食品科学2024，Vol.45Issue(6)：199-207,9.DOI:10.7506/spkx1002-6630-20230605-037
均质和杀菌条件对核桃油微胶囊化的影响及贮藏稳定性
Effects of Homogenization and Sterilization Conditions on Microencapsulation and Storage Stability of Walnut Oil
摘要
Abstract
In order to study the correlation between emulsion properties and microencapsulation rates and surface oil contents under different homogenization and sterilization conditions,the effects of emulsion stability,particle size,and particle size distribution on microencapsulation efficiency under different conditions were measured using a LUMiSizer 611 dispersion analyzer,and the morphological properties and storage stability of microcapsules under optimal conditions were analyzed.The results showed that the homogenization pressure and temperature and the sterilization conditions that provided the smallest emulsion stability index and average particle size were 40 MPa,65℃and 85℃/15 min,respectively.Under these conditions,particle size distribution was less scattered,and encapsulation rates of 95.38%,97.12%and 94.23%were obtained,respectively.The average particle size of walnut oil microcapsules was 6.62 μm,with a surface oil content of 1.03%and an encapsulation rate of 96.41%.The surface and internal structure of the microcapsules were found to be good by scanning electron microscopy(SEM)indicating good encapsulation efficiency.Under accelerated storage conditions,walnut oil microcapsules showed better stability than free walnut oil.After 35 days of storage under different conditions,the reduction in the retention rate of walnut oil microcapsules varied,and the highest retention rate was achieved under the conditions of low temperature,darkness,and no oxygen or low oxygen concentration.This study could provide a theoretical basis for the selection and application of homogenization and sterilization processes for walnut oil emulsion and microcapsule products.关键词
核桃油/均质条件/杀菌条件/粒径/包埋率/稳定性Key words
walnut oil/homogenization conditions/sterilization conditions/particle size/encapsulation rate/stability分类
轻工纺织引用本文复制引用
王明明,陈银艳,余智瑾,盛军,赵存朝..均质和杀菌条件对核桃油微胶囊化的影响及贮藏稳定性[J].食品科学,2024,45(6):199-207,9.基金项目
云南农业大学第十五届学生创新创业行动基金项目(2022XGKY025) （2022XGKY025）
云南省省市一体化专项(202302AN360002) （202302AN360002）
