Preparation And Related Characteristics Of Microcapsules Of Cannabis Oil Based On Protein And Sucrose Ester As Emulsifiers

Cannabis oil is rich in polyunsaturated acid,which is easy to oxidize in the air and lead to rancidity of oil,reducing the use value of cannabis oil.Spray drying and microencapsulation can effectively improve the oxidation stability of cannabis oil and maintain the stability of its functional components.Using soy protein isolate/whey protein isolate and sucrose ester as emulsifier,the effects of protein and sucrose ester on the properties of oil-water interface and the stability of emulsion were studied by rheology,interfacial protein concentration and lconfocal laser scanning microscope.The interaction between protein and sucrose esters during microencapsulation was studied by spectroscopy,molecular docking and SDS-PAGE electrophoresis.The spray drying microcapsule technology was used to prepare cannabis oil microcapsules,and the basic physicochemical properties,storage stability and thermal stability of cannabis oil microcapsules were studied.The main research results are as follows:(1)The emulsion with protein and sucrose ester as emulsifier has smaller particle size and lower potential than the emulsion with protein as single emulsifier.The results of interfacial protein concentration showed that the adsorption capacity of soybean protein isolate at the oil-water interface was higher than that of whey protein isolate.Sucrose ester could competitively replace the protein adsorbed at the oil-water interface,reduce the amount of protein at the oil-water interface,and change the composition of interfacial membrane.The results of surface pressure showed that sucrose ester can increase the surface pressure.When the concentration of sucrose ester was 0.75%(w/v),the interface surface pressure reached the maximum.The results of rheology study showed that the viscoelastic properties of the two emulsion systems were the best when the sucrose ester concentration was 0.75%(w/v),and the elastic modulus of the emulsion with soy protein isolate and sucrose ester as emulsifiers was the highest.All emulsions show shear-thinning behavior,and the curves fit well with the Ostwald-Dewaele model.(2)Soybean protein isolate-sucrose ester and whey protein isolate-sucrose ester complex were prepared by spray drying.The formation of protein-sucrose ester complex was confirmed by SDS-PAGE electrophoresis.The results of UV and synchronous fluorescence spectra showed that sucrose ester could induce the change of conformation of soy protein isolate and whey protein isolate,and reduce the fluorescence of soy protein isolate and whey protein isolate through static quenching mechanism.The microstructure results showed that the particle size of soybean protein-sucrose ester and whey protein-sucrose ester complex decreased and even damaged with the increase of sucrose ester ratio.7S,11 S,and β-LG proteins were subjected to molecular docking simulation experiments with SE.The results showed the presence of hydrogen bonds,salt bridges,and hydrophobic interactions between SE and 7S protein;hydrogen bonds,cation–π interactions,and hydrophobic interactions between SE and 11 S protein;and hydrogen bonds and hydrophobic interactions between SE and β–LG.(3)cannabis oil microcapsules were prepared by spray drying microcapsules.The water content of cannabis oil microcapsules was low and the solubility was high.The encapsulation efficiency of cannabis oil can be improved by adding sucrose ester when preparing cannabis oil microcapsules.The highest encapsulation efficiency was77.71% for the microcapsules with soy protein isolate and sucrose ester as emulsifiers,and 75.19% for the microcapsules with whey protein isolate and sucrose ester as emulsifiers.The microstructure showed that the particles of cannabis oil microcapsules were spherical or ellipsoidal,with wrinkles on the surface.The gas chromatographic results showed that spray drying microencapsulation had no effect on the content of functional fatty acids in cannabis oil.(4)The results of accelerated storage experiment at 60 ℃ showed that the storage stability of cannabis oil microcapsules could be improved by adding sucrose ester,and the peroxide value and TBA value of cannabis oil microcapsules were lower than those of cannabis oil.The gas chromatographic results showed that microspray drying microencapsulation had protective effect on cannabis oil.The results of oxidation kinetics showed that the microcapsules prepared with soybean protein isolate and 1%(w/w)sucrose ester had the longest shelf life at room temperature,up to 131 days.The results of the thermal stability of cannabis oil microcapsules showed that cannabis oil microcapsules was stable at room temperature and had a high decomposition temperature.