Characterizations and applications of encapsulated alginate-based beads
學生姓名:
劉惠茹
學 號:
00539026
學期:
108下
摘 要:
Encapsulation is a process of confining active ingredients within a matrix in particulate form to achieve desirable effects. Alginate was used as a material to develop microspheres containing thyme essential oil (TEO), β-carotene or allyl methyl disulfide (AMDS), a garlic flavoring by preparing the oil-in-water emulsions (O/W), then encapsulate in calcium-alginate beads by ionic gelation. The best encapsulation condition was generated at 2％v/v of TEO with high dispersion degree (18,000 rpm/5 min), which achieved with an efficiency of 85％. The β-carotene hydrogel beads showm its chemical stability during storage and in gastrointestinal tract (GIT) with 1％ alginate beads, which provided better protection against degradation than 0.5％beads, while its bioaccessibility was lower than in free lipid droplets. The microgels also showed delayed release of encapsulated AMDS during simulate cooking conditions. The microgels were heated to boiling for 30 min, and observed to remain intact throughout the cooking process. Moreover, flavor retention was improved when an optimum level of lipid droplets around 15％. These results suggested that alginate microspheres through encapsulation may be a useful means to incorporate in food, which showed good stability, delivering, and controlling abilities for lipophilic bioactives and flavor release.
1082_專討摘要_00539026_劉惠茹.docx