Study on microencapsulation of lutein

doi:10.7506/spkx1002-6630-201102011

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (2 ): 43-47.doi: 10.7506/spkx1002-6630-201102011

• Processing Technology • Previous Articles Next Articles

Study on microencapsulation of lutein

WANG Chuang1，SONG Jiang-feng2,3，LI Da-jing1,2,3,*，LIU Chun-quan2,3

1. College of Forestry, Northeast Forestry University, Harbin 150040, China；2. Institute of Farm Products Processing, Jiangsu
Academy of Agricultural Sciences, Nanjing 210014, China；3. Engineering Research Center for Agricultural Products Processing,
National Agricultural Science and Technology Innovation Center in East China, Nanjing 210014, China

Received:2010-03-25 Revised:2010-11-24 Online:2011-01-25 Published:2011-01-10
Contact: LI Da-jing1 E-mail:lidajing@163.com

Abstract

Abstract:

Lutein microcapsules were prepared sequentially by emulsification, homogenization and spray-drying using lutein crystal as the core material and octenylsuccinate starch in combination with sucrose as the wall material in this study. The processing technology was optimized by single factor and orthogonal array design experiments. The weight percentage of sucrose occupying the compound wall material of 10%, compound wall material concentration of 0.15g/mL, core material/wall material weight ratio of 1:15, the weight ratio of emulsifier to wall material of 0.6%, homogenization number with colloid miller of 2, feeding speed of 400 mL/h, air inlet temperature of 160 ℃ and air outlet temperature of 80 ℃ were found optimal, and the product obtained under these conditions presented 92.35% microencapsulation efficiency, 90.27% yield and good quality.

Key words: lutein, microencapsulation, octenylsuccinate starch, spray-drying

CLC Number:

TS202.3

WANG Chuang1，SONG Jiang-feng2,3，LI Da-jing1,2,3,*，LIU Chun-quan2,3. Study on microencapsulation of lutein[J]. FOOD SCIENCE, 2011, 32(2 ): 43-47.

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Study on microencapsulation of lutein

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