| Malania oleifera Chun oil contains a lot of unsaturated fatty acids.However,the development and application of the malania oleifera chun oil in food system are seriously limited due to its low oxidation stability of unsaturated fatty acids,ulnerable to air environment and poor water solubility.The aim of this study was to prepare malania oleifera chun oil microcapsules using spray drying method with arabia gum and maltodextrin as composite wall materials.The preparation process was optimized and the basic indicators of the microencapsulation of malania oleifera chun oil was explored to establish a new method to improve the stability and bioavailability of malania oleifera chun oil microcapsules,providing a scientific basis for the high value processing of malania oleifera chun oil and the further development of its downstream industries.The main research contents listed as follows:1.The microencapsulation technology of malania oleifera chun oil was optimized by single factor experiment and response surface methodology.The results showed that the optimal preparation parameters were solid content of 16%,emulsifier content of 1%,core-wall ratio of 1:4(g/g),gum arabic/maltodextrin ratio of 4:3(g/g),inlet air temperature of 160 ℃and feed flow rate of 4 m L/min.Under these conditions,microencapsulation efficiency was 76.92%.2.The basic indexes of malania oleifera chun oil microcapsule were determined.The results showed that the moisture content of the microcapsule was 2.58±0.32%,the bulk density was 0.49±0.09 g/cm3,and the angle of repose was 34.15±2.98°,indicating that the microcapsule had low moisture content and good fluidity and dispersion.3.The Thermogravimetric(TG)was used to analysis the thermal stability of microcapsules.The results showed that the microcapsules had good heat resistance.Fourier Transform Infrared Spectroscopy(FT-IR)showed that the main characteristic peaks of malania oleifera chun oil and wall material were displayed on the spectrum of malania oleifera chun oil microcapsule,which indicated that the structure of the microcapsule was initially formed.The Gas Chromatography-Mass Spectrometry(GC-MS)was used to analysis fatty acid composition of malania oleifera chun oil.It was found that the fatty acid composition of malania oleifera chun oil changed little before and after microencapsulation,and the relative content of total unsaturated fatty acid was87.68%,indicated that the functional components of malania oleifera chun oil were not damaged after microencapsulation.4.The retention rate of the microcapsule core material was used as an evaluation index to explore the release of microcapsules under different temperature conditions.Based on the peroxide value(POV)and thiobarbituric acid value(TBA)of malania oleifera chun oil,the storage stability of the microcapsules under accelerated storage conditions was investigated,and the zero-order kinetic reaction equation and the first-order kinetic reaction were used.Using the empirical formula of Arrhenius and Vant’Hoff to predict the shelf life of garlic fruit oil microcapsules,the results show that the shelf life of malania oleifera chun oil microcapsules at room temperature is 144 days,while the shelf life of malania oleifera chun oil microcapsules after microencapsulation is240 d,indicating that microencapsulation can extend the shelf life of malania oleifera chun oil.5.The fatty acid composition of the malania oleifera chun oil microcapsules under accelerated storage conditions was analyzed,the content was still abundant.The in vitro simulated gastrointestinal fluid release results showed that after digestion,most of the core material was released in the intestinal juice,showing good performance of controlled release. |
