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

• Food Engineering • Previous Articles     Next Articles

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

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

CLC Number: