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首页> 外文期刊>Journal of Microencapsulation: Microcapsules Liposomes Nanoparticles Microcells Microspheres >Microencapsulation of ascorbic acid:effect of process variables on product characteristics
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Microencapsulation of ascorbic acid:effect of process variables on product characteristics

机译：抗坏血酸的微囊化：工艺变量对产品特性的影响

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摘要

This study deals with a comparative investigation of the characteristics of ascorbic acid microcapsules prepared by different methods, such as thermal phase separation, melt dispersion, solvent evaporation and spray drying. Scanning electron microscopy (SEM), release tests and size distribution were used for the evaluation of product characteristics. The results show that microencapsulated ascorbic acid could prevent the ascorbic acid colour change, retard its core release rate, and generally mask its acid taste. Jn the thermal phase separation, molecular weight (Mw) of ethyl cellulose (EC) and the addition of polyisobutylene (PIB) significantly influenced the aggregation and release rate of microcapsules. In the melt dispersion method, spherical particles were prepared by using carnauba. The ascorbic acid release rate was found to be slower in the case of carnauba-encapsulated ascorbic acid than that made by EC using other methods. In the solvent evaporation method, a higher M~ of EC and the addition of plastizer were also found to be important for good encapsulation. In the spray drying method, loss of ascorbic acid was found to be minimum during microencapsulation. Starch and /3-cyclodextrin encapsu-lated ascorbic acid delayed the degradation of ascorbic acid during storage at 380C and relative humidity 84.0%.
机译：本研究对通过不同方法（如热相分离，熔体分散，溶剂蒸发和喷雾干燥）制备的抗坏血酸微胶囊的特性进行了比较研究。扫描电子显微镜（SEM），脱模测试和尺寸分布用于评估产品特性。结果表明，微囊化的抗坏血酸可以防止抗坏血酸的颜色变化，延缓其核心释放速率，并通常掩盖其酸味。在热相分离，乙基纤维素（EC）的分子量（Mw）和聚异丁烯（PIB）的添加显着影响微胶囊的聚集和释放速率。在熔融分散法中，通过使用巴西棕榈制备球形颗粒。发现在巴西棕榈包封的抗坏血酸中，抗坏血酸的释放速率比通过EC使用其他方法制得的释放速率要慢。在溶剂蒸发法中，还发现较高的EC以及添加增塑剂对于良好的封装非常重要。在喷雾干燥法中，在微囊化过程中抗坏血酸的损失最小。淀粉和/ 3-环糊精包封的抗坏血酸在380℃和相对湿度84.0％的储存过程中延迟了抗坏血酸的降解。

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