Search

Capsaicin was microencapsulated in six different wall systems by spray drying whey protein and citrate mung bean starch at various ratios (10:0, 9:1, 7:3, 5:5, 3:7, 1:9, 0:10) to improve its stability and water solubility and reduce its pungency. The morphological, rheological, storage stability, and physicochemical properties of capsaicin emulsion and capsaicin microcapsules were characterized. As a result, the yield of six capsaicin microcapsules was 19.63–74.99%, the encapsulation efficiency was 26.59–94.18%, the solubility was 65.97–96.32%, the moisture content was lower than 3.63% in all systems, and particle size was broadly distributed in the range of 1–60 μm. Furthermore, microcapsules with high whey protein content in the encapsulation system had an excellent emulsifier effect and wetness, smooth particle surface, and higher lightness (L*). Moreover, the system formed by composite wall materials at a ratio of whey protein to citrate mung bean starch of 7:3 had the highest retention rate and the best stability. The overall results demonstrate that whey protein combined with citrate mung starch through spray drying could be a promising strategy to produce microcapsules of poorly water-soluble compounds such as capsaicin. [ABSTRACT FROM AUTHOR]

Summary: The effects of superfine milling treatments on the thermal, pasting, morphological and structural characteristics of common buckwheat starch were studied. The results showed that the superfine milling could change the morphological structure of buckwheat starch granules. Superfine milling treatments decreased the relative crystallinity and destroyed crystal particles of buckwheat starch. The crystallinity of buckwheat starch was 0.00% after 4 h of the ultrafine milling treatment. There is no obvious endothermic melting peak in the buckwheat starch after ultrafine milling treatment. After superfine milling, the light transmittance, swelling power and solubility of buckwheat starch increased, while PV, TV and FV values decreased. Superfine milling could significantly improve the WHC value of buckwheat starch. This study is expected to obtain the modified buckwheat starch with improved properties and provide valuable information for starch modification employing extreme milling, as well as provide the theoretical basis for expanding the application of buckwheat starch. [ABSTRACT FROM AUTHOR]

[Display omitted] • Combined cold plasma and microwave treatments changed the morphology of starch. • The relative crystallinity of starch decreased after combination treatments. • Combined treatments increased the amylose content of root lotus starch. • The resistant starch content varied depending on treatment conditions. • Increased solubility and reduced swelling power were found for the treated starch. Lotus root starch was treated with single and combined microwave (300 and 700 W) and cold plasma (60, 90, and 120 s) treatments. Effects of treatments on multi-structural, physicochemical, and digestive properties of lotus root starch were investigated. The results revealed that a combination of cold plasma and microwave treatments significantly affected the morphology of starch granules and reduced the relative crystallinity of starch compared with a single treatment. However, no changes were found in the chemical functional groups of starch after single or combined treatments. Additionally, the amylose content, amylopectin branch chain length distribution, solubility, and swelling power of the starch significantly varied depending on cold plasma treatment duration and microwave power. Furthermore, the treated starch showed lower peak viscosity and higher pasting temperature than the native one. Moreover, the resistant starch content significantly decreased as cold plasma treatment was prolonged and microwave power increased. [ABSTRACT FROM AUTHOR]

Lutein is a kind of vital carotenoid with high safety and significant advantages in biological functions. However, poor water solubility and stability of lutein have limited its application. This study selected different weight ratios of sodium caseinate to acetylated mung bean starch (10:0, 9:1, 7:3, 5:5, 3:7, 1:9, and 0:10) to prepare lutein emulsions, and the microcapsules were produced by spray drying technology. The microstructure, physicochemical properties, and storage stability of microcapsules were investigated. The results show that the emulsion systems were typical non-Newtonian fluids. Lutein microcapsules were light yellow fine powder with smooth and relatively complete particle surface. The increase of sodium caseinate content led to the enhanced emulsion effect of the emulsion and the yield and solubility of microcapsules increased, and wettability and the average particle size became smaller. The encapsulation efficiency of lutein microcapsules ranged from 69.72% to 89.44%. The thermal characteristics analysis showed that the endothermic transition of lutein microcapsules occurred at about 125 °C. The microcapsules with sodium caseinate as single wall material had the worst stability. Thus, it provides a reference for expanding the application of lutein in food, biological, pharmaceutical, and other industries and improving the stability and water dispersion of other lipid-soluble active ingredients. [ABSTRACT FROM AUTHOR]