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Preparation of stable microcapsules from disrupted cell of Haematococcus pluvialis by spray drying

Author:
Chen, Limei, Liu, Xiumin, Li, Demao, Chen, Wuxi, Zhang, Ke, Chen, Shulin
Source:
International journal of food science & technology 2016 v.51 no.8 pp. 1834-1843
ISSN:
0950-5423
Subject:
Haematococcus pluvialis, Maillard reaction products, astaxanthin, homogenization, microencapsulation, scanning electron microscopes, spray drying, storage quality, temperature
Abstract:
Haematococcus pluvialis, including astaxanthin, disrupted by high‐pressure homogenisation was microencapsulated with Maillard reaction products as wall materials by spray drying. The microcapsules were characterised by scanning electron microscope, size analysis and also the storage stability. The optimised cell disruption process for H. pluvialis based on response surface optimisation was 70 MPa of pressure, 7.38% of H. pluvialis concentration and homogenisation once with a disruption rate of 98.96 ± 0.12%. The optimised spray drying process consisted of a wall‐to‐core material ratio of 2.4:1, inlet temperature of 180 °C and outlet temperature of 80 °C with a microencapsulation rate and microcapsule production rate of (92.1 ± 0.1)% and (97.7 ± 0.2)%, respectively. Characterisation and stability test showed that this microencapsulation process ensured the stability of astaxanthin.
Agid:
5373509