Foods,
Год журнала:
2025,
Номер
14(2), С. 181 - 181
Опубликована: Янв. 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.
