脂质水凝和比格尔的特征作为阿斯科布酸稳定矩阵
Noèlia Loza-Rodríguez1,2, Aina Millán-Sánchez1, Olga López1
1Department of Chemical and Surfactant Technology, Institute of Advanced Chemistry of Catalonia (IQAC-CSIC), C/Jordi Girona 18-26, 08034 Barcelona, Spain.
Gels (Basel, Switzerland)
|August 25, 2023
概括
新的基于脂质的水凝和比格尔配方有效地稳定了甲酸 (AA),保护它免受温度和阳光引起的降解,从而提高了其潜在的食品和生物医学用途的生物可用性.
科学领域:
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
- 食品科学 食品科学 食品科学
背景情况:
- 亚酸 (AA) 提供显著的健康益处,但由于容易氧化,其稳定性和生物可用性不佳.
- 开发有效的配方来稳定AA并提高其疗效对于各种应用至关重要.
研究的目的:
- 用于封装4%的甲酸 (AA) 在基于脂质的新水凝和大制剂中.
- 为了评估AA结合对凝微结构的影响.
- 评估这些凝的防护能力,以防温度和阳光的AA降解.
主要方法:
- 采用X射线散射,质学和纹理分析来表征凝微结构.
- 降解研究是在受控温度 (8°C) 和阳光照射条件下进行的.
- 在封装形式和水溶液之间比较了AA降解.
主要成果:
- 加入AA并没有改变水凝或大凝的微观结构.
- 用凝封装的AA在8°C下三个月后仅有2%的降解,而水溶液中的降解率为12%.
- 在22小时的阳光照射后,大包装的AA呈现出2%的降解,而在水溶液中则为10%.
结论:
- 开发的水凝和大面包配方有效地保护 Askorbic 酸免受降解.
- 这些稳定的AA配方显示出在生物医学应用和食品工业中使用的前景.
- 基于脂质的凝提供了一种可行的策略,以提高AA的稳定性和生物可用性.
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