کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6665348 464309 2015 33 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Development and evaluation of novel microcapsules containing poppy-seed oil using complex coacervation
ترجمه فارسی عنوان
توسعه و ارزیابی میکروکپسولهای جدید حاوی روغن خشخاش با استفاده از کوآکورس پیچیده
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
چکیده انگلیسی
The study is aimed to enhance the stability of poppy-seed oil by microencapsulation technology using arabic gum and gelatin as wall materials. Poppy-seed oil microcapsules were successfully prepared by complex coacervation followed by spray dying method. The characterization of poppy-seed oil microcapsules were conducted by scanning electron micrograph (SEM), Fourier transform infrared (FT-IR) spectroscopy, differential scanning calorimetry (DSC), thermal analysis (TGA) and X-ray diffraction (XRD) techniques. The different ratio of oil to arabic gum/gelatin on microcapsules property was evaluated and 1:3 was selected as the optimal proportion. SEM showed that the microcapsules exhibited spherical shape and regular distribution. The encapsulation efficiency (EE) was 76.8% and loading capacity (LC) was 18.2% for the optimal formulation. The oxidation of encapsulated poppy-seed oil revealed that microcapsules can enhance the storage stability. Microcapsules show the good performance for poppy-seed oil that can be used in food industries.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 161, September 2015, Pages 87-93
نویسندگان
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