葡萄种子冷凝素的脱聚合和纳米脂体封装:物理化学特征,稳定性,体外释放和生物可访问性
Carolina F Morales1, Marcela Zamorano1, Natalia Brossard2
1Department of Food Science and Technology, Technological Faculty, University of Santiago (USACH), Av. El Belloto 3735, Estación Central, Santiago 9170022, Chile.
Antioxidants (Basel, Switzerland)
|September 27, 2025
概括
葡萄种子的皮质被脱聚合并封装成脂质体,显著提高了它们的生物可访问性,并保持了抗氧化活性. 这一过程释放了农业工业废弃物的功能性食品和营养保健品的潜力.
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:
- 葡萄种子中的凝结素具有高的抗氧化活性,但由于聚合而导致口服生物可用性较差.
- 提高这些多的生物可访问性对于它们在功能性食品和营养保健品中的应用至关重要.
研究的目的:
- 通过脱聚合和脂质体封装来增强葡萄种子凝结宁的生物可访问性.
- 为了在加工后保持素的抗氧化活性.
主要方法:
- 微波辅助的SN1反应与酸被用于脱聚合,达到99.8%的聚合物降解.
- 产品被封装在类胆脂体中,其特点是大小,稳定性和封装效率 (83.11%).
- 为了评估生物可访问性,进行了体外释放研究和模拟体外消化.
主要成果:
- 脱聚合产生了甲单体,保留了大约90%的原始抗氧化剂抑制活性.
- 脂质体封装导致纳米粒子具有60天的高稳定性.
- 在体外消化过程中,酸 (95.61%) 和甲 (98.56%) 的生物可访问性显著高,与原生素相比,flavan-3-ols的增加为2333%.
结论:
- 开发的脱聚合和脂质体封装策略有效地提高了葡萄种子多的生物可访问性.
- 这种方法保持了抗氧化剂的功能和稳定性,为利用农业工业废物在营养品和功能性食品中的利用铺平了道路.
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