WANG Xiao-ning, ZHANG Cun-lao, LUO Guo-ping, YANG Li-bin. Preparation and stability of pecan oil microcapsules[J]. Science and Technology of Food Industry, 2017, (05): 214-218. DOI: 10.13386/j.issn1002-0306.2017.05.032
Citation: WANG Xiao-ning, ZHANG Cun-lao, LUO Guo-ping, YANG Li-bin. Preparation and stability of pecan oil microcapsules[J]. Science and Technology of Food Industry, 2017, (05): 214-218. DOI: 10.13386/j.issn1002-0306.2017.05.032

Preparation and stability of pecan oil microcapsules

  • Pecan oil microcapsules were prepared by coacervation encapsulation method.After the single factor experiment with arabic glue, gelatin, pecan oil, curing agent and p H as the research factors, the orthogonal test was used to optimize the prescription of pecan oil microcapsule with oil-embedding rate as the index.The optimal prescription of the pecan oil microcapsule was as follows: 10% Arabic gum, 15 m L gelatin, 0.6m L pecan oil, 6m L curing agent and p H4.0.The oil-embedding rate was 83.9% ± 0.24% under the optimal preparation condition, and the morphology was regular observed by inverted microscope method, with the average particle size of 1.423 μm and Zeta potential of-38.2 m V determined by Malvern laser granularity instrument.The results of stability test showed that the oil-embedding rate was stable under high temperature and strong light, which was conductive to further processing and storage.
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