Preparation And Study Of Mustard Oil Microcapsules

Microencapsulation is an efficiency method that can transform liquid spice into steady andflowing solid powder. This kind of powder not only can disperse into food ingredients, but alsohas the abilities of oxidative resistance, lightfastness and heat resisitance, which can inhibit thevolatilization and oxidative deterioration of essential oil. Thus, it can longer the stability andstorage period of spice, and bring convenience to food processing and family cooking, andincreace the utilization of spice raw material. As a common wall material of microcapsules,protein has the amphoteric character and molecular surface and intramolecular attractive force.soits emulsibility and film forming are excellent, which has an great effect on the core retention.And the addition of glutaraldehyde as a crosslinker can let protein form a three-dimensionalstructure and futher improve the firmness of the wall material and the stability of microcapsules.This topic research includes three parts:(1) The microencapsules of mustard oil was prepared by spray-drying technique usingsoybean protein isolated (SPI) as wall material. The influence was studied of such parameters assolids content, core/wall radio, emulsifier addition, homogenization time and air inlettemperature of spray-drying. The optimum process conditions were solids content10%,core/wall radio1:2, emulsifier addition0.1%, homogenization time4min (10000r/min) and airinlet temperature195℃. In the proposed condition, encapsulation efficiency of final products is89.94%.(2) Microencapsulation of mustard oil using SPI and sodium alginate (SA) as wall materialsby complex coscervation was investigated. The optimal technological parameters were SPI/SAradio3:1, which is account for3%of the total emulsion, core/wall radio1:1, pH3.0, complexcoacervation reaction time20min, temperature40℃, stirring speed400r and glutaraldehydeaddition3mL. In the proposed condition, encapsulation efficiency of final products is97.28%.(3) Microencapsulation of mustard oil using gelatin（GE） and arabic gum（AG） as wallmaterials by complex coacervation was investigated. The influence was studied of suchparameters as wall material concentration, GE/AG radio, core/wall radio, complex coacervationreaction pH, temperature and time on the morphology. The optimal technical parameters were wall material concentration1%, GE/AG radio1:1, core/wall radio1:1, reaction pH3.4,temperature40℃and time20min. In the proposed condition, encapsulation efficiency of finalproducts is92.66%.