Abstract This study aimed to encapsulate garlic aqueous extract by complex coacervation with whey protein isolate (WPI) and chitosan (CH) with three degrees of deacetylation (DD; 83%, 94% and 96%), followed by spray drying. Preliminary assays of coacervation indicated that optimum complex coacervation occurred at a CH/WPI mass ratio of 0.2: 1 (w/w). The coacervates showed zeta potential values toward zero, confirming that coacervation occurred through electrostatic interactions between positive and negative charges of CH and WPI, respectively. The coacervates exhibited the shear-thinning behavior of pseudoplastic fluids. The magnitude of elastic modulus higher than loss modulus revealed the formation of an elastic gel structure. Creep–recovery tests showed that the coacervate with a CH DD of 96% had lesser compliance due to its more compact and stronger internal structure. For encapsulated garlic extract powders, phenolic compound retention efficiency ranged from 51% to 61%. FTIR confirmed the complexation between CH and WPI, and similar band profiles found among garlic extract and microparticles powders indicate that garlic compounds were intact and encapsulated. Scanning electron microscopy images showed all microparticles with a spherical shape and no evidence of cracking or fissures on the surface.

中文翻译：

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使用以乳清蛋白分离物和壳聚糖为壁材料的复合凝聚然后喷雾干燥包封大蒜提取物

摘要 本研究旨在通过三种脱乙酰度（DD；83%、94% 和 96%）的乳清蛋白分离物 (WPI) 和壳聚糖 (CH) 复合凝聚，然后喷雾干燥来包封大蒜水提物。凝聚的初步分析表明最佳复合凝聚发生在 CH/WPI 质量比为 0.2:1 (w/w) 时。凝聚层的 zeta 电位值接近于零，证实凝聚是通过 CH 和 WPI 的正负电荷之间的静电相互作用发生的，分别。凝聚层表现出假塑性流体的剪切稀化行为。高于损耗模量的弹性模量的大小表明形成了弹性凝胶结构。蠕变恢复测试表明，CH DD 为 96% 的凝聚层由于其更紧凑和更坚固的内部结构而具有较低的柔顺性。对于封装的大蒜提取物粉末，酚类化合物的保留效率在 51% 到 61% 之间。FTIR 证实了 CH 和 WPI 之间的络合，并且在大蒜提取物和微粒粉末中发现的类似谱带表明大蒜化合物是完整的和被包裹的。扫描电子显微镜图像显示所有微粒均呈球形，表面没有开裂或裂缝的迹象。在大蒜提取物和微粒粉末中发现的类似谱带表明大蒜化合物是完整的和被包裹的。扫描电子显微镜图像显示所有微粒均呈球形，表面没有开裂或裂缝的迹象。在大蒜提取物和微粒粉末中发现的类似谱带表明大蒜化合物是完整的和被包裹的。扫描电子显微镜图像显示所有微粒均呈球形，表面没有开裂或裂缝的迹象。