通过功能丰富提高发酵牛奶的抗氧化性质,使用Vitis Vinifera树叶提取物cv Monica装入纳米微粒
Debora Dessì1, Luca Casula1, Giacomo Fais2
1Department of Life and Environmental Sciences, University of Cagliari, Cagliari, Italy.
Food chemistry
|December 31, 2025
概括
这项研究用葡萄树叶提取物缩在纳米微粒中增强了. 这种功能性食品创新提高了抗氧化剂活性,并利用农业副产品,支持循环经济原则.
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.
- 营养保健品 营养保健品
背景情况:
- 是一种功能性食品,因益生菌和健康益处而受到重视.
- 葡萄树叶是一种葡萄种植的副产品,富含具有抗氧化特性的多.
- 对于功能性食品和循环经济等可持续实践的需求日益增加.
研究的目的:
- 开发一种用葡萄树叶提取物强化开的方法.
- 用一种温和的方法将葡萄树叶提取物封装成纳米纤维.
- 为了评估强化酒的稳定性,抗氧化能力和体外效应.
主要方法:
- 葡萄树叶提取物通过HPLC-DAD对化合物的特征.
- 使用高剪切均质化制备的纳米纤维.
- 评估纳米纤维的封装效率和物理稳定性.
- 用加载纳米微粒强化;测量了抗氧化活性和质性质.
主要成果:
- 葡萄树叶提取物含有丰富的酸,奎尔丁-3-O-葡萄化物和尼丁-3-O-葡萄糖化物.
- 纳米纤维显示了28.8%-73.9%的封装效率和良好的稳定性.
- 纳米纤维保护了提取物成分免受降解和肠细胞免受氧化应激.
- 强化开以剂量依赖的方式表现出增强的抗氧化活性,没有发生质变化.
结论:
- 温和的纳米纤维封装保存了葡萄树叶提取物生物活性.
- 强化开提供了增强的抗氧化剂效益,并利用农业废物.
- 这种方法符合功能性食品发展和循环经济的目标.
关键词:
抗氧化剂 抗氧化剂是一种抗氧化剂.副产品 副产品 副产品功能性食品是一种功能性食品.克菲尔 (Kefir) 是一种葡萄酒.纳米纤维是纳米纤维.聚醇是一种多醇.葡萄酒树叶 (Vitis Vinifera) 的叶子更多相关视频
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