不同封装技术对荆芥苷的 pH 值、热稳定性和储存稳定性的影响

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal Pub Date : 2024-05-01 DOI:10.1016/j.nfs.2024.100180

Ratchadaporn Yooying, Sudathip Sae-tan, Methavee Peanparkdee

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引用次数: 0

摘要

本研究将蔓越莓素封装在壳聚糖微粒和植物载体纳米粒中，以提高其稳定性和生物利用率。研究了载体类型对牡荆素负载颗粒的 pH 值稳定性、热稳定性和货架期稳定性的影响。游离的牡荆素（V）在 pH 值为 7 时因总酚含量（TPC）最低而降解，而牡荆素载体壳聚糖微粒（V-CHM）和牡荆素载体植物胶体纳米粒（V-PHN）则能提高牡荆素在 pH 值为 7 时的稳定性。V-CHM 和 V-PHN 可延长牡荆素在贮藏 60 天后的 TPC 释放时间和抗氧化活性值。研究结果表明，壳聚糖微粒和植物胶体纳米粒能够克服牡荆素的局限性，使其得以应用。

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Effect of different encapsulation techniques on the pH, thermal and storage stability of vitexin

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Effect of different encapsulation techniques on the pH, thermal and storage stability of vitexin

In this study, vitexin was encapsulated in chitosan microparticles and phytosome nanoparticles, in order to enhance its stability and bioavailability. The effect of types of carrier agents on the pH stability, thermal stability and shelf-life stability of vitexin-loaded particles was investigated. The free vitexin (V) was degraded at pH 7 due to its lowest value of total phenolic content (TPC), whereas vitexin-loaded chitosan microparticles (V-CHM) and vitexin-loaded phytosome nanoparticles (V-PHN) could improve the stability of vitexin at pH 7. After heat treatment at 120 and 150 °C, the V-CHM and V-PHN gave higher release of TPC and antioxidant activity. V-CHM and V-PHN could prolong the release of TPC and antioxidant activity values of vitexin during storage time of 60 days. The results suggest that chitosan microparticles and phytosome nanoparticles has ability to overcome the limitation and enable the application of vitexin.

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production