Microencapsulation of Deer Oil in Soy Protein Isolate–Chitosan Complex Coacervate—Preparation, Characterization, and Simulated Digestion

Foods, Journal Year: 2025, Volume and Issue: 14(2), P. 181 - 181

Published: Jan. 9, 2025

Deer oil (DO) is a potentially beneficial functional oil; however, its sensitivity to environmental factors (e.g., oxygen and heat), difficulty in transport, unfavorable taste hinder practical use. In this study, DO was encapsulated through the cohesive action of soy protein isolate (SPI) chitosan (CS). The optimal preparation conditions yielded microcapsules with DO's highest encapsulation efficiency (EE) (85.28 ± 1.308%) at an SPI/CS mixing ratio 6:1 core-to-wall 1:2 pH 6. Fluorescence scanning electron microscopy were utilized examine microcapsules' structure, showing intact surfaces effective droplets composite coalescence. Through Fourier transform infrared spectroscopy (FTIR), electrostatic interplay between SPI CS verified during merging process. At room temperature, resisted core oxidation by reducing gas permeation. vitro simulated digestion results indicated achieved slow sustained release intestinal tract. This study further expands application scope deer promotes development preparations foods.

Language: Английский

Structural Characterization and Stability Analysis of Lactobacillus Plantarum Heal 19 Microcapsules with Peanut Protein and Polysaccharides

Published: Jan. 1, 2025

Language: Английский