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通过与β-cyclopodextrin和粉复合,提高α-tocopherol和α-tocopheryl酸盐对氧化,光和紫外线辐射的稳定性

Hussein M Ali¹, Mohamed H Attia¹, Khaled M A Ramadan^1,2

¹Agricultural Biochemistry Department, Faculty of Agriculture, Ain-Shams University, P.O. Box 68, Hadayek Shoubra, Cairo 11241 Egypt.

Journal of food science and technology

|January 27, 2025

概括

粉和β-cyclopodextrin复合物显著增强了α-托科法醇 (α-TQ) 和α-托科法烯酸 (α-TQA) 的稳定性,使它们适用于食品应用. 粉被证明是这些抗氧化化合物的优秀,经济的稳定剂.

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:

托科菲罗尔具有高的抗氧化活性,但存在不稳定性,限制了它们在食品工业中的应用.
阿尔法-托科菲洛 (α-TQ) 和阿尔法-托科菲洛乙酸 (α-TQA) 是常见的形式,由于感知到更高的稳定性,通常更喜欢α-TQA.

研究的目的:

通过与β-cyclodextrin (β-CD) 和粉的复合来研究α-TQ和α-TQA的稳定.
评估这些复合物的增强氧化和光稳定性,以潜在的食品应用.

主要方法:

α-TQ和α-TQA与β-CD和粉的复合.
使用紫外线,红外线和热分析进行表征.
对H2O2的氧化稳定性和在光和紫外线照射下稳定的评估.

主要成果:

粉复合物对H2O2表现出极好的稳定性 (99.2-99.4%),超过β-CD复合物 (82.9-100%).
所有复合体在光线和紫外线条件下都表现出优越的稳定性 (>99.0%),相比于不复合的形式.
复合显著提高了稳定性,特别是在光和紫外线暴露下,无论物理状态 (油或溶液).

结论:

粉是一种有效且经济的宿主,可以稳定多科菲醇.
用粉或β-CD复合克服了α-TQ和α-TQA的不稳定性问题,使其在食品中使用成为可能.
活性形式的α-托科菲罗尔 (α-TQ) 在复合时可以有效地使用,而不是仅依赖更稳定但活性较低的α-TQA.

关键词:

过氧化是一种过氧化.包容性复杂的包容性复杂的光敏感性光敏感性热稳定性热稳定性托科菲醇是一种多科菲醇.维生素E 维生素E 是一种维生素.

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