FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (10): 45-50.doi: 10.7506/spkx1002-6630-201210010

• Processing Technology • Previous Articles     Next Articles

Optimization of Lycopene Microencapsulation by Orthogonal Array Design

QIU Wei-fen,LI Min,WANG Hai-feng,GAO Yu-long   

  1. (Jiangsu Provincial Key Laboratory of Quality Control and Further Processing of Food and Oils, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China)
  • Online:2012-05-25 Published:2012-05-07

Abstract: Lycopene microcapsulation was prepared by spray-drying method using a wall system consisting of soluble soybean polysaccharides (SSPS). The microencapsulation efficiency was optimized by single factor and orthogonal array design experiments. Factors such as wall material concentration, ratio of core and wall material, contents of emulsifier, inlet temperature and outlet temperature were thoroughly studied. Scanning electron microscope was also employed to observe the product appearance. The optimal condition was determined to be 0.28 g/mL, 1:7, 2%, inlet temperature at 160 ℃, and outlet temperature at 88 ℃, respectively. The microencapsulation efficiency of products obtained under these conditions was 91.8%. The structure of the microencapsulated lycopene product is compact and complete. Microencapsulating by spray-drying of lycopene using SSPS is feasible.

Key words: lycopene, microencapsulation, soluble soybean polysaccharide, spray-drying

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