Development and evaluation of microencapsulated peony seed oil prepared by spray drying: Oxidative stability and its release behavior during in-vitro digestion

被引：60
|
作者：
Wang, Shujie [1 ]
Shi, Yan [1 ,2 ]
Han, Lipeng [3 ]
机构：
[1] Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China
[2] Nanchang Univ, Dept Food Sci & Technol, Coll Food Sci, Nanchang 330047, Jiangxi, Peoples R China
[3] Guangzhou Univ, Sch Chem & Chem Engn, Guangzhou 510006, Guangdong, Peoples R China
来源：
JOURNAL OF FOOD ENGINEERING | 2018年 / 231卷
基金：
中国国家自然科学基金;
关键词：
Microencapsulation; Peony seed oil; Microstructure; Oxidative stability; In-vitro release behavior; RESPONSE-SURFACE METHODOLOGY; ROSEMARY ESSENTIAL OIL; VIRGIN OLIVE OIL; FLAXSEED OIL; WALL MATERIAL; FISH-OIL; PHYSICOCHEMICAL PROPERTIES; ENCAPSULATION EFFICIENCY; DIFFERENT COMBINATIONS; COMPLEX COACERVATION;
D O I：
10.1016/j.jfoodeng.2018.03.007
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
In the present study, peony seed oil was encapsulated using a combination of whey protein isolate, corn syrup and soy lecithin (0.75%) as wall materials by spray drying. This formulation exhibited highest encapsulation efficiency and oxidative stability and least loss of bioactive compounds. The microstructure showed the peony seed oil microcapsules formed a complete core-shell structure with smooth surface and no apparent cracks or fissures. In-vitro digestion behavior showed more than 80% of the encapsulated oil was released from microcapsules after simulated gastrointestinal digestion. (C) 2018 Elsevier Ltd. All rights reserved.
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页码：1 / 9
页数：9
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