乳状液粒径对微胶囊储藏稳定性的影响
Food Research and Development（2023）
Abstract
以中链甘油三酯(medium-chain triglycerides,MCT)为芯材,辛烯基琥珀酸淀粉钠和麦芽糊精为壁材,通过剪切和高压均质工艺制备不同粒径的MCT乳状液,并通过喷雾干燥工艺制备微胶囊,探讨乳状液粒径对乳状液乳化稳定性、微胶囊包埋率及储藏稳定性(微胶囊复溶粒径、表面油含量)的影响.结果表明,粒径对乳化稳定性、微胶囊包埋率和储藏稳定性均有一定影响.当乳状液粒径大于300 nm时,随着乳状液粒径的减小,微胶囊表面更加致密光滑,包埋率更高(>95％),储藏后复溶乳状液粒径变化越小,表面油含量越低.但当乳状液粒径小于300 nm时,壁材分子结构被破坏,乳化稳定性和储藏稳定性下降.
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Key words
emulsion particle size,emulsion stability,microcapsule,encapsulation efficiency,storage stability
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