文献类型： 外文期刊
作者： Zhang, Ziwei 1 ; Liu, Yanlong 2 ; Gao, Ying 1 ; Huo, Jiaying 1 ; Dong, Shijian 3 ; Liu, Liya 4 ; Li, Shugang 1 ;
作者机构： 1.Hefei Univ Technol, Engn Res Ctr Bioproc, Sch Food & Biol Engn, Minist Educ,Key Lab Anim Food Green Mfg & Resource, Hefei 230601, Peoples R China
2.Hubei Univ Technol, Sch Life & Hlth Sci, Wuhan 230601, Peoples R China
3.Anhui Rongda Food Co Ltd, Guangde 242200, Peoples R China
4.Inst Food Sci & Technol, Inst Western Agr, Chinese Acad Agr Sci, Beijing 100193, Peoples R China
5.Zhengzhou Inst Informat Sci & Technol, Sch Food Sci & Engn, Zhengzhou 450064, Peoples R China
关键词： Eggshell powder; Microcapsules; Lavender essential oil; Sustained-release characteristics; Antioxidant stability
期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.8； 五年影响因子：5.9 ）
ISSN： 0260-8774
年卷期： 2025 年 387 卷
页码：
收录情况： SCI
摘要： Eggshells are rich in Ca2+ and organic compounds, which can be taken as coupling agents for sustained-release materials. Essential oils are widely applied due to their excellent volatility, but poor sustained-release stability has limited their development. The study aimed to develop a novel eggshell powder (EP) sustained-release microcapsule, providing a new approach to protect the active ingredients of Lavender essential oil (LEO), and investigated the reasons for EP to regulate protein-polysaccharide microcapsule structure. Experimental results showed when the addition ratio of EP and Whey protein (WPI) was 1: 3, the dosage of LEO was 25%, the microcapsule displayed smooth and porous spherical structure. XRD and FT-IR indicated that a dense and orderly network structure was formed via the cross-linking reaction between eggshell powder and wall materials, which induced protein and polysaccharide to form special spherical hollow sustained-release shell structure through the calcium bridge (-COO-Ca-COO-), then achieved the sustained-release effect on LEO.
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