|
| Storage stability and release properties of chia seed oil microcapsules |
| |
| DOI： |
| KeyWord:chia seed oil microcapsule storage stability release property kinetics |
| FundProject: |
|
| Hits: 1329 |
| Download times: 792 |
| Abstract: |
| To explore the storage stability and release properties of chia seed oil microcapsules, the oxidation kinetics and predicted product shelf life were studied by monitoring the change of peroxide value (POV) of chia seed oil microcapsules stored at 4, 25℃and 65℃,and the effects of temperature and pH on its release were determined, and the release kinetics during storage was investigated by analyzing the release rate of chia seed oil with Avrami′s equation. The results showed that the increase rate of POV decreased after microencapsulation, which conformed to the first-order oxidation kinetics equation. The shelf life of chia seed oil at 25℃ was 16 d, while the shelf life of microcapsules was extended to 101 d. And the α-linolenic acid content still remained high (54.64%) at 65℃ for 6 d. Besides, the high temperature, strong acid and alkali environment could promote the release of chia seed oil. The release reaction of the microcapsules was between the first-order release dynamics and the second-order release dynamics. In conclusion, microencapsulation could effectively slow down the oxidation of chia seed oil, improve its storage stability, and prolong the shelf life. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
