关键词: 麦芽糊精；海藻糖；菊粉；番茄红素微胶囊；喷雾干燥；稳定性评价

Abstract: Lycopene microcapsules were prepared by spray drying using inulin, maltodextrin or trehalose at different concentrations as the wall material, and a whey protein isolate (WPI)-chitosan bilayer emulsion containing lycopene as the core material. The encapsulation ef?ciency, microscopic appearance, stability during storage and in a model acidic beverage medium, and in vitro simulated release characteristics of microcapsules were evaluated as a function of wall material type and core-to-wall-material ratio (m/m) to determine the optimal preparation conditions. Under all conditions investigated, the encapsulation efficiency of microcapsules were in the range of 72.97%–81.90% and all samples prepared exhibited a typical spherical structure; with the decrease in core-to-wall-material ratio, the physicochemical stability of microencapsulated lycopene increased significantly both during storage and in the acidic environment (P < 0.05). Controlled release of microencapsulated lycopene in simulated gastrointestinal fluid was observed with maltodextrin and trehalose as the wall material in comparison with inulin. The results in this study will help develop a novel carrier for the delivery of lycopene in order to enhance its industrial application.

Key words: maltodextrin; trehalose; inulin; lycopene microcapsules; spray drying; stability evaluation