在酸盐基水凝中封装的弱化血球球菌的表征
Beckham Oninku1, Michael W Lomas2, Gary Burr3
1Department of Human Ecology (Food Science and Biotechnology Program), Delaware State University, Dover, DE, USA.
Journal of the science of food and agriculture
|April 11, 2025
概括
削弱的Haematococcus pluvialis生物质的酸盐封装有效地稳定了阿斯塔山丁,提高了其生物利用性和热稳定性,用于功能性食品和水产养殖应用.
科学领域:
- 生物技术是生物技术.
- 食品科学 食品科学 食品科学
- 微藻生物技术 微藻生物技术
背景情况:
- 血球球菌 (Hp) 是阿斯坦丁 (ASX) 的重要来源,它是一种强大的抗氧化剂.
- 刚性Hp细胞壁限制了ASX的生物可用性,而自由的ASX是不稳定的.
- 封装可以提高功能性食品和水产养殖的ASX稳定性.
研究的目的:
- 评估软化Hp (Hpw) 生物质在酸盐 (ALG) 中封装的稳定性.
- 评估阿尔金酸盐封装对阿斯丁生物可用性和稳定性的影响.
主要方法:
- 离子凝被用来封装在海藻酸盐中减弱的Hp生物质.
- 描述包括封装效率,负载能力和物理性质 (密度,湿度,水活性).
- 通过抗氧化活性 (DPPH测定) 和热分解分析来评估稳定性.
主要成果:
- 酸盐封装实现了高效率 (97%) 和负载能力 (32%).
- ALG-Hpw水凝表现出理想的物理性质,表明氧化最小化和良好分布.
- 封装显著提高了ASX生物可访问性和热稳定性,在储存期间保留了90%以上的含量.
结论:
- 酸是一种合适的生物聚合物,用于封装减弱的Hp生物质.
- 这种封装方法保留了抗氧化活性,并增强了阿斯塔克桑丁的热特性.
- 这些发现支持封装Hp生物质在功能性食品和水产养殖中的更广泛应用.
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