含有阿尔金酸盐的珠子 含有阿尔金酸盐的阿尔金酸盐提取物作为制品的创新成分
Alessandro Candiani1, Giada Diana1, Vincenzo Disca1
1Department of Pharmaceutical Sciences, University of Piemonte Orientale, Largo Donegani 2, 28100 Novara, NO, Italy.
Gels (Basel, Switzerland)
|January 27, 2026
概括
微封装有效地掩盖了饼干中的Artemisia absinthium提取物的强烈苦味. 开发的制品保留了生物活性化合物,并获得了很高的消费者认可,显示出促进健康的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 药理学是指药理学,即药理学是指药理学.
- 药用植物研究 药用植物研究
背景情况:
- 亚瑟米西亚青植物L. 拥有有价值的石,但患有强烈的苦味.
- 掩盖苦味对于将A. absinthium纳入可口的食品产品至关重要.
- 微封装提供了一种策略,可以保护活性化合物,同时减轻味道问题.
研究的目的:
- 使用喷雾干燥和离子体凝开发乙醇A.absinthium提取物 (AAE) 的微粒 (MP).
- 评估微封装是否适合将AAE纳入制品 (饼干) 中.
- 评估微封装对饼干的物理化学性质,生物活性化合物保留和感官接受的影响.
主要方法:
- 对于AAE封装,两种微封装技术 (喷雾干燥,离子化) 进行了比较.
- 基于酸盐的MP的特点是颗粒大小和流动性.
- 与MPs结合的饼干分析了近距离组成,总含量 (TPC) 和抗氧化活性 (AA).
- 使用HPLC-DAD量化了苦味化合物;通过志愿者小组测试进行了感官评估.
主要成果:
- 离子型凝产生了具有最佳颗粒大小和可融入饼干的流动性的AAE酸盐MP.
- 含有微封装AAE的饼干显示了TPC和AA的显著保留.
- 通过HPLC分析证实了MPs中含有苦味化合物的存在.
- 感觉面板数据显示,MP饼干和控制饼干之间的总体接受率相似.
结论:
- 微封装,特别是通过电离体凝,是一种可行的策略,可以掩盖食品中A. absinthium提取物的苦味.
- 开发的饼干保留了显著的促进健康的特性 (TPC,AA),并且在感官上是可以接受的.
- 这种方法提供了一种有前途的方法,可以提供具有潜在健康益处的食欲调节生物活性化合物.
- 需要进一步的研究来探索这些功能性制品的特定生物效应.
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