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Corresponding Author(s)

李述刚（1979—），男，合肥工业大学教授，博士。E-mail: lishugang2020@hfut.edu.cn

Abstract

Objective: This study aimed to improve the oxidation, exploitation, and utilization of pumpkin seed oil (PSO). Methods: Pea protein isolate (PPI) -Tannic acid (TA) stabilized Pickering emulsion with Maltodextrin (MD) was used as the filling material, and prepared pumpkin seed oil microcapsules by spray drying. Results: After spray drying the Pickering emulsion, the smooth surface of the medium shell structure of microcapsule powder can be obtained. By increasing TA concentration, microcapsules showed smaller particle size [(32.00±0.28) μm], lower moisture content [(1.970±0.043)%], and higher bulk density [（0.725±0.014) g/cm3]. The FFA release rate of pumpkin seed oil microcapsules with different TA content was in the range of 39.63%～69.91%, and it slowed down when TA concentration increased. Compared with the PSO encapsulated in PPI, the PPI-TA composite used as the shell material improved the thermal stability, oxidation resistance and oxidation stability of PSO. Conclusion: These results indicated that PPI-TA-MD microencapsulation technology can improve the antioxidant capacity and oxidation stability of PSO.

Publication Date

10-20-2023

First Page

202

Last Page

209

DOI

10.13652/j.spjx.1003.5788.2022.81015

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