Preparation of Microcapsules and Half Life of the Kiwi Fruit Seed Oil by Complex Coacervation
- 1 Northeast Forestry University, Harbin, China
- 2 Northeast Forestry University, Harbin, China
- 3 Dujiangyan Tianyi Kiwi Fruit Industrial Technology Institute, Dujiangyan, China
Abstract
The experiment adopts complex coacervation to prepare microcapsules. Through the experimental comparison, soybean protein isolated-maltodextrin is determined as the wall material for the experimental preparation of the microcapsules of kiwi fruit seed oil. This paper researched the effects of wall material concentration, core wall ratio and other factors on complex coacervation of kiwi fruit seed oil microcapsules embedding rate, determining that the best wall material concentration is 1%, core wall ratio is 1:1, and the optimum pH ratio is 3.0, temperature is 40 ° C, and the optimum curing time is 6 hours. The experiment carried out half life research on the microcapsules prepared by the complex coacervation of kiwi fruit seed oil microcapsule. By calculation: the degradation rate constant of kiwi fruit seed oil microcapsules prepared by complex coacervation is 2.793. According to the regression equation it can calculate the half life of kiwi fruit seed oil microcapsules is 18.58 months, about a year and a half.
- Gao, Y. (2012) Study on Preparation of Capsaicin Microcapsules by Complex Coacervation Process. Thesis, Changsha University of Science and Technology, Changsha.
- Wang, S.H., Zhang, H., Duan, C.J. and Zhang, J. (2006) Preparation Technology and Its Application of Microcapsules. Materials Review, S2, 376-379.
- Wang, K., Lin, S.L., Cheng, J. and Yang, Z.R. (2012) New Progress of Microcapsules Technology. Polymer Materials Science and Engineering, No. 5, 179-182.
- Han, L.L., Bi, L.W., Zhao, Z.D. and Li, D.W. (2011) Research Progress on Preparation Methods of Microcapsules. Biomass Chemical Engineering, No. 3, 41-46.
- Xie, Y.T. and Liu, X.G. (2005) Comparison of Preparation Methods of Microcapsules. Cereal and Food Industry, No. 1, 28-31.
- Han, L., Lv, C.M., Zhao, M.H., Zheng, P. and Liu, C. (2013) Preparation of Apple Kiwi Fruit Seed Oil Microcapsules by Complex Coacervation. Food Science, 20, 342-346.
- Han, G.T. (2013) Study on Preparation and Performance of Patchouli Oil Microcapsules. Thesis, Huazhong Agricultural University, Wuhan.
- Li, M. (2009) Separation and Micro Encapsulation of Linoleic Acid from Safflower Seed Oil. College of Food Science and Technology, Jiangnan University, Wuxi.
- Li, Y. and Pang, L.Y. (2009) Research Progress of Microcapsules Technology in Food Industry. Guizhou Agricultural Science, No. 11, 35-38.