Optimization of Capsanthin Microencapsulation Process and Its Application
[Objective]The purpose of this paper was to solve the fading problem of capsanthin in frozen flour products.[Method]A kind of capsanthin microcapsules was prepared through spray drying process with capsanthin as core material while pea powder,sorghum powder and taropowder as wall material.Taking the encapsulation efficiency and solubility of microcapsules as indexes,the effects of wall material ratio,core-wall material ratio and inlet air on microencapsulation were evaluated.L9(34)orthogonal experiment were carried out on the basis of single factor experiment.[Result]The results showed that the optimum preparation technology of capsanthin microcapsule were as follows:wall material ratio(pea∶sorghum∶taro)0.5∶1∶1,core to wall ratio 1∶40(mL/g),the inlet air temperature of spray drying was of 200° C and the addition of antioxidant rattail acid was of 1.0％(g/g).Under these conditions,the embedding rate of capsanthin was of 95.90％,and the solubility of microcapsule was 82.13％.The particle size ranges from 0.252 μm to 0.831µm.The retention rate of capsaicin was above 80％kept at room temperature under natural light for 9 weeks.[Conclusion]Microencapsulation of capsaicin could ef-fectively improve the fading of capsaicin in frozen flour products.
万方数据
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