an 710069, China; 2. Key Laboratory of Degradable Biomedical Materials of Shaanxi Province, School of Chemical Engineering, Northwest University, Xi’an 710069, China)
  • Online:2021-04-15 Published:2021-05-17

摘要: 使用静电喷雾法制备不同壁材的萝卜硫素(sulforaphane,SF)微胶囊,通过表征微胶囊表面形貌、分子间相互作用、热行为、体外释放情况以及在高温下的贮存稳定性,研究食品级聚合物对SF的微胶囊化作用,从而筛选出适合静电喷雾包封SF的壁材。结果表明,微胶囊平均粒径在427.80~1 857.04 nm之间,呈球状,表面光滑。相比壳聚糖,玉米醇溶蛋白(Zein)和明胶(gelatin,Gel)是更有效的SF递送载体,Zein-SF、Gel-SF的包封率分别为(95.83±2.37)%、(95.11±2.82)%。傅里叶变换红外光谱确认了SF微胶囊中SF的存在;热重分析结果显示SF微胶囊在300 ℃的高温下才大量降解,有较高的热稳定性。SF微胶囊在模拟胃肠液和食物基质的最终释放率在80%~90%之间,具有良好的胃肠溶解和释放性能;同时,微胶囊化处理后的SF耐热性显著提高。本研究结果有助于进一步开发SF递送载体,促进其产业化应用。

关键词: 萝卜硫素;微胶囊化;静电喷雾;表征;体外释放;稳定性

Abstract: Sulforaphane (SF) was microencapsulated with different wall materials using electrospraying. By characterizing the surface morphology, intermolecular interactions, thermal behavior, in vitro release behavior, and storage stability at high temperatures of microcapsules, the microencapsulation efficiency of SF with food-grade polymers was studied in order to select the optimal wall material for encapsulating SF. The results showed that the average particle size of the prepared microcapsules was in the range of 427.80-1 857.04 nm, with spherical shape and smooth surface. Compared to chitosan, zein and gelatin were more effective in SF delivery with encapsulation efficiencies of (95.83 ± 2.37)% and (95.11 ± 2.82)%, respectively. Infrared spectroscopy confirmed successful microencapsulation of SF. Thermogravimetric analysis showed that the microcapsules had high thermal stability as substantial degradation occurred only at temperatures above 300 ℃. The final release rate of SF from the microcapsules in simulated gastrointestinal fluid and food matrices was between 80% and 90%, indicating good gastrointestinal dissolution and release performance. Besides, the heat resistance of SF was significantly improved after microencapsulation. This study will be useful for the development of SF delivery vectors in order to enhance its industrial applications.

Key words: sulforaphane; microencapsulation; electrospraying; characterization; in vitro release; stability

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