阿拉伯语修饰的纳米营养体用于库尔库明封装:对综合酸奶的物理化学,微观结构和微生物特性的特征和影响
Zineb Ould Yahia1, Lianghua Xie2, Ahmed K Rashwan3
1Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
International journal of biological macromolecules
|March 22, 2025
概括
阿拉伯 (GA) 涂层的纳米营养体 (NU) 增强了酸奶中的素 (Cur) 稳定性. 冷干燥进一步保护了Cur,改善酸奶.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 纳米技术 纳米技术
背景情况:
- 黄素 (Cur) 是疏水性,限制其在水性食品系统中的使用.
- 纳米营养体 (NU) 具有封装疏水化合物的潜力.
- 阿拉伯糖 (GA) 是一种具有乳化特性的食品级聚合物.
研究的目的:
- 为了提高黄素 (Cur) 的物理化学稳定性,使用GA装饰的纳米营养体 (NU).
- 评估GA-Cur-NU加入在冷藏期间对酸奶 (Ygr) 特性的影响.
- 评估冷干燥对稳定GA-Cur-NU的有效性.
主要方法:
- 黄素被封装在纳米营养体 (NU) 中,装饰着口香糖阿拉伯语 (GA).
- 在各种条件下 (热,pH,离子) 评估GA-Cur-NU的物理化学稳定性.
- 在PBS和食品模拟剂中进行了体外释放研究.
- 使用冷干燥方法制备FZD GA-Cur-NU.
- GA-Cur-NU被添加到酸奶中,并在21天内分析了其特性.
主要成果:
- GA-Cur-NU呈现了纳米粒子 (<200nm),高封装效率 (>90%),以及球形形态.
- GA显著改善了Cur的稳定性,可以应对热,pH和离子挑战,控制体外释放.
- 冷干燥的GA-Cur-NU显示了高封装效率 (97.35%).
- 酸奶的特性,包括物理化学特性,水容量,颜色,质地,微观结构和LAB数量,通过GA-Cur-NU添加得到改善.
结论:
- 涂有GA的NU是有效的纳米载体,用于黄素封装和在食品矩阵中进行受控的输送.
- 冷干燥增强了GA-Cur-NU的稳定性和适用性.
- 加入GA-Cur-NU可以提高酸奶的质量和保质期.
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