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酵母细胞 - - 香糖共化用于水溶性生物活性封装

Clitor Júnior Fernandes de Souza¹, Caroline Santos da Silva², Andresa Viana Ramos³

¹Program in Food, Nutrition and Health (PPGANS), School of Health Sciences, Federal University of Grande Dourados, Avenue Dourados-Itahum, Km 12, Dourados, MS 79804-970, Brazil; Josué de Castro Nutrition Institute, Federal University of Rio de Janeiro, Health Sciences Center, 373 Carlos Chagas Filho Avenue, Unit J, 21941-902 Rio de Janeiro, Brazil.

International journal of biological macromolecules

|October 13, 2023

概括

酵母细胞和桑坦糖有效地微封装维生素C (VC),增强其稳定性和受控释放. 这种方法有望在胃肠道消化过程中保护水溶性生物活性物质.

科学领域:

食品科学食品科学食品科学
生物技术是生物技术.
材料科学材料科学材料科学

背景情况:

维生素C (VC) 是一种容易降解的重要营养素.
有效的封装对于保持VC的稳定性和生物可用性至关重要.
对于水溶性生物活性物质,需要新的微封装技术.

研究的目的:

评估使用酵母细胞 (YC) 和香 (XG) 微封装维生素C (VC) 的技术可行性.
描述所产生的微囊的物理化学特性和稳定性.
评估封装VC的体外消化和生物可用性.

主要方法:

使用酵母细胞和桑坦的凝聚技术.
优化pH和YC:XG比率以提高相互作用效率.
微囊的特征:封装效率,颗粒大小,水活性,热和化学稳定性.
在体外消化试验试验模拟胃和肠道条件.

主要成果:

优化的微囊实现了高封装效率 (~86.12%) 和小颗粒大小 (≤33.52μm).
与对照组相比,微囊表现出增强的VC耐热稳定性和储存期间的稳定性.
在体外消化显示~50%的VC保留在模拟的胃液和~80%的释放在肠液中.

结论:

酵母细胞-桑坦糖共化是一种可行的维生素C微封装方法.
开发的微囊提供了保护和控制在胃肠道中的VC释放.
进一步的研究可以优化生物可用性,目前的结果表明~68%的生物可用性实现.

关键词:

乳液 w/o/w/w 在食品副产品是一种食品副产品.这是一种水合化物.在体外消化过程中消化.维生素C 维生素C是一种

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