Mokgaetji Johanna Mokale, Sreejarani Kesavan Pillai, Dharini Sivakumar
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引用次数: 0
Abstract
Microbeads of raspberry extract were produced using encapsulation matrices alginate + pea protein isolate + psyllium mucilage, alginate + pea protein isolate + psyllium mucilage + okra, and alginate + pea protein isolate + psyllium mucilage + Aloe ferox gel + gallic acid using freeze-drying method. The microbeads were characterised and assessed for their effectiveness on the release, bioaccessibility, of anthocyanin components and antioxidant activities during in vitro digestion. Alginate + pea protein isolate + psyllium mucilage + Aloe ferox gel + gallic acid matrix showed the highest encapsulation efficiency of 91.60% while the lowest encapsulation efficiency was observed in alginate + pea protein isolate + psyllium mucilage + okra (69.94%). Scanning electron microscope images revealed spherical shapes and varying surface morphologies for different encapsulation matrices. Despite the differences observed in Fourier transform infrared spectra, microbeads showed similar thermal degradation patterns. X-ray diffractograms showed amorphous structures for different encapsulation matrices. Comparatively, alginate+ pea protein isolate + psyllium mucilage + Aloe ferox gel + gallic acid microbeads exhibited the highest bioaccessibility for total phenols (93.14%), cyanidin-3-O-sophoroside (54.61%), and cyanidin-3-O-glucoside (55.30%). The encapsulation matrices of different biopolymer combinations (alginate+ pea protein isolate+ psyllium mucilage, alginate + pea protein isolate + psyllium mucilage + okra, and alginate + pea protein isolate + psyllium mucilage + Aloe ferox gel + gallic acid) enhanced anthocyanin stability and protected it against in vitro degradation of bioactive compounds.
采用海藻酸盐+豌豆分离蛋白+车前草粘液、海藻酸盐+豌豆分离蛋白+车前草粘液+黄葵、海藻酸盐+豌豆分离蛋白+车前草粘液+芦荟铁凝胶+没食子酸等封装基质，采用冷冻干燥法制备覆盆子提取物微珠。研究了微球在体外消化过程中对花青素成分释放、生物可及性和抗氧化活性的影响。海藻酸盐+豌豆分离蛋白+车前草粘液+芦荟铁素凝胶+没食子酸基质的包封率最高，为91.60%，海藻酸盐+豌豆分离蛋白+车前草粘液+秋葵包封率最低，为69.94%。扫描电镜图像显示，不同封装材料的表面形貌各异，呈球形。尽管在傅里叶变换红外光谱中观察到差异，但微珠表现出相似的热降解模式。x射线衍射图显示不同封装材料的非晶态结构。相比之下，海藻酸盐+豌豆分离蛋白+洋前草粘液+芦荟铁素凝胶+没食子酸微球对总酚的生物可达性最高（93.14%），花青素-3- o -苦参苷（54.61%）和花青素-3- o -葡萄糖苷（55.30%）。不同生物聚合物组合（海藻酸盐+豌豆分离蛋白+车前草黏液，海藻酸盐+豌豆分离蛋白+车前草黏液+黄葵，海藻酸盐+豌豆分离蛋白+车前草黏液+芦荟铁凝胶+没食子酸）的包封基质增强了花青素的稳定性，并保护其免受生物活性化合物的体外降解。
期刊介绍：
Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal:
manuscripts regarding research proposals and research ideas will be particularly welcomed
electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material
we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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