Study on Heat Resistance of Spherical Multinuclear Microcapsules of Peppermint Oil Processed by Complex Coacervation

doi:10.7506/spkx1002-6630-200905027

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (5 ): 120-123.doi: 10.7506/spkx1002-6630-200905027

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Study on Heat Resistance of Spherical Multinuclear Microcapsules of Peppermint Oil Processed by Complex Coacervation

DONG Zhi-jian1,2，ZHANG Xiao-ming2,*，XU Shi-ying2，MA Yong1

(1.College of Biotechnology and Food Science, Bohai University, Jinzhou 121000, China；
2.School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received:2007-06-20 Online:2009-03-01 Published:2010-12-29
Contact: ZHANG Xiao-ming2,* E-mail:xmzhang@jiangnan.edu.cn

Abstract

Abstract:

The spherical multinuclear microcapsules of peppermint oil were prepared by complex coacervation, and the effects of various process parameters on the heat resistance of microcapsules were investigated. When core to wall ratio, wall material concentration and pH value are lower than 2:1, 1% and 4.0 respectively, the microcapsules with stronger heat resistance can be obtained. Moreover, the heat resistance of microcapsules increases following with the amount increase of bridged agent formaldehyde. Also, transglutaminase can be used instead of formaldehyde to produce highly heat-resistant and edible microcapsules.

Key words: microcapsule, complex coacervation, peppermint oil, bridged agent, transglutaminase

CLC Number:

R944.5

DONG Zhi-jian1,2，ZHANG Xiao-ming2,*，XU Shi-ying2，MA Yong1. Study on Heat Resistance of Spherical Multinuclear Microcapsules of Peppermint Oil Processed by Complex Coacervation[J]. FOOD SCIENCE, 2009, 30(5 ): 120-123.

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Study on Heat Resistance of Spherical Multinuclear Microcapsules of Peppermint Oil Processed by Complex Coacervation

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