对冷干燥和喷雾干燥方法的比较分析,用于将叶绿素与马尔托德和乳清蛋白分离物封装
Shahrbanoo Amadi Ledri1, Jafar M Milani1, Seyed-Ahmad Shahidi2
1Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, P.O. Box: 578, Sari 4818168984, Iran.
Food chemistry: X
|February 7, 2024
概括
通过冷干燥,使用马尔托德和乳清蛋白制造出稳定的叶绿素微囊. 与喷雾干燥相比,这种方法为叶绿素提供了更好的保护,使其成为天然食品染料的理想选择.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
- 生物化学 生物化学
背景情况:
- 叶绿素 (Chl) 是一种天然的绿色色素,以其健康益处而闻名,但其稳定性不佳.
- 封装技术对于在食品应用中保护诸如叶绿素之类的敏感化合物至关重要.
研究的目的:
- 使用马尔托德和乳清蛋白分离物制造叶绿素微囊.
- 为了比较冷干燥 (FD) 和喷雾干燥 (SD) 方法在封装叶绿素的有效性.
- 评估封装的叶绿素的物理化学特性和稳定性.
主要方法:
- 用马尔托德克斯和乳清蛋白分离剂制备了微囊.
- 使用了两种封装方法:冷干燥 (FD) 和喷雾干燥 (SD).
- 描述涉及粒子大小分析,泽塔电位测量,FTIR,XRD和DSC. 在不同的pH值和光线条件下评估了稳定性.
主要成果:
- 与喷雾干燥微囊 (SDM) 相比,冷干燥微囊 (FDM) 的颗粒大小较小 (1.087-0.165μm) 和泽塔电位较高 (-10.6至 -18.3 mV).
- FDM的点比SDM (125.03°C) 高 (150.12°C),这表明其热稳定性得到了提高.
- 与喷雾干燥相比,冷干燥对叶绿素提供了更好的保护,防止pH值变化 (49.67%-91.28%的保留) 和光 (38.12%的保留).
结论:
- 冷干燥是一种比喷雾干燥更有效的方法,用于封装叶绿素,显著提高其稳定性.
- 通过冷干燥生产的叶绿素微囊的稳定性提高支持它们作为天然食品色素的潜在应用.
- 这项研究强调了选择适当的封装技术的重要性,以保持天然食品成分的质量.
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