从废物到价值:微封装的红葡萄葡萄末的稳定性,生物可访问性和细胞抗氧化活性
Mariana S Lingua1, María Eugenia Sabatino2, Alejandra Cuatrin3
1Instituto de Investigación de la Cadena Láctea (IDICAL), CONICET-INTA EEA Rafaela, Santa Fe, Argentina.
Journal of the science of food and agriculture
|June 25, 2025
概括
使用喷雾干燥开发的红葡萄葡萄汁 (RGP) 微囊提供了增强的抗氧化特性和稳定性. 这些微封装聚醇显示出促进健康和积极调节肠道微生物群的潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 生物技术是生物技术.
背景情况:
- 红葡萄葡萄汁 (RGP) 是一个葡萄酒厂的副产品,富含抗氧化物.
- 研究将RGP提升为功能性食品成分的价值.
- 目前的研究重点是稳定RGP的生物活性化合物.
研究的目的:
- 通过喷雾干燥,从RGP中开发出稳定,富含抗氧化剂的微粒.
- 评估封装聚醇的稳定性,生物可访问性和抗氧化能力.
- 评估RGP微囊对肠道微生物群和细胞氧化应激的影响.
主要方法:
- 用马尔托德素/脱脂奶粉喷雾干燥RGP.
- 在体外模拟消化试验.
- 卡科-2细胞抗氧化活性测定.
- 结肠发酵研究分析微生物群变化.
主要成果:
- 马尔托德克斯/脱脂奶粉 (1:1) 在300克L-1下产生了具有高多稳定性的最佳微粒.
- 封装在储存期间增强了多保护和抗氧化能力.
- 微封装的多醇显示出改善的生物可访问性和调节的肠道微生物群.
- 消化的多醇有效地减少了Caco-2细胞中的活性氧物种.
结论:
- RGP微囊是促进健康的有希望的功能性食品成分.
- 这项研究验证了RGP微囊在加工后和消化后的生物效应.
- RGP的价值化有助于可持续的食品工业实践.
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