Abstract
Using gelatin and arabic gum as the wall material, studied the production process of camellia seed oil microcapsule by complex coacervation. The preparation conditions were determined by observing the morphology of microcapsules and the embedding rate. The orthogonal experiment was carried out to determine the optimum conditions, storage conditions were determined by cumulative release experiments. It was demonstrated that microcapsules are round and well disperse in the high embedding rate conditions; the embedding rate was 88.49% when the complex coacervation was carried as following conditions with the wall material concentration 3%, the ratio of core material to wall material 1∶3, stirring with a speed of 900 r/min, reaction temperature 55 ℃, pH 4.6, stirring with time of 15 min. Cumulative release demonstrated that microcapsule storage was affected by humidity, and the greater the humidity, the more accumulated release.
Publication Date
7-28-2016
First Page
181
Last Page
185
DOI
10.13652/j.issn.1003-5788.2016.07.041
Recommended Citation
Fangyu, FAN; Shengwang, JIANG; Yin, CAO; Huan, KAN; Yun, LIU; and Lei, GUO
(2016)
"Study on preparation of camellia seed oil microcapsule by complex coacervation,"
Food and Machinery: Vol. 32:
Iss.
7, Article 41.
DOI: 10.13652/j.issn.1003-5788.2016.07.041
Available at:
https://www.ifoodmm.cn/journal/vol32/iss7/41
References
[1] MA Jin-lin, YE Hang, RUI Yu-kui, et al. Fatty acid composition of Camellia oleifera oil[J]. Journal Für Verbraucherschutz Und Lebensmittelsicherheit, 2011, 6(1): 9-12.
[2] 沈晓俊, 董迪迪, 毛方华, 等. 山茶油的氧化稳定性及其调节血脂作用的研究[J]. 中国粮油学报, 2014, 29(12): 65-68.
[3] 范方宇, 董选刚, 常艳琼, 等. 喷雾干燥法制备茶油微胶囊的研究[J]. 河南工业大学学报: 自然科学版, 2013, 34(6): 73-76.
[4] LV Yi, ZHANG Xiao-ming, ZHANG Hai-yang, et al. The study of pH-dependent complexation between gelatin and gum arabic by morphology evolution and conformational transition[J]. Food Hydrocolloids, 2013, 30(1): 323-332.
[5] 李世伟, 石睿杨, 马春颖, 等. 复合凝聚β-胡萝卜素微胶囊制备工艺研究[J]. 食品与机械, 2012, 28(6): 209-213.
[6] 张海洋, 吕怡, 倪悦, 等. 明胶/CMC复合凝聚法制备微胶囊研究[J]. 食品与机械, 2010, 26(5): 44-47.
[7] YANG Zi-ming, ZHENG Peng, LI Ji-hua, et al. Development and evaluation of novel flavour microcapsules containing vanilla oil using complex coacervation approach[J]. Food Chemistry, 2014, 145(7): 272-277.
[8] 范方宇. 草莓粉喷雾干燥加工工艺的研究[D]. 合肥: 合肥工业大学, 2006: 40-41.
[9] 李存芝, 唐书泽, 汪勇, 等. 复凝聚法麻油微胶囊的制备[J]. 现代食品科技, 2010, 26(9): 952-955.
[10] BUTSTRAEN C, SALAN F. Preparation of microcapsules by complex coacervation of gum Arabic and chitosan[J]. Carbohydrate Polymers, 2014, 99(1): 608-616.
[11] WANG B, ADHIKARI B, BARROW C J. Optimisation of the microencapsulation of tuna oil in gelatin-sodium hexametaphosphate using complex coacervation[J]. Food Chemistry, 2014, 158(5): 358-365.
[12] 盖旭, 李荣, 姜子涛. 明胶—阿拉伯胶复凝聚法制备芥末油微胶囊[J]. 中国调味品, 2013, 38(9): 48-51.