使用奇多-TPP对葡萄,果和副产品的生物活性提取物进行纳米封装:特征,生物活性特性,以及在菜食品中的应用
Maria Olivia Dos Santos Oliveira1, Rômulo Alves Morais2, Danielle Guimarães Almeida Diniz3
1Graduate Program in Food Science and Technology, Department of Food Science and Technology, Federal University of Goiás (UFG), Goiânia, 74690-900, Brazil; Kinetics and Process Modeling Laboratory, Department of Food Science and Technology, Federal University of Tocantins (UFT), Palmas, 77001-090, Brazil.
International journal of biological macromolecules
|December 2, 2025
概括
这项研究使用三聚酸纳米颗粒来稳定水果副产品提取物,为功能性食品创造稳定,富含抗氧化剂的成分. 这些纳米封装化合物在热处理后保持了高生物活性,增强了食品的质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 生物技术是生物技术.
背景情况:
- 水果副产品含有丰富的生物活性化合物,但往往未得到充分利用.
- 从这些来源开发稳定,功能性的成分对于可持续性至关重要.
- 纳米封装提供了一种有希望的方法来保护和提供敏感的生物活性物质.
研究的目的:
- 开发三聚酸纳米颗粒用于封装水果副产品提取物.
- 为了提高这些提取物的稳定性和功能性,用于食品应用.
- 为了评估纳米封装提取物在热加工的麻食品中的性能.
主要方法:
- 绿色提取葡萄皮,jaboticaba皮和Hibiscus calyx中的酒提取物.
- 使用奇多三聚酸盐进行纳米封装的离子凝方法.
- 纳米颗粒的表征 (DLS,SEM,FTIR-ATR,TG/DTG,EE) 进行分析.
- 评估pH稳定性,抗氧化活性和热处理后强化塔皮奥卡中的保留.
主要成果:
- 三聚酸纳米颗粒实现了高封装效率 (高达87.54%).
- 葡萄皮,jaboticaba皮和Hibiscus calyx封装的提取物保持了高的抗氧化活性 (>85%).
- 在200°C加工后,加上jaboticaba皮取物纳米颗粒的陶中的化合物超过了89%的保留率.
- 纳米封装改善了强化塔皮奥卡的视觉吸引力.
结论:
- 三聚酸纳米封装有效地保护了水果副产品中的生物活性物质.
- 这种方法提高了天然抗氧化剂的稳定性和功能,用于食品应用.
- 开发的纳米封装成分促进了水果废物的利用,将其转化为可持续的,标签清洁的食品成分.
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