开发基于蜂胶提取物和膨润土酚类化合物的天然成分及其在卡拉胶水凝胶中的应用

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-09-19 DOI:10.1016/j.jfoodeng.2024.112327

Wilson Daniel Caicedo Chacon , Elder dos Santos Araujo , Loic Hilliou , Germán Ayala Valencia

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引用次数: 0

摘要

如今，消费者对更天然、更环保的食品添加剂的需求与日俱增。目前的研究旨在生产一种基于膨润土和绿蜂胶提取物中的酚类化合物的新型添加剂，并研究这种添加剂对卡拉胶水凝胶流变特性的影响。新添加剂（生物杂化物）是酚类化合物吸附在粘土小板上后得到的。吸附机理可以用 Langmuir 和 Freundlich 模型来解释，即吸附的酚类化合物在粘土表面形成单层和多层。尽管吸附了酚类化合物，膨润土的物理化学属性仍保持不变。生物杂化物（BH）的加入提高了卡拉胶水凝胶的溶胶-凝胶转变温度。这项研究首次报道了一种具有食品应用潜力的新型天然成分的开发和应用。

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Development of a natural ingredient based on phenolic compounds from propolis extract and bentonite and its application in carrageenan hydrogels

Nowadays, there is an increasing consumer demand for more natural and environmentally friendly food additives. The current research aimed to produce and characterize a new additive based on bentonite and the phenolic compounds from green propolis extract, as well as to characterize the effect of this additive on the rheological properties of carrageenan hydrogels. The new additive (biohybrid) was obtained after the adsorption of phenolic compounds on the clay platelets. The adsorption mechanism was explained by Langmuir and Freundlich models, which suggested that adsorbed phenolic compounds form a monolayer and multilayers on the clay surface. Despite phenolic adsorption, the physico-chemical attributes of the bentonite remained unchanged. The incorporation of the biohybrid (BH) increased the sol-gel transition temperature of carrageenan hydrogels. This research reports for the first time the development and application of a new natural ingredient with potential food applications.

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.