新型番茄红素微胶囊的制备及稳定性评价  

Preparation and Stability Evaluation of Novel Lycopene Microcapsules

作　　者：陈雨露 吕沛峰 袁芳[1] CHEN Yulu;LÜPeifeng;YUAN Fang(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2021年第19期134-140,共7页Food Science

基　　金：北京市自然科学基金项目(6192015)。

摘　　要：分别以菊粉、麦芽糊精、海藻糖为壁材,以包埋番茄红素的乳清分离蛋白-壳聚糖双层乳液为芯材,使用喷雾干燥法制备番茄红素微胶囊。探究不同壁材、芯壁质量比对微胶囊包埋率、微观形貌、贮藏稳定性以及在酸性饮料模拟介质中稳定性、体外模拟释放的影响,以确定最佳新型番茄红素微胶囊的制备条件。结果表明:不同微胶囊的包埋率稳定在72.97%~81.90%之间,所有样品均呈现出典型的球状结构;随着芯壁质量比的降低,微胶囊中的番茄红素在贮藏期和酸性环境下的物化稳定性均明显增加;与菊粉相比,以麦芽糊精和海藻糖为壁材的微胶囊可实现番茄红素在模拟胃肠液中的控制释放。本研究有助于进一步开发番茄红素递送载体,从而促进其产业化应用。Lycopene microcapsules were prepared by spray drying using inulin,maltodextrin or trehalose at different concentrations as the wall material,and a whey protein isolate(WPI)-chitosan bilayer emulsion containing lycopene as the core material.The encapsulation efficiency,microscopic appearance,stability during storage and in a model acidic beverage medium,and in vitro simulated release characteristics of microcapsules were evaluated as a function of wall material type and core-to-wall-material ratio(m/m)to determine the optimal preparation conditions.Under all conditions investigated,the encapsulation effi ciency of microcapsules were in the range of 72.97%–81.90%and all samples prepared exhibited a typical spherical structure;with the decrease in core-to-wall-material ratio,the physicochemical stability of microencapsulated lycopene increased significantly both during storage and in the acidic environment(P<0.05).Controlled release of microencapsulated lycopene in simulated gastrointestinal fluid was observed with maltodextrin and trehalose as the wall material in comparison with inulin.The results in this study will help develop a novel carrier for the delivery of lycopene in order to enhance its industrial application.

关 键 词：麦芽糊精 海藻糖 菊粉 番茄红素微胶囊 喷雾干燥 稳定性评价 

分 类 号：TS201.2[轻工技术与工程—食品科学]