Liang Zhang, Xiayu Liu, Peichao Zhang, Boyuan Guan, Bing Xia, Jie Zhan, Donghong Liu
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引用次数: 0
Abstract
β-Carotene was always susceptible to adverse effects under environmental stresses, such as oxygen, heat, light, and acidic pH treatment. Herein, β-carotene microcapsules with enhanced bioaccessibility and physicochemical stability were fabricated as colorants for 3D printing. To achieve this goal, the effect of combined antioxidants with diverse polarities and concentrations, including α-tocopherol (TOC, 3.3 ~ 11.7 wt%), ascorbyl palmitate (AP, 1.98 ~ 7.02 wt%), and sodium ascorbate (SA, 4.64 ~ 11.36 wt%), on the physicochemical stability and bioaccessibility of β-carotene microcapsules, was investigated. The response surface methodology (RSM) results expounded that the antioxidant levels along with two response variables (storage degradation rate and photolysis half-life of β-carotene) were well fitted with high accuracy. Both storage and photolysis stability of β-carotene were enhanced by raising the antioxidant levels while excessive TOC and AP might reversely boost its degradation. The optimized formula of AP, TOC, and SA was 4.467%, 6.610%, and 8.815%, respectively. In this case, the storage degradation rate and photolysis half-life of β-carotene were 19.09% and 4.46 h−1, respectively, and the resulting β-carotene microcapsules exhibited lower cis-isomer ratio (11.05%), higher loading rate (20.58%), and bioaccessibility (4.18%). Furthermore, when used as colorants in 3D printed pomelo purees, β-carotene microcapsules exhibited strong tolerance against thermal degradation and color fading during streaming treatment.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.