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| Preparation and quality determination of microcapsules of almond oil from Prunus armeniaca Linn. |
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| DOI：10.12166/j.zgyz.1003-7969/2020.06.016 |
| KeyWord:Prunus armeniaca Linn. almond oil microcapsule spray-drying preparation quality |
| FundProject:中央高校科技成果转化培育项目（GK201906007） |
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| Abstract: |
| With soybean protein isolate (SPI) and maltodextrin (MD) as coating materials and soybean lecithin as emulsifier, microcapsules of almond oil from Prunus armeniaca Linn. was prepared by spray-drying technology. The response surface methodology was employed to optimize the preparation conditions of almond oil microcapsules on the basis of single factor experiment, and its quality were determined.The results showed that the optimal preparation conditions of almond oil microcapsules were obtained as follows: mass ratio of core material to solid 0.35∶ 1, mass ratio of SPI to MD 0.30∶ 1, mass concentration of solid 0.28 g/mL and mass concentration of soybean lecithin 0.04 g/mL. Under these conditions, the microcapsule embedding rate was 89.98%. Microencapsulation could effectively prolong the shelf life of almond oil. The product was milky white powder with a particle size of 13.87 μm and light fragrance.The water content and solubility of the product were 2.46% and 94.35% respectively, and it had certain liquidity. The aerobic plate count and coliforms count met the requirement of GB 7101—2015. |
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