可食用鲜花提取物以酸盐为基础封装:过程优化,表征和体外释放动力学
Indrani Chetia1, Thoithoi Tongbram1, Surya Prakash Goud Ponnam2
1Department of Food Engineering and Technology,School of Engineering, Tezpur University, Napaam, 784028, Assam, India.
International journal of biological macromolecules
|November 9, 2025
概括
在酸盐珠中封装Nongmangkha鲜花提取物可以保护其生物活性化合物. 这种离子凝方法提高了生物可用性和抗氧化活性,可用于功能性食品和营养保健品.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 药理学 药理学是指药理学的学科.
背景情况:
- 曼卡 (Phlogacanthus thyrsiflorus) 花精含有具有潜在健康益处的生物活性化合物.
- 保护这些化合物免受降解并提高其生物利用性对于有效利用至关重要.
- 离子凝为封装敏感生物活性成分提供了一个有前途的方法.
研究的目的:
- 为了优化离子凝过程,使用酸和化来封装Nongmangkha花取物.
- 评估封装对物理化学性质,总含量和提取物抗氧化活性的影响.
- 在模拟胃肠道消化过程中评估化合物的体外释放特征和稳定性.
主要方法:
- 采用中央复合材料设计来优化封装参数 (酸和化度).
- 确定了总的封装效率 (EE).
- 分析了封装物质的物理化学性质,总含量 (TPC) 和DPPH激素清除活性.
- 在体外胃肠道消化模型被用来研究的释放动力学和稳定性.
主要成果:
- 在优化条件下 (3%的酸,5%的化) 预计EE为72.19%.
- 在封装剂中增加了鲜花提取物度,增强了TPC和DPPH激素清理活动.
- 封装保护化合物在胃阶段免受酸性降解,显示双相释放模式,在肠阶段持续释放.
结论:
- 基于酸盐的离子凝是一种有效的策略,可以保存Nongmangkha花取物中的化合物.
- 封装显著提高了这些生物活性化合物的稳定性和体外生物可用性.
- 这些发现支持了Nongmangkha封装鲜花提取物在功能性食品和营养保健品中的潜在应用.
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