白豆 (Canavalia ensiformis L. DC) 作为一个微封装抗氧化剂的的潜力
Dandy Yusuf1,2, Risa Kholifaturrohmah3, Mochamad Nurcholis3
1Research Center for Applied Microbiology, National Research and Innovation Agency the Republic of Indonesia, Cibinong 16911, Indonesia.
Preventive nutrition and food science
|January 8, 2024
概括
白豆 (WJB) 酒表现出强大的抗氧化活性,有效抑制自由基. 封装保存了这种活性,使WJB成为对抗氧化应激的有希望的功能性食物.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 发酵技术的发酵技术
背景情况:
- 氧化应激是非传染性疾病的一个关键因素.
- ,一种发酵乳制品,以其抗氧化特性而闻名.
- 白豆 (WJB) 提供了一个潜在的非乳制品来源,以生产.
研究的目的:
- 为了评估WJB的抗氧化能力.
- 为了确定其生物活性成分.
- 评估微封装对稳定性和保质期延长的有效性.
主要方法:
- 白杰克豆汁被发酵了24-72小时.
- 测量了抗氧化活性 (DPPH,ABTS测定) 和生物活性化合物 (,黄).
- 液体染色学-质谱学 (LC/MS) 确定了关键的抗氧化成分.
- 使用马尔托德克斯和冷干燥进行了微封装.
主要成果:
- 在72小时后,WJB酒表现出显著的抗氧化活性,抑制了DPPH的90.51%和ABTS的86.63%.
- 它含有相当大的总 (0.35毫克GAE/g) 和黄 (0.08毫克/g).
- 作为主要抗氧化剂贡献者,LC/MS表示类,沙素,类和黄类.
- 微封装产生了6.42微米的颗粒,效率为79.61%,保持了抗氧化剂的稳定性.
结论:
- 由于其丰富的生物活性成分,WJB酒具有强大的抗氧化特性.
- 微封装有效地保持了抗氧化剂的稳定性,并延长了WJB的保质期.
- 这种非乳制品,无乳糖的WJB是一种可行的功能性食品,用于抗氧化剂应用.
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