Preparation and Characterization of Yak Ghee Microcapsules

LING Yueshuang; ZHANG Yan; CHEN Lianhong

doi:10.13386/j.issn1002-0306.2022040190

Volume 44 Issue 1

Dec. 2022

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Science and Technology of Food Industry > 2023 > 44(1): 268-276. > DOI: 10.13386/j.issn1002-0306.2022040190

LING Yueshuang, ZHANG Yan, CHEN Lianhong. Preparation and Characterization of Yak Ghee Microcapsules[J]. Science and Technology of Food Industry, 2023, 44(1): 268−276. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040190.

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Preparation and Characterization of Yak Ghee Microcapsules

1.
College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
2.
College of Animal and Veterinary Sciences, Southwest Minzu University, Chengdu 610041, China

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Received Date: April 17, 2022
Available Online: November 06, 2022

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Abstract

Abstract

To improve the storage stability and bioavailability of traditional yak ghee, sodium alginate and CaCl₂ were used as composite wall materials in this experiment, and yak ghee microcapsules were prepared using the sharp hole method. The optimal ghee microcapsule process parameters were determined using single factor experiment and orthogonal test with embedding rate as an index. Differential scanning calorimeter (DSC), thermogravimetric analysis (TGA), Fourier transform infrared spectroscopy (FTIR), scanning electron microscope (SEM), and laser particle size analyzer were used to determine the physicochemical properties of ghee microcapsules. Finally, the characteristics of ghee microcapsule release and storage stability in gastroenteric fluid were investigated. The results showed that when the sodium alginate concentration was 1.5%, the CaCl₂ concentration was 2.5%, the core to wall mass ratio was 1.5:1, the emulsification temperature was 50 °C, and the curing time was 30 minutes, the maximum encapsulation rate of microcapsules was 89.41%. The water content, solubility, angle of repose and average particle size of the microcapsules were 5.25%, 57.22%, 20.6° and 929.773 µm, respectively. After microencapsulation, thermal stability of ghee improved. In the release test, microcapsules were released at rates of 11.52% and 96.44% in stomach and intestinal liquids. Microcapsules had a substantially longer shelf life than yak ghee.
- microcapsules,
- yak ghee,
- piercing method,
- structure characterization,
- in vitro release,
- shelf life forecast

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References (38)

References

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