Preparation of microcapsules made of the oil from Litsea cubeba by spray drying method

Authors

FU Hongjun, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and Byproducts Processing, Changsha, Hunan 410004, China
PENG Xianglian, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and Byproducts Processing, Changsha, Hunan 410004, China
ZHONG Haiyan, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and Byproducts Processing, Changsha, Hunan 410004, China

Abstract

Litsea cubeba oil microcapsule were prepared by spray drying method. The effect of several shell materials on emulsion stability and surface morphology of microcapsule was investigated, and process conditions of Litsea cubeba oil microcapsule were optimized. The results of scanning electronic microscope (SEM) showed that Litsea cubeba oil microcapsule prepared with hydroxypropyl-β-cyclodextrin/ arabic gum(HP-β-CD/AG) as wall material is similar to smooth spheres with uniform size and good fluidity, and dents, wrinkles and aggregation for microcapsules prepared with other wall materials were observed. The embedding rate of Litsea cubeba oil in microcapsule was 83.80% under optimum conditions of W_HP-β-CD/AG:W_LCO 6, feed flow rate inlet 3.10 mL/min at air temperature at 171.0 ℃. The quadratic regression model between embedding rate and three factors was found reasonable and reliable.

Publication Date

11-28-2016

First Page

187

Last Page

190

DOI

10.13652/j.issn.1003-5788.2016.11.043

Recommended Citation

Hongjun, FU; Xianglian, PENG; and Haiyan, ZHONG (2016) "Preparation of microcapsules made of the oil from Litsea cubeba by spray drying method," Food and Machinery: Vol. 32: Iss. 11, Article 43.
DOI: 10.13652/j.issn.1003-5788.2016.11.043
Available at: https://www.ifoodmm.cn/journal/vol32/iss11/43

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