Optimization and Characterization of Microencapsulation Technology for Seabuckthorn Fruit Oil

In order to study the effect of mixed wall materials and emulsifiers on the embedding effect and stability of seabuckthorn fruit oil microcapsules,the seabuckthorn fruit oil was used as core material,with sodium caseinate and modified starch(octyl succinic acid sodium starch)as mixed wall material,single and double stearic acid glyceride as emulsifier,maltodextrin as filling agent,potassium citrate as buffer salt,and seabuckthorn oil microcapsules with 50% oil loading rate prepared by spray drying method. Based on the single factor experiment,taking the content of sodium caseinate,modified starch and emulsifier as the experimental factors,box Behnken method was used to design three factors and three level experiment to optimize the response surface and determine the best embedding effect. The results showed that the regression model was highly significant(P<0.0001). The equation fitted the experiment well. Under the conditions of 8% sodium caseinate,16% modified starch and 2% emulsifier,the embedding rate of seabuckthorn oil microcapsule powder was the highest,which could reach 91.6%. The surface of microencapsulated powder was round and free of cracks by SEM. The particle size of reconstituted milk was less than 800 nm by Malvern laser particle size analyzer. The induction period of oil oxidation was analyzed by oil oxidation automatic analyzer. The oxidation induction period of seabuckthorn fruit oil in the control group was 7 h,and the oxidation induction period of seabuckthorn fruit oil microcapsule powder in the test group was 40 h,indicating that seabuckthorn fruit oil microcapsule powder had strong stability,was not easy to oxidize and deteriorate,and has a long shelf life.