文献类型：期刊文献

英文题名：Preparation and characterization of walnut oil microcapsules by complex coacervation with sodium alginate and chitosan

作者：Chen, Qin[1,2];Zhao, Chenrui[1,2];Ma, Xuan[1,2];Yan, Wenjie[1,2];Wang, Feng[1,2]

通讯作者：Wang, F[1]

机构：[1]Beijing Union Univ, Coll Biochem Engn, Beijing 100023, Peoples R China;[2]Beijing Union Univ, Key Lab Bioact Subst, Beijing 100023, Peoples R China

第一机构：北京联合大学生物化学工程学院

通讯机构：[1]corresponding author), Beijing Union Univ, Coll Biochem Engn, Beijing 100023, Peoples R China.|[1141726]北京联合大学生物化学工程学院;[11417]北京联合大学;

年份：2025

卷号：222

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20251118047224);Scopus(收录号：2-s2.0-86000532968);WOS:【SCI-EXPANDED(收录号:WOS:001447898200001)】；

基金：This research was funded by the Major Science and Technology Project of Henan Province, China (No.231100310200), Guxian Gushu Food Co., Ltd., Linfen City, Shanxi Province, China (NO.50304JA2213), and the Academic Research Projects of Beijing Union University, China (No. ZK10202306).

语种：英文

外文关键词：Walnut oil; Microcapsule; Sodium alginate; Chitosan

摘要：Walnuts, with high oil content and various nutrients, are the ideal raw materials for oil production. However, walnut oil (WO) is highly prone to oxidative rancidity, which will decline product quality. To improve WO's stability, this study utilized sodium alginate (SA) and chitosan (CS) as wall materials to create WO microcapsules. The impact of wall material concentration, core-to-wall ratio, SA-to-CS ratio, pH and other factors on encapsulation efficiency (EE) were assessed by complex coacervation. Physicochemical properties, release kinetics, oxidative stability, and in vitro digestion were analyzed. It was observed that the EE of WO microcapsules reached 91.18% under the following process conditions: 1:1 ratio of SA-to-CS, 3:2 ratio of core-to-wall, total wall concentration of 1.5%, and pH of 4. SEM, FTIR, and XRD results confirmed successful microencapsulation. Compared with single-layer WO microcapsules, double-layer microcapsules exhibited lower moisture content and hygroscopicity, higher in vitro gastrointestinal digestibility and oxidation stability. This study provides theoretical support for expanding the application of WO in the food industry.