Preparation and Thermal-oxidative Stability of Camellia Oil Microcapsules by Complex Coacervation
Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2020, Vol. 41 ›› Issue (9): 1889-1889.DOI: 10.3969/j.issn.1000-2561.2020.09.024

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Preparation and Thermal-oxidative Stability of Camellia Oil Microcapsules by Complex Coacervation

KANG Binbin1,2,ZHANG Jinliang2,WANG Xiang2,ZHANG Lingyan2,LIN Hetong2,*(),CHEN Tuanwei2,*()   

  1. 1. Fujian Vocational College of Bioengineering, Fuzhou, Fujian 350007, China
    2. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • Received:2019-07-02 Revised:2019-12-23 Online:2020-09-25 Published:2020-10-16
  • Contact: LIN Hetong,CHEN Tuanwei


Camellia oil microcapsules were prepared by complex coacervation using gelatin and gum arabic as wall materials, tea polyphenols as the curing agent. The preparing process of camellia oil microcapsules was optimized by the orthogonal experiment on the basis of single factor experiments. The effects of the ratio of gelatin to gum arabic, concentration of wall material, pH, coagulation time and the ratio of core material to wall material on the microencapsulation efficiency and morphology of camellia oil microcapsules were investigated. The oxidative stability of the native and microencapsulated camellia oil were also analyzed and compared. The optimal preparation conditions of camellia oil microcapsules were obtained as follows: ratio of gelatin to gum arabic 1∶1, pH 4.2, concentration of wall material 1.0%, ratio of core were in the form of light brown, and the average microencapsulation efficiency, the angle of repose, moisture content and the thermal stabilization temperature was 82.36%, 39.2°, 3.67% and 280 ℃, respectively, meaninging they were of good fluidity and thermal stability. Moreover, the higher oxidative stability of camellia oil microcapsules compared to native camellia oil were achieved according to the results of accelerated oxidation storage experiment.

Key words: camellia oil, microcapsules, complex coacervation, microencapsulation efficiency, stability

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