Pickering乳液法制备PPI-TA-MD微胶囊及其对南瓜籽油氧化稳定性的影响

Preparation of PPI-TA-MD microcapsules by Pickering emulsion method and its effect on oxidation stability of pumpkin seed oil

目的:改善南瓜籽油(PSO)的氧化稳定性,促进PSO的开发利用。方法:将豌豆分离蛋白(PPI)—单宁酸(TA)稳定的Pickering乳液在麦芽糊精(MD)作为填充材料存在下,通过喷雾干燥制备南瓜籽油微胶囊,探究PPI-TA-MD包埋体系对PSO氧化稳定性的影响。结果:Pickering乳液经喷雾干燥后,可得到表面光滑的球状微胶囊粉末;随着壁材中TA浓度的增加,微胶囊显示出更小的粒径[(32.00±0.28)μm],相对较低的水分含量[(1.970±0.043)%]和较高的堆积密度[(0.725±0.014)g/cm^(3)];不同TA浓度的PSO微胶囊FFA释放率为39.63%~69.91%,且随着TA浓度增大FFA释放速率减慢;与封装在PPI中的PSO相比,用作外壳材料的PPI-TA复合物提高了PSO的热稳定性、DPPH自由基及ABTS自由基清除能力和氧化稳定性。结论:以PPI-TA-MD为壁材的微胶囊可以改善PSO的抗氧化能力和氧化稳定性。

Objective:This study aimed to improve the oxidation,exploitation,and utilization of pumpkin seed oil(PSO).Methods:Pea protein isolate(PPI)-Tannic acid(TA)stabilized Pickering emulsion with Maltodextrin(MD)was used as the filling material,and prepared pumpkin seed oil microcapsules by spray drying.Results:After spray drying the Pickering emulsion,the smooth surface of the medium shell structure of microcapsule powder can be obtained.By increasing TA concentration,microcapsules showed smaller particle size[(32.00±0.28)μm],lower moisture content[(1.970±0.043)%],and higher bulk density[(0.725±0.014)g/cm^(3)].The FFA release rate of pumpkin seed oil microcapsules with different TA content was in the range of 39.63%~69.91%,and it slowed down when TA concentration increased.Compared with the PSO encapsulated in PPI,the PPI-TA composite used as the shell material improved the thermal stability,oxidation resistance and oxidation stability of PSO.Conclusion:These results indicated that PPI-TA-MD microencapsulation technology can improve the antioxidant capacity and oxidation stability of PSO.