Optimization of Microencapsulation of Paprika Oleoresin

doi:10.7506/spkx1002-6300-200920042

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20 ): 207-210.doi: 10.7506/spkx1002-6300-200920042

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Optimization of Microencapsulation of Paprika Oleoresin

TANG Yong-fu1,2，ZHA Yong3，LI Ji-hua1,2,*，CAO Yu-po1,2，HUANG Mao-fang1,2

1. Key Laboratory of Tropical Crop Products Processing, Ministry of Agriculture, Institute of Agriculture Products Processing
Research, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China ；2. State Engineering and Technology
Research Center for Key Tropical Crops, Haikou 571101, China；3. Shandong Tea Bureau of Quality and Technical Supervision,
Rizhao 276800, China

Received:2009-08-23 Online:2009-10-15 Published:2010-12-29
Contact: LI Ji-hua E-mail:foodpaper@126.com

Abstract

Abstract:

Microcapsules of paprika oleoresin were prepared by spray-drying technology using paprika oleoresin as the core material, modified starch and gelatin as the wall materials, dextrin as the filler. Results indicated the optimal microencapsulation conditions were 2:1 of modified starch to gelatin ratio, 40% of paprika oleoresin content, and 45% of emulsion solid content. Moreover, the optimal conditions for spray-drying were also investigated through orthogonal array design experiments, which were 180 ℃ for inlet temperature, 80－90 ℃ for outlet temperature, 20.0 ml/min for flux rate and 0.15 MPa for inlet air pressure.

Key words: paprika oleoresin, microencapsulation, spray-drying

CLC Number:

TS264.4

TANG Yong-fu1,2，ZHA Yong3，LI Ji-hua1,2,*，CAO Yu-po1,2，HUANG Mao-fang1,2. Optimization of Microencapsulation of Paprika Oleoresin[J]. FOOD SCIENCE, 2009, 30(20 ): 207-210.

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Optimization of Microencapsulation of Paprika Oleoresin

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