Innovative microencapsulation of hemp seed oil using plant-based biopolymers: A comparative analysis of dehydration techniques on core stability, digestibility and release pattern

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-09-25 DOI:10.1016/j.foodhyd.2024.110683

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Abstract

This study explores various dehydration methods, including freeze drying (FD), spray drying (SD), and the supercritical carbon dioxide solution-enhanced dispersion (SEDS) process, to encapsulate hemp seed oil (HSO) within a complex matrix of hemp seed protein isolate and alginate. One noteworthy aspect of this study involves the in-depth analysis of the structural characteristics of the delivery systems, highlighting their pivotal role in shaping HSO release patterns. The findings indicate that SEDS microcapsules (SEDS-M), with their smallest particle size and smooth, spherical morphology, effectively preserved structural integrity and provided controlled oil release across diverse pH levels (3–9) and salt concentrations (0–200 mM). During the gastrointestinal phases, minimal oil release occurred during oral digestion (<25%) for all samples, while the significant gastric release occurred in FD (39.8%) and SD microcapsules (33.4%). With their highest storage stability, SEDS-M demonstrated superior delayed and sustained release (27.9%) during gastric transit, making them ideal for protecting sensitive ingredients and ensuring targeted intestinal delivery.

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使用植物基生物聚合物对大麻籽油进行创新微胶囊封装：脱水技术对核心稳定性、消化率和释放模式的比较分析

本研究探讨了各种脱水方法，包括冷冻干燥（FD）、喷雾干燥（SD）和超临界二氧化碳溶液增强分散（SEDS）工艺，以将大麻籽油（HSO）封装在大麻籽分离蛋白和海藻酸盐的复杂基质中。这项研究值得注意的一个方面是深入分析了递送系统的结构特征，强调了它们在形成 HSO 释放模式中的关键作用。研究结果表明，SEDS 微胶囊（SEDS-M）具有最小的粒径和光滑的球形形态，能有效保持结构的完整性，并在不同的 pH 值（3-9）和盐浓度（0-200 mM）条件下提供可控的油释放。在胃肠道阶段，所有样品在口服消化过程中的油释放量都很小（25%），而 FD 微胶囊（39.8%）和 SD 微胶囊（33.4%）的胃释放量较大。SEDS-M 具有最高的贮存稳定性，在胃肠道转运过程中表现出卓越的延迟和持续释放性能（27.9%），是保护敏感成分和确保肠道定向输送的理想选择。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.