Nghiên cứu ảnh hưởng của một số yếu tố công nghệ đến hiệu quả quá trình vi bọc tinh dầu sả dạng bột bằng phương pháp sấy phun=The effect of some technological factors on the efficiency of microencapsulation of lemongrass essential oil by the spray drying method

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Tác giả: Vũ Nguyễn Dương, Cang Mai Huynh, Giang Bạch Long, Thương Nhân Nguyễn Phú, Thành Võ Tân, Hồng Nhan Lê Thị, Yến Nhi Trần Thị, Gia Pháp Nguyễn Văn

Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Nguyễn Tất Thành, 2019

Mô tả vật lý: tr.1

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ID: 488032

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In this study, the microencapsulation of the lemongrass essential oil was successfully carried out by the spray drying method. A number of technological factors were surveyed to assess the quality of powder products including: the effect of the concentration of wall material, of the ratio and type of wall material, and that of the concentration of essential oils. The properties of powder products were evaluated through microencapsulation yield (MEY), microencapsulation efficiency (MEE) and surface oil (SO) content. Maltodextrin was chosen as the wall material because of its good properties in water solubility and its ability to store active substances inside. The survey results have shown that at wall material concentration of 30% (w/w) and the concentration of the essential oils of 1.5% (w/v), the microencapsulation yield was the highest at 89.31%. The gas chromatography-mass spectrometry (GC-MS) indicated that the main components of lemongrass oil
Citral (Z-Citral and E-Citral) were retained with high concentration after the spray drying process. In addition, the result of the SEM images displayed particles‟ size of 1m. This proves that the lemongrass oil, which contains a large amount of Citral, was well protected by spray drying method with micro size.Trong nghiên cứu này, việc vi bao tinh dầu sả đã được thực hiện thành công bằng phương pháp sấy phun. Một số yếu tố công nghệ được khảo sát để đánh giá chất lượng sản phẩm bột vi bao bao gồm: ảnh hưởng của nồng độ chất bao, ảnh hưởng của tỉ lệ và loại chất bao, ảnh hưởng của nồng độ tinh dầu. Tính chất của bột vi bao được đánh giá thông qua các chỉ số hiệu suất vi bao (MEY), hiệu quả vi bao (MEE) và hàm lượng dầu bề mặt (SO). Chất bao sử dụng trong nghiên cứu này được chọn là maltodextrin vì các đặc tính tốt trong việc hòa tan trong nước và khả năng lưu giữ các hoạt chất bên trong Kết quả khảo sát cho thấy ở nồng độ chất bao 30% (w/w) và nồng độ tinh dầu 1.5% (w/v) thu được hiệu quả vi bọc cao. Hiệu suất vi bao cao nhất thu được là 89.31% khi sử dụng nồng độ chất bao 30% (w/w) và nồng độ tinh dầu 1.5% (w/w). Phân tích sắc kí khí ghép khối phổ (GC-MS) cho thấy thành phần chính của tinh dầu sả là hai đồng phân của Citral (Z-Citral và E-Citral) đều được lưu giữ lại với hàm lượng cao sau quá trình sấy phun. Ảnh chụp SEM cho thấy các hạt vi bao có kích thước 1mm.

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