| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6664517 | Journal of Food Engineering | 2018 | 42 Pages |
Abstract
In the present study, peony seed oil was encapsulated using a combination of whey protein isolate, corn syrup and soy lecithin (0.75%) as wall materials by spray drying. This formulation exhibited highest encapsulation efficiency and oxidative stability and least loss of bioactive compounds. The microstructure showed the peony seed oil microcapsules formed a complete core-shell structure with smooth surface and no apparent cracks or fissures. In-vitro digestion behavior showed more than 80% of the encapsulated oil was released from microcapsules after simulated gastrointestinal digestion.
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Authors
Shujie Wang, Yan Shi, Lipeng Han,