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装有朗布坦提取物的酸珠:在体外胃肠道消化过程中的特征和稳定性
Tanwarat Aksornsri1, Methavee Peanparkdee1
1Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand.
Journal of the science of food and agriculture
|February 20, 2024
概括
掉落的兰布坦水果废物可以转化为富含抗氧化剂的水凝珠. 这些酸盐珠在消化过程中保护生物活性化合物,显示出食品和制药应用的潜力.
科学领域:
- 农业废物价值化 农业废物价值化
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
背景情况:
- 落下的年轻兰布坦果,农业废物,拥有有价值的生物活性化合物.
- 研究了兰布丹果的含量和抗氧化活性.
- 开发利用这些废物的方法对于可持续的做法至关重要.
研究的目的:
- 为了开发使用藻酸盐的朗布坦提取物装载的水凝珠.
- 评估聚合物与提取物比率和来源对珠子性质的影响.
- 评估使用体外消化模型从水凝珠中回收生物活性化合物.
主要方法:
- 使用50%乙醇从掉落的年轻兰布坦果实中提取生物活性化合物.
- 通过使用甲基酸盐进行基本球化制造水凝珠.
- 使用不同的比例和来源 (乳酸,化) 优化水凝珠配方.
- 在体外胃肠道消化模拟以确定化合物回收.
主要成果:
- 聚合物与乳酸的提取率为1:3,产生了最高的生产率 (122.94%).
- 与未封装的提取物相比,用1:3比例配制的水凝珠和酸乳酸和化混合物显示,在肠道消化后,酸化合物和抗氧化活性的恢复效果优于未封装的提取物.
- 优化乙醇度 (50%) 确保了提取物具有良好的化学性能.
结论:
- 墙壁材料与兰布坦提取物的比例以及源的选择显著影响酸盐珠的物理和化学特性.
- 开发的水凝珠在模拟胃肠道消化过程中表现出生物活性化合物的增强稳定性.
- 这些含有朗布坦提取物的水凝珠显示出食品和制药行业应用的前景.
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