蛋壳粉微胶囊对薰衣草精油的缓释作用

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-09-16 DOI:10.1016/j.jfoodeng.2024.112322

Ziwei Zhang , Yanlong Liu , Ying Gao , Jiaying Huo , Shijian Dong , Liya Liu , Shugang Li

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引用次数: 0

摘要

蛋壳富含 Ca2+ 和有机化合物，可用作缓释材料的偶联剂。精油因其优良的挥发性而被广泛应用，但其缓释稳定性较差，限制了其发展。本研究旨在开发一种新型蛋壳粉（EP）缓释微胶囊，为保护薰衣草精油（LEO）的有效成分提供一种新方法，并研究蛋壳粉调节蛋白质-多糖微胶囊结构的原因。实验结果表明，当 EP 与乳清蛋白（WPI）的添加比例为 1：3，LEO 的用量为 25%时，微胶囊呈现出光滑多孔的球形结构。XRD和FT-IR表明，蛋壳粉与壁材发生交联反应形成了致密有序的网络结构，通过钙桥（-COO-Ca-COO-）诱导蛋白质和多糖形成特殊的球形中空缓释壳结构，从而实现了LEO的缓释效果。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Sustained-release effect of eggshell powder microcapsules on lavender essential oil

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Sustained-release effect of eggshell powder microcapsules on lavender essential oil

Eggshells are rich in Ca²⁺ and organic compounds, which can be taken as coupling agents for sustained-release materials. Essential oils are widely applied due to their excellent volatility, but poor sustained-release stability has limited their development. The study aimed to develop a novel eggshell powder (EP) sustained-release microcapsule, providing a new approach to protect the active ingredients of Lavender essential oil (LEO), and investigated the reasons for EP to regulate protein-polysaccharide microcapsule structure. Experimental results showed when the addition ratio of EP and Whey protein (WPI) was 1: 3, the dosage of LEO was 25%, the microcapsule displayed smooth and porous spherical structure. XRD and FT-IR indicated that a dense and orderly network structure was formed via the cross-linking reaction between eggshell powder and wall materials, which induced protein and polysaccharide to form special spherical hollow sustained-release shell structure through the calcium bridge (-COO-Ca-COO-), then achieved the sustained-release effect on LEO.

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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.