基于酸盐的水凝珠封装了黄素-纳米颗粒,用于增强抗氧化剂,抗微生物和食用油保存
Chaoping Fang1, Jingtao Mei1, Xiaohua Wu1
1College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China.
Food chemistry
|March 10, 2026
概括
一种新的水凝珠系统有效地将含有素的纳米粒子 (Cur@Se) 送入食用油中. 这一策略增强了抗氧化剂的稳定性,并为油提供了显著的氧化和抗菌保护.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 纳米技术 纳米技术
背景情况:
- 由于脂质溶解性差,水溶性抗氧化剂在食用油中的有效性有限.
- 开发有效的输送系统对于提高脂质矩阵中抗氧化剂性能至关重要.
研究的目的:
- 开发一种食品级的基酸盐-酸盐-酸盐水凝珠系统,用于封装含素的纳米粒子 (Cur@Se).
- 评估在食用油中开发的水凝珠的稳定性,持续释放,抗氧化和抗菌性质.
主要方法:
- 制造含有Cur@Se.封装的甲基酸盐-奇托桑水凝珠.
- 珠子属性的表征,包括机械强度,封装效率和膨胀能力.
- 通过Schaal烤箱测试对大豆和大麻油的抗氧化活性的评估.
- 对抗黄金葡萄球菌和大肠杆菌的抗菌活性的评估.
主要成果:
- 装有Cur@Se的水凝珠表现出提高的机械强度,高封装效率 (98%) 和增强的抗胀能力.
- 珠子显示在油阶段持续释放抗氧化剂.
- 大豆油中氧化标志物 (过氧化物,酸值,p-anisidine,总氧化) 的显著降低 (31-53%) 和菜油的可比结果.
- 观察到对S. aureus和E. coli的强烈抗菌活性.
结论:
- 开发的食品级水凝珠系统为食用油的保存提供了一种双重功能战略.
- 这个系统集成了持续释放,界面抗氧化活性和抗菌作用.
- 它是合成抗氧化剂的有希望的替代品,可以提高食用油的稳定性和安全性.
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