冯志强,张阮冰,段邓乐,张佳生,蔡哲妍,王琴,余元善,肖更生.花色苷微胶囊的制备及其理化性质研究[J].包装工程,2023,44(15):9-15.
FENG Zhi-qiang,ZHANG Ruan-bing,DUAN Deng-le,ZHANG Jia-sheng,CAI Zhe-yan,WANG Qin,YU Yuan-shan,XIAO Geng-sheng.Preparation and Physicochemical Properties of Anthocyanin Microcapsules[J].Packaging Engineering,2023,44(15):9-15. |
| 花色苷微胶囊的制备及其理化性质研究 |
| Preparation and Physicochemical Properties of Anthocyanin Microcapsules |
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| DOI：10.19554/j.cnki.1001-3563.2023.15.002 |
| 中文关键词: 花色苷 微胶囊 冷冻干燥 性质分析 |
| 英文关键词: anthocyanin microcapsule freeze-drying property analysis |
| 基金项目:广东省岭南特色食品科学与技术重点实验室项目(2021B1212040013);2022大学生创新创业训练计划(X202211347171，X202111347156);东源县蓝莓产业园科技支撑服务项目(D122207C1);广东省普通高校青年创新人才项目(2021KQNCX029) |
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| 中文摘要: |
| 目的 针对花色苷易降解不稳定等问题，采用复合壁材对花色苷进行微胶囊化处理以提高其加工稳定性。方法 以蓝莓花色苷为芯材，改性玉米淀粉/明胶作为复合壁材，利用真空冷冻干燥法制备花色苷微胶囊。以花色苷的包埋率为评价指标，考察壁芯比、改性玉米淀粉/明胶的质量比、包埋温度和包埋时间对包埋率的影响。通过傅里叶变换红外光谱(FTIR)、扫描电镜(SEM)、热重分析(TGA)对其进行表征并测定其抗氧化性。结果 当壁芯比为8∶1、改性玉米淀粉/明胶质量比为1∶2、包埋温度为60 ℃、包埋时间为40 min时，制备的微胶囊具有更高的包埋率。FTIR结果表明花色苷被成功地包埋。制备的微胶囊呈不规则的片层结构，整体表现光滑，表面无团聚现象。微胶囊化后的花色苷热稳定性、抗氧化能力均有所提高。结论 所制备的花色苷微胶囊具有热稳定性高、抗氧化性强、壁材间相容性好等特点，在食品工业化应用方面具有巨大潜力。 |
| 英文摘要: |
| In view of the easily degradable anthocyanin, the work aims to conduct microcapsule treatment on anthocyanin with compound wall material. In this thesis, anthocyanin microcapsules were prepared by vacuum freeze-drying with blueberry anthocyanin as the core material and modified corn starch and gelatin as the compound wall material. The effects of wall-core ratio, mass ratio of modified corn starch/gelatin, embedding temperature and embedding time on the embedding rate were investigated with anthocyanin embedding rate as evaluation index. It was characterized and its oxidation resistance was determined by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and thermogravimetric analysis (TGA). The microcapsules prepared at wall-core ratio of 8∶1, modified corn starch/gelatin ratio of 1∶2, embedding temperature of 60 ℃ and embedding time of 40 min had high embedding rate. The FTIR results showed that the anthocyanin was successfully embedded. The microcapsules prepared had irregular lamellar structure, smooth overall performance and no agglomeration on the surface. The thermostability and the antioxidant capacity of the microencapsulated anthocyanin were improved. It can be concluded that anthocyanin microcapsules prepared are featured with high thermal stability, strong antioxidant capacity and good compatibility between wall materials, and have great potential in industrial application of food. |
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