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通过联合组装的纳米封装和三,通过分子间相互作用来增强安托西亚宁稳定性

Wenjun Li^1,2, Qiao Zeng^1,2, Yunyan Liu^1,2

¹School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 611130, China.

Food chemistry: X

|July 29, 2025

概括

三类通过纳米封装稳定了酸 (C3G). 这种-C3G复合物增强了对热量,pH值变化和金属离子的安托西亚宁保留,改善了食品应用.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
材料科学材料科学材料科学

背景情况:

安托素对环境压力因素敏感,限制了它们在食品中的使用.
囊封装是一种有前途的策略,可以增强安东的稳定性.

研究的目的:

为了研究三胺纳米封装的安东素.
了解三和氨-3-O-糖化物 (C3G) 之间的相互作用.

主要方法:

采用成本效益高的三 (LWD,LWE,LWH) 进行安素纳米封装.
采用简化的模型来研究-氨酸相互作用.
在各种压力条件下 (温度,pH,Cu2+) 评估C3G保留.

主要成果:

三酸与C3G.形成稳定的共同组装的纳米复合体.
稳定通过 π-π 相互作用,键和疏水性相互作用发生.
在高温,pH变化和Cu2+暴露下观察到增强的C3G保留.

结论:

三有效地稳定了C3G,验证了封装假设.
调整组成可以进一步优化-C3G纳米复合体.
这种方法为改善安托西亚尼的营养特征和食品创新提供了洞察力.

关键词:

联合组装联合组装素3糖化物一个纳米复杂的纳米.稳定化稳定化稳定化这是一种三类.

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