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维生素C-维生素E共装微囊的开发和表征:储存稳定性,抗氧化活性和体外释放性质

Ting Hu¹, Jianhong Zhang^1,2, Yingmei Wu¹

¹School of Public Health, The key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang 561113, China.

Food chemistry: X

|June 30, 2025

概括

这项研究开发了不稳定的维生素C和维生素E的新型微囊,提高了它们的稳定性和可用于食品应用的生物利用性. 封装技术增强了抗氧化剂的能力和受控释放,为强化食品铺平了道路.

科学领域:

食品科学与技术食品科学与技术
营养生物化学营养生物化学
材料科学材料科学材料科学

背景情况:

维生素C (VC) 和维生素E (VE) 的稳定性和生物可用性较差,限制了它们在食品中的使用.
需要有效的输送系统来保护这些维生素,并提高它们在功能性食品中的有效性.

研究的目的:

开发一种新的微封装技术,用于同时提供维生素C和维生素E.
提高囊维生素C和E的稳定性,生物可用性和抗氧化特性,用于食品应用.

主要方法:

制造Wgel/O/W2多重乳液微囊,使用凝水凝,油相和马尔托德素-乳清蛋白分离物 (MD-WPI) 复合物.
在内部水凝阶段加入维生素C,在油阶段加入维生素E.
优化微囊配方 (MD:WPI比率,维生素负载) 和评估封装效率,储存稳定性,抗氧化活性和受控释放.

主要成果:

优化的微囊实现了高封装效率 (91.86%的VC, 88.33%的VE).
在4°C的纸包装中储存显著延长了维生素的半衰期 (VC的3.35倍,VE的1.56倍).
同封装增强了DPPH的基因清除能力 (98.56%) 和增加了可控释放的生物可用性 (VC的2.51-倍,VE的2.28倍).

结论:

开发的微封装策略有效地保护并同时提供维生素C和维生素E.
这种方法为提高功能性食品系统中双维生素的稳定性和生物可用性提供了一个有希望的方法.

关键词:

有控制释放的释放.微封装是一种微封装.维生素C 维生素C是一种维生素E 维生素E 是一种维生素.这是一种Wgel/O/W2乳液.

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