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Preparation of stable microcapsules from disrupted cell of H aematococcus pluvialis by spray drying
Author(s) -
Chen Limei,
Liu Xiumin,
Li Demao,
Chen Wuxi,
Zhang Ke,
Chen Shulin
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13155
Subject(s) - haematococcus pluvialis , astaxanthin , spray drying , pluvialis , scanning electron microscope , chromatography , materials science , chemical engineering , chemistry , food science , composite material , engineering , carotenoid
Summary 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.