Application of Pickering emulsion with microcrystalline cellulose in vitamin C double emulsion process with spray drying technology

IF 2.1 4区 农林科学
Bambang Nurhadi, Damar Wiraputra, Hendra Wijaya, Mahani Mahani, Nanang Masruchin, Rudy Adi Saputra
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引用次数: 0

Abstract

This research studies the impacts of microcrystalline cellulose (MCC) concentrations on the physicochemical properties of spray-dried water-in-oil-in-water (W/O/W) vitamin C double emulsion powder Four MCC concentration (1%, 1.5%, 2%, and 2.5%) were used to produce the vitamin C double emulsion powder. The results of the emulsion’s creaming index, flow behaviour index, zeta value, and particle size indicated that these parameters decreased when the MCC concentration increased. Scanning electronic microscopy (SEM) analysis showed that the higher MCC concentration resulted in a smoother surface In general, the MCC concentration increased, the particle size, hygroscopicity, solubility, water content, and water activity of the double emulsion powder decreased. Double emulsion powder containing 2% MCC presented the highest level of antioxidant activity and was mostly stable after storage for 56 days. Before and after drying, transmission electron microscope (TEM) analysis of the morphological characteristics of the liquid emulsion showed that the concentration of 2% MCC in the emulsion could form a W/O/W double emulsion structure. In conclusion, the addition of MCC significantly affect the properties of vitamin C double emulsion.
微晶纤维素酸洗乳在维生素C双乳喷雾干燥工艺中的应用
本文研究了微晶纤维素(MCC)浓度对喷雾干燥油包水(W/O/W)复合乳化粉理化性能的影响,采用4种浓度(1%、1.5%、2%、2.5%)制备了维生素C复合乳化粉。乳化液的成乳指数、流动性能指数、zeta值和粒径均随着MCC浓度的增加而降低。扫描电镜(SEM)分析表明,MCC浓度越高,双乳液粉的表面越光滑。总体而言,MCC浓度增加,双乳液粉的粒径、吸湿性、溶解度、含水量和水活度降低。含2% MCC的双乳粉抗氧化活性最高,保存56 d后基本稳定。干燥前后,透射电镜(TEM)分析液体乳化液的形态特征表明,乳化液中浓度为2%的MCC可形成W/O/W双乳结构。综上所述,MCC的添加对维生素C双乳的性能有显著影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Cyta-Journal of Food
Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
4.40
自引率
0.00%
发文量
37
期刊介绍: CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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