食品科学 ›› 2020, Vol. 41 ›› Issue (21): 58-65.doi: 10.7506/spkx1002-6630-20200507-075

• 食品工程 • 上一篇    下一篇

卵白蛋白-菊糖-茶多酚微胶囊对石榴籽油稳定性的影响

雷雨晴,王康平,余雄伟,付琴利,刘伟,李述刚   

  1. (1.湖北工业大学生物工程与食品学院,发酵工程教育部重点实验室,湖北 武汉 430068;2.武汉旭东食品有限公司,湖北 武汉 430000;3.湖北良品铺子食品工业有限公司,湖北 武汉 430000)
  • 发布日期:2020-11-23
  • 基金资助:
    公益性行业(农业)科研专项(201503142-08);“十三五”国家重点研发计划重点专项(2018YFD0400302);武汉旭东食品有限公司校企合作重大项目;湖北良品铺子食品工业有限公司校企合作重大项目

Stability of Pomegranate Seed Oil Loaded in Ovalbumin-Inluin-Tea Polyphenol Microcapsules

LEI Yuqing, WANG Kangping, YU Xiongwei, FU Qinli, LIU Wei, LI Shugang   

  1. 1. Key Laboratory of Fermentation Engineering, Ministry of Education, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; 2. Wuhan Xudong Food Co. Ltd., Wuhan 430000, China; 3. Hubei Liangpin Shop Food Industry Co. Ltd., Wuhan 430000, China
  • Published:2020-11-23

摘要: 目的:探究卵白蛋白(ovalbumin,OVA)、OVA-茶多酚(tea polyphenols,TP)、OVA-菊糖(inluin,IN)和OVA-IN-TP 4 种壁材微胶囊对石榴籽油稳定性的影响。方法:使用喷雾干燥技术制备4 种壁材的微胶囊,测定其包封率、溶解性等理化指标,采用激光粒度仪测定其粒度分布,使用荧光显微镜和扫描电子显微镜观察其微观结构,并对其抗氧化能力和贮藏稳定性进行研究。结果:以OVA-IN-TP为壁材的微胶囊粒径小且均一、表面光滑平整、无凹陷和孔洞,其对石榴籽油的包封率高达(94.52±3.19)%;贮藏稳定性实验结果表明,以OVA-IN-TP为壁材的微胶囊抗氧化能力显著提升(P<0.05),对光照、温度、湿度等极端环境抗性增强,且延缓石榴籽油氧化的能力最强。结论:实验为富含不饱和脂肪酸石榴籽油的开发利用提供了一种有效方法。

关键词: 石榴籽油;卵白蛋白;喷雾干燥;微胶囊;氧化稳定性

Abstract: Objective: To investigate the effects of microencapsulation with different wall materials of ovalbumin (OVA), OVA-tea polyphenols (TP), OVA-inluin (IN) and OVA-IN-TP on the stability of pomegranate seed oil. Methods: Spray drying was used to prepare microcapsules, and the microencapsulation efficiency and solubility were measured. The particle size distribution was investigated by a laser particle size analyzer, the microstructure was observed by a fluorescence microscope and a scanning electron microscope, and the antioxidant capacity and storage stability were investigated. Results: The OVA-IN-TP microcapsules had small and uniform particle size and exhibited smooth surfaces without dents or holes, and the microencapsulation efficiency of pomegranate seed oil was up to (94.52 ± 3.19)%. The storage stability test showed that the antioxidant capacity of microencapsulated pomegranate seed oil with OVA-IN-TP was significantly improved (P < 0.05) with enhanced resistance to extreme environments such as light, temperature and humidity. Therefore, OVA-IN-TP had the strongest stability to delay the oxidation of microencapsulated pomegranate seed oil. To sum up, this study provides an effective way to develop and utilize pomegranate seed oil as a rich source of unsaturated fatty acids.

Key words: pomegranate seed oil; ovalbumin; spray drying; microcapsules; oxidative stability

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