热稳定性
化学工程
材料科学
粒径
溶解度
化学
有机化学
工程类
作者
Yongxin Song,Yipeng Gu,Aiqing Ren,Xiao-Chun Li,Shujie Wu,Yuwen Gong,Yanghe Luo
出处
期刊:Foods
[MDPI AG]
日期:2025-02-23
卷期号:14 (5): 754-754
被引量:1
标识
DOI:10.3390/foods14050754
摘要
This study investigated the microencapsulation process of natural taro essence and characterized its physicochemical properties. The effects of core-to-wall ratio, T-20/β-CD mass ratio, and ultrasonic time on encapsulation efficiency were systematically investigated. Optimal conditions, identified through orthogonal experiments, included a core-to-wall ratio of 1:10, a T-20/β-CD mass ratio of 1.6:1, and an ultrasonic time of 40 min, resulting in an encapsulation efficiency of 56.10%. The characterization of the microcapsules revealed satisfactory physical properties, including low moisture content, suitable solubility, appropriate bulk density, and good flowability. Particle size distribution analysis showed consistency, and zeta potential measurements indicated stability against agglomeration. Thermal analysis demonstrated enhanced thermal stability, and FT-IR spectroscopy confirmed successful encapsulation through significant interactions between taro essence and β-CD. SEM imaging revealed a heterogeneous morphology, while XRD patterns validated the formation of stable inclusion complexes. An analysis of volatile components indicated the effective encapsulation of key alkanes, with PCA and heatmap clustering analyses confirming the stability of these components during storage. In conclusion, the optimized microencapsulation process significantly enhances the encapsulation efficiency, stability, and thermal properties of natural taro essence microcapsules.
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