使用各种载体剂对微封装香料油脂混合物的物理化学表征
Archana Ravindran1, E Jayashree2, A Jeyakumari3
1Faculty of Ocean Science and Technology, Kerala University of Fisheries and Ocean Studies, Kochi, 682506 India.
Journal of food science and technology
|October 3, 2025
概括
马尔托德克斯特林和阿拉伯糖 (GA) 最好封装在南印度香料混合物中. 这种组合改善了物理性质,并保留了黄素,素和林纳醇等活性化合物.
科学领域:
- 食品科学与技术 食品科学与技术
- 封装技术 封装技术
- 香料化学 香料化学
背景情况:
- 香料油脂素 (黄,,大) 对于南印度美食至关重要.
- 微封装增强了挥发性香料化合物的稳定性和保质期.
- 携带剂对微封装产品的特性有很大的影响.
研究的目的:
- 为了评估不同载体对微封装香料油脂混合物的作用.
- 为了确定最佳的载体剂组合,以提高物理和化学性能.
- 为了评估关键活性化合物 (黄素,素,林纳醇) 的保留.
主要方法:
- 喷雾干燥用于微封装.
- 测试了三种载体剂组合:阿拉伯 (GA),马尔托德 (MD) 和 kazeinate (SC).
- 分析了物理性质 (高度,可溶性,粒子形态,流动性) 和封装效率/产量.
主要成果:
- 马尔托德克斯特林:阿拉伯糖 (MD:GA) 组合产生了最高的封装效率 (77.14%) 和产量 (45.92%).
- MD:GA还产生了优越的物理性能,包括更高的湿度,可溶性,更好的粒子形态和更好的流动性.
- 活性化合物的高保留率被观察到:黄素为98.57%,素为93.52%,林纳醇为95.61%,与MD:GA.
结论:
- 结合马尔托德克斯和阿拉伯糖是非常有效的微封装香料油脂混合物.
- 这种组合显著提高了稳定性,并保护了香料混合物的活性化合物.
- MD:GA为香料油脂封装提供了MD:SC和MD:GA:SC组合的优质替代品.
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