植物黑色素作为亚麻油氧化稳定性改善的微囊壁部件
Grzegorz Dąbrowski1, Iwona Konopka2, Dorota Ogrodowska2
1Chair of Plant Food Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, Olsztyn, 10-726, Poland. grzegorz.dabrowski@uwm.edu.pl.
Scientific reports
|November 17, 2025
概括
黑芝麻和黑的黑色素提取物增强了亚麻油的稳定性. 黑芝麻黑色素提供了对氧化和紫外线的优越保护,改善了保质期.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 材料科学 是一种材料科学.
背景情况:
- 亚麻油的高阿尔法-烯酸 (ALA) 含量使其容易氧化.
- 封装是稳定亚麻油等敏感油的关键策略.
- 来自植物的黑色素提取物因其潜在的抗氧化和防光性能而受到探索.
研究的目的:
- 评估黑和黑芝麻黑素提取物在稳定封装的亚麻油中的有效性.
- 为了比较含有不同黑色素提取物的亚麻油微囊的氧化稳定性.
- 评估黑色素对粉末特性和抗氧化能力的影响.
主要方法:
- 麻油乳液喷雾干燥,添加黑色素提取物.
- 微囊属性的表征:粒子大小,形状,颜色和卡尔索引.
- 在紫外线照射后使用Rancimat,DPPH,ABTS测定,过氧化物值和TBARS进行氧化稳定性评估.
主要成果:
- 添加黑色素并没有显著改变微囊形态,但稍微改善了粉末的流动性.
- 黑芝麻黑色素 (1%) 产生了最长的氧化诱导周期,并在紫外线暴露下降低过氧化物值约30%.
- 黑芝麻黑色素在ABTS试验中表现出更高的抗氧化能力,而黑米黑色素在DPPH试验中表现出色.
结论:
- 植物黑色素提取物可以纳入亚麻油封装系统.
- 黑色素作为防光剂和抗氧化剂,增强油的稳定性.
- 黑芝麻黑色素对稳定亚麻油抗氧化和紫外线降解具有特别的前景.
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