Studies On Microencapsulation And Controlled Release Of Antioxidant-BHT

In order to prevent the oxidation of lipids and keep the nourishment and quality of foods, it is essential that a quantitative of antioxidant are added to the oils and the foods containing oils and fats. The BHT is one of extensive antioxidant. Because of it's intolerance to high temperature and some weak phenol smell, it brings some inconvenience to food process. However the characteristic of microencapsulation can resolve these problems. Microencapsulation of BHT can maintain the oxidation ability of BHT and extend the scope of its applying and decrease adding dose and decline cost and increase the economic beneficial. The aim of the study was to research the microencapsulation BHT product with high efficiency and output. These problems, including the quantity and proportion of wall materials, the stability of emulsion, the optimum inlet and outlet air temperature of spray drying, need to be resolved. In addition, P - cyclodextrin was the appreciative wall material with molecular inclusion, the stability of microencapsulation product and the release of BHT, as a core material, were conducted.The optimum microencapsulation technologies of BHT with spray-drying were that the ratio of BHT and wall materials was 20 : 80,the ratio of gum arabia and maltodextrin was 1:3, the concentration of sodium alginate was 0.6%, emulsifying temperature was 70"C, first class homogenizing pressure was 20MPa, second class homogenizing pressure was 45MPa, inlet air temperature was 200癈 and outlet air temperature was 90 癈.The optimum microencapsulation technologies of BHT with molecular inclusion were that the ratio of BHT and 3 - cyclodextrin was 12:88, the time of ultrasonic treatment was 45 min. The results showed that the effect of antioxidation in BHTmicroencapsulation, when it was used in oils, was much better than that ofnon-microencapsulation.