来自BRS紫色葡萄的生物活性化合物:提取和微封装的方法,稳定性保护和食品应用
Edilson Bruno Romanini1,2, Leticia Misturini Rodrigues1, Ana Paula Stafussa1
1Postgraduate Program in Food Science, Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil.
Plants (Basel, Switzerland)
|September 28, 2023
概括
用马尔托德克斯和香甘微封装葡萄末提取物可以保存化合物和酸盐. 这种方法增强了食物产品的稳定性和颜色,如凝.
科学领域:
- 食品科学 食品科学 食品科学
- 营养保健品 营养保健品
- 生物技术是生物技术.
背景情况:
- 葡萄汁中含有丰富的生物活性化合物,如化合物和酸盐.
- 这些化合物提供了显著的健康益处,但容易降解.
- 微封装提供了一个有希望的策略来保护这些有价值的化合物.
研究的目的:
- 用马尔托德克斯和香甘通过冷化微封装葡萄残渣提取物.
- 评估微封装对化合物和酸的保护作用.
- 为了评估微囊在食品矩阵中的稳定性和颜色保留.
主要方法:
- 微封装的冷化技术.
- 在不同温度 (4°C和25°C) 和光线条件下,在120天内对微囊进行稳定性测试.
- 在凝中应用微囊以评估颜色稳定性.
主要成果:
- 与自由提取物相比,微封装显著提高了总安东素 (1.69倍) 和总化合物的稳定性 (3.06倍).
- 封装化合物表现出更长的半衰期.
- 微囊有效地在凝中保留了30天的颜色.
结论:
- 用马尔托德克斯特林和桑坦糖的冷化是一种有效的方法来保存葡萄末的生物活性化合物.
- 微封装增强了化合物和酸的稳定性,并延长了化合物和酸的保质期.
- 开发的微囊适用于食品中的应用,以保持颜色和生物活性.
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