库尔库的物理化学和消化特性通过四级化酸盐/酸盐纳米乳液涂层稳定了库尔库
Ying-Ao Zhu1, Yi Deng1, Pengyuan Sun1
1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Food chemistry
|October 15, 2024
概括
使用四分化奇托和藻酸盐的新型多糖化涂层增强了黄素的稳定性和生物可访问性,用于食品应用. 这种功能性涂层改善了库尔库的性能.
科学领域:
- 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
- 生物化学 生物化学
背景情况:
- 黄素 (Cur) 是一种生物活性化合物,在食品系统中稳定性和生物可用性有限.
- 基于多糖的涂层具有稳定生物活性化合物的潜力.
研究的目的:
- 开发一种新型的多糖合物涂层,以提高黄素的稳定性和生物可访问性.
- 为增强食品应用创造一个功能性的黄素涂层系统.
主要方法:
- 使用四分化奇托 (QCS) 和藻酸盐 (SA) 开发了一种涂层.
- 使用FTIR,SEM和LF-NMR进行乳液微结构的表征.
- 评估热,离子强度和pH稳定性,封装效率,生物可访问性和功能性质.
主要成果:
- QCS/SA (1:1) 涂层表现出卓越的稳定性,并实现了黄素90.62%的封装率.
- 该纳米乳液在胃液中表现出增强的稳定性,优异的生物可访问性,以及改善了肠液中的FFAs.
- 涂层系统显示出显著的抗菌和抗氧化活性,以及良好的水分散性.
结论:
- QCS/SA涂层有效地提高了黄素的稳定性和生物可访问性,克服了食品应用的局限性.
- 这项研究提出了一种新的方法,用于生产适合食品工业的稳定,功能性的黄素涂层系统.
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