PDF(Pubmed)
Abstract：
Encapsulation revolutionizes industries through enhanced stability, controlled release, and targeted performance of active ingredients. The novel aspect of this study explores the impact of the wall material-to-active (WM:A) ratio on the stability of ascorbic acid (AA) encapsulated in a maltodextrin (MD) and gum arabic (GA) blend (2:1 w/w). Microparticles were spray-dried and analyzed using SEM, TGA, DSC, thermal stability, and antioxidant activity assessments. Stability tests under different conditions revealed that a higher WM:A ratio (7:1) improved the active stability and antioxidant activity during storage, highlighting its importance in the encapsulation process. SEM analysis confirmed particles with no cracks, and the particles demonstrated excellent thermal stability up to 200 °C with minimal degradation. These findings underscore the critical role of the WM:A ratio in determining the stability of encapsulated AA within a carbohydrate matrix, offering valuable insights for advancing encapsulation technologies.
摘要：
封装通过增强的稳定性彻底改变了行业，控释,和活性成分的针对性能。本研究的新方面探讨了壁材料与活性（WM：A）的比例对包封在麦芽糖糊精（MD）和阿拉伯树胶（GA）共混物（2：1w/w）中的抗坏血酸（AA）的稳定性的影响。将微粒喷雾干燥并使用SEM分析，TGA,DSC,热稳定性，和抗氧化活性评估。在不同条件下的稳定性测试表明，较高的WM：A比（7：1）提高了贮藏期间的活性稳定性和抗氧化活性。强调其在封装过程中的重要性。SEM分析证实颗粒无裂纹，并且该颗粒在高达200°C下表现出优异的热稳定性,并且降解最小。这些发现强调了WM：A比率在确定碳水化合物基质中包封的AA的稳定性中的关键作用。为推进封装技术提供有价值的见解。
