Journal
JOURNAL OF FOOD ENGINEERING
Volume 231, Issue -, Pages 1-9Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2018.03.007
Keywords
Microencapsulation; Peony seed oil; Microstructure; Oxidative stability; In-vitro release behavior
Categories
Funding
- National Natural Science Foundation of China [31360390, 31401603]
- Foundation of Educational Department of Jiangxi Province [150191]
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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. (C) 2018 Elsevier Ltd. All rights reserved.
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