食品科学2025，Vol.46Issue(9)：109-120,12.DOI:10.7506/spkx1002-6630-20241031-209
鱼油-姜黄素微胶囊粉末的制备、高效包埋及稳定化作用
Preparation and Stability Evaluation of Fish Oil-Curcumin Microcapsules with High Efficiency Encapsulation
摘要
Abstract
In this study,fish oil-curcumin microcapsules were prepared by using heat-denatured whey protein isolate(hWPI),whey protein isolate(WPI),and maltodextrin(MD)as wall materials,and its physicochemical properties were analyzed.The results showed that the particle size distribution of the prepared nano-emulsion,consisting of 5％hWPI,5％WPI,and 5％MD,was unimodal.The surface of the microcapsules showed no cracks,and the encapsulation efficiency reached up to 96.5％.Curcumin addition did not significantly affect the particle size,ζ-potential,or encapsulation efficiency,yet it markedly improved the microcapsules're-dissolution rate(from 74.65％to 82.01％)and slightly enhanced the thermal stability.These results could be explained by the fact that curcumin and protein formed a soluble complex through hydrophobic interaction and hydrogen bonds.As the content of curcumin increased,more curcumin was adsorbed to the oil-water interface,which delayed the degradation of polyunsaturated fatty acids and improved the oxidative stability of microcapsules.After storage at 45℃for 35 days,the retention rates of curcumin,eicosapentaenoic acid(EPA),and docosahexaenoic acid(DHA)in the 0.2％curcumin-loaded microcapsules were 81％,39％and 39％,respectively.This study provides a reference for the development of industrial microcapsule products of functional oils and polyphenols.关键词
鱼油/姜黄素/微胶囊/乳清蛋白/高效包埋/稳定化作用Key words
fish oil/curcumin/microcapsules/whey protein/high encapsulation efficiency/stabilization分类
轻工纺织引用本文复制引用
周范琳,罗惠,陈楷文,张书凝,张团结,梁丽..鱼油-姜黄素微胶囊粉末的制备、高效包埋及稳定化作用[J].食品科学,2025,46(9):109-120,12.基金项目
江西省"千人计划"创新短期项目(jxsq2023102173) （jxsq2023102173）
