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Microencapsulation of fish oil by casein-pectin complexes and gum arabic microparticles: oxidative stabilisation.
Journal of Microencapsulation ( IF 3.9 ) Pub Date : 2019-08-01 , DOI: 10.1080/02652048.2019.1646335
Arianne Cunha Dos Santos Vaucher 1 , Patrícia C M Dias 1 , Pablo T Coimbra 1 , Irina Dos Santos Miranda Costa 1 , Ricardo Neves Marreto 2 , Gisela Maria Dellamora-Ortiz 1 , Osvaldo De Freitas 3 , Mônica F S Ramos 1
Affiliation  

This study was aimed to microencapsulate fish oil (FO) in two biocompatible polymeric blends: gum arabic (GA)-maltodextrin (MD) and casein-pectin (CP)-MD. GA-MD microparticles and CP-MD microparticles were produced by spray-drying and complex coacervation and spray-drying, respectively. Encapsulation efficiency, particle size, moisture content, oxidative stability, and morphological properties were analysed. Encapsulation efficiencies of 51.2–56.8% (w/v) for GA and 64.7–67.9% (w/v) for CP preparations were found. GA particle sizes varied from 2 to 100 μm and from 2 to 120 μm for CP microparticles. Spherical forms with depressions in the topography of both systems were evidenced by scanning electron microscopy. Confocal microscopy evidenced surface oil on GA microparticles, corroborating encapsulation efficiency. CP was more efficient than GA to reduce oxidation, with maximum peroxide values (PVs) of 17.40 mmol/kg oil after 28 d at 40 °C/75% relative humidity (RH). Thus, CP is a promising biopolymeric blend for encapsulation of FO that provides protection against lipid oxidation.



中文翻译:

酪蛋白-果胶复合物和阿拉伯树胶微粒对鱼油的微囊化:氧化稳定作用。

这项研究旨在将鱼油(FO)微囊化为两种生物相容性聚合物共混物:阿拉伯胶(GA)-麦芽糊精(MD)和酪蛋白-果胶(CP)-MD。GA-MD微粒和CP-MD微粒分别通过喷雾干燥,复合凝聚和喷雾干燥生产。分析了包封效率,粒度,含水量,氧化稳定性和形态学性质。GA的封装效率为51.2–56.8%(w / v),CP制剂的封装效率为64.7–67.9%(w / v)。GA粒径从2到100μm不等,CP微粒从2到120μm不等。通过扫描电子显微镜证实两个系统的形貌中具有凹陷的球形形式。共聚焦显微镜证明GA微粒上有表面油脂,从而证实了包封效率。CP在降低氧化方面比GA更有效,在40°C / 75%相对湿度(RH)下放置28天后,最大过氧化值(PVs)为17.40 mmol / kg油。因此,CP是用于封装FO的有希望的生物聚合物共混物,其提供针对脂质氧化的保护。

更新日期:2019-08-01
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