纳米SiO2/明胶茶油微胶囊的制备及性能

Preparation and properties of nano-SiO2/ gelatin camellia oil microcapsules

摘要:

为制备稳定的茶油微胶囊，以纳米SiO2改性明胶、酪蛋白酸钠和玉米糖浆为壁材，茶油为芯材，通过喷雾干燥法制备茶油微胶囊，考察纳米SiO2添加量对微胶囊理化性能、热稳定性、表观形态和贮藏稳定性的影响。结果表明，纳米SiO2添加量对含水率、吸水率没有明显影响。当纳米SiO2添加量为明胶质量的3%时，茶油微胶囊的综合性能最佳，平均粒径为30.55 μm，包埋率为92.58%，熔融温度171.05 ℃，分别比未添加纳米SiO2微胶囊的增加3.16%和15.13%。微胶囊表面形态饱满，多孔结构减弱，具有良好的热稳定性和氧化稳定性。在不同条件下贮藏35 d后过氧化值均最低，50 ℃时的过氧化值为15.98 mmol/kg，比未添加纳米SiO2微胶囊降低13.14%。氧化动力学研究结果表明，茶油微胶囊适用于一级反应。

Abstract:

In order to improve the stability of camellia oil microcapsules, camellia oil microcapsules was prepared by using gelatin modified by nano-SiO2, corn syrup, sodium caseinate as wall and camellia oil as core material. The microencapsulation of camellia oil was prepared by spray drying method, and the effects of nano-SiO2 addition on microcapsules were studied by investigating the characteristics of physical and chemical properties, thermal stability, morphology and storage stability. The results showed that nano-SiO2 could enhance the stability of microcapsules. The addition of nano-SiO2 had no effect on water content and water absorption. At the same time, At the addition of nano SiO2 was 3% of the mass of gelatin, the comprehensive properties of camellia oil microcapsules were better than that of control samples. At this time, the particle size was 30.55 μm, the embedding rate was 92.58% and melting temperature was 171.05 ℃, which were increased by 3.16% and 15.13% compared with the control samples, respectively. The surface morphology of the microcapsules was full and dense without any cracks and the porous structure was weakened. The camellia oil microcapsules had good thermal and oxidative stability. The POV of camellia oil microcapsules were the lowest after 35 days storage under different conditions. POV was 15.98 mmol /kg in 50 ℃, which decreased by 13.14% compared with the microcapsules without nano-SiO2. The results of POV kinetic showed that the oxidation kinetics of camellia oil microcapsules was suitable for the first-order reaction.