Micro-fluidic jet spray dried Pickering emulsion powders with high encapsulation efficiency: mechanistic insights into structural evolution during emulsion formation, drying and storage

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-05-02 DOI:10.1016/j.jfoodeng.2025.112642

Chaojie Wu, Shen Yan, Junhao Zhao, Mengyuan Li, Ziwei Nie, Shengyu Zhang, Xiao Dong Chen, Winston Duo Wu

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引用次数: 0

Abstract

Powdered Pickering emulsions show great potential for advanced oil encapsulation, but key gaps persist in understanding their structural evolution during spray drying. This study utilized a micro-fluidic jet spray dryer to produce cellulose nanocrystal (CNC)-based Pickering emulsion (CbPE) powders encapsulating medium-chain triglycerides (MCT), with maltodextrin (MD) as the wall matrix. Low-field nuclear magnetic resonance revealed the emulsion stabilization mechanism. The effects of oil content, matrix concentration, total solid content, and drying temperature on microcapsule morphology, size, molecular structure, and thermal stability were systematically investigated using SEM, FT-IR, and DSC. A novel extraction method was developed to differentiate between oil truly encapsulated by CNCs and free oil entrapped by MD, elucidating the phase evolution of emulsion droplets during drying. Under optimized conditions (CNC:MCT mass ratio of 1:6, CbPE:MD ratio of 7:3, total solid content of 10 % w/w, and inlet temperature of 180 °C), the powder achieved a remarkable total encapsulation efficiency of 97 % and maintained stability for six months under refrigeration with negligible oil leakage. This work provides fundamental insights into the formation, drying, and storage of Pickering emulsion powders, advancing their potential for functional oil delivery systems.

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高封装效率的微流体喷射干燥皮克林乳化液粉末：乳化液形成、干燥和储存过程中结构演变的机理

粉末状皮克林乳剂在先进的油封装方面显示出巨大的潜力，但在喷雾干燥过程中对其结构演变的理解仍然存在关键空白。本研究利用微流体喷射干燥机，以麦芽糊精（MD）为壁基质，制备了包封中链甘油三酯（MCT）的纤维素纳米晶（CNC）基Pickering乳剂（CbPE）粉末。低场核磁共振揭示了乳状液的稳定机理。利用扫描电镜（SEM）、红外光谱（FT-IR）和DSC分析了油含量、基质浓度、总固形物含量和干燥温度对微胶囊形态、大小、分子结构和热稳定性的影响。建立了一种新的提取方法，以区分被cnc包封的油和被MD包封的游离油，并阐明了乳状液液滴在干燥过程中的相演化。在优化条件下（CNC:MCT质量比为1:6，CbPE:MD质量比为7:3，总固含量为10% w/w，进口温度为180℃），粉末的总封装效率达到97%，在冷藏条件下保持稳定6个月，几乎没有漏油。这项工作为皮克林乳剂粉末的形成、干燥和储存提供了基本的见解，提高了它们在功能性油输送系统中的潜力。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.