Keywords

Chia Seed Oil, Microcapsules, Stability, Preparation Process, Physical And Chemical Properties

Abstract

Abstract In order to improve the stability of chia seed oil, it was microencapsulated. The process of preparing chia seed oil microcapsules by freeze-drying was optimized based on the evaluation index of entrapment rate, and the microcapsules were characterized using laser particle size analyzer, scanning electron microscope, infrared spectrometer and differential scanning calorimetry (DSC). traits. The results show that the optimal preparation process of microcapsules is: wall material ratio (sodium caseinate:D-lactose-hydrate) 1.1:1 (mass ratio), solid concentration 31.32%, wall-to-core ratio 2.34:1 (mass ratio) ratio), the embedding rate reached 90.65%. The obtained microcapsule product contains characteristic peaks of core material and wall material, indicating the formation of the embedded structure of chia seed oil microcapsules. The prepared chia seed oil microcapsules have irregular geometric shapes and compact structures, are uniform in size, have good fluidity, have a smooth powder surface, low viscosity and good stability, and can meet general food processing conditions and are chia seeds. Provide reference for the application of oil microcapsules in the food industry

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Original research done by Dong Quan, Chen Chengli, Chang Xinyue

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