乳液凝胶具有双重抗氧化和抗菌功能，优化β-胡萝卜素的输送：利用酚酸修饰琼脂糖

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-28 DOI:10.1016/j.foodhyd.2025.111495

Liling Fu , Yi Ru , Qinglin Hong , Huifen Weng , Yonghui Zhang , Jun Chen , Anfeng Xiao , Qiong Xiao

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引用次数: 0

摘要

琼脂糖，当单独按凝胶强度分类时，证明不足以满足各种应用的不同需求。结构修改提供了一个有前途的途径，以加强其功能特性，从而促进经济增长的琼脂产业链。本研究的重点是琼脂糖作为一种具有特定功能的活性递送材料。用酚酸（对香豆酸、咖啡酸、阿魏酸）对琼脂糖（Na-Ag）进行改性，制备琼脂糖衍生物。结构表征证实了酚酸通过C-6羟基上的酯化反应成功接枝到琼脂糖上，增强了其两亲性。对香豆酸修饰琼脂糖（Pa-Ag）的乳化活性从6.73提高到23.19，咖啡酸（Ca-Ag）和阿魏酸（Fa-Ag）变体的乳化活性也有类似的提高。通过目测和显微观察证实了乳液的稳定性，改性琼脂糖的液滴分布均匀。红细胞溶血试验具有良好的生物相容性和安全性。研究表明，酚酸改性显著提高了琼脂糖的乳化性能和β-胡萝卜素的包封性，为改善各种工业中亲脂化合物的传递和稳定性提供了一条有前途的途径。

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Emulsion gels with dual antioxidant and antibacterial functions for optimized β-carotene Delivery: Utilizing phenolic acid-modified agarose

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Emulsion gels with dual antioxidant and antibacterial functions for optimized β-carotene Delivery: Utilizing phenolic acid-modified agarose

Agarose, when categorized solely by gel strength, proves insufficient in catering to the diverse needs of various applications. Structural modifications offer a promising avenue to bolster its functional properties, thereby fostering economic growth within the agar industry chain. This study focuses on making agarose as an active delivery material with specific functions. Agarose (Na-Ag) was modified with phenolic acid (p-coumaric acid, caffeic acid, ferulic acid) to produce agarose derivatives. Structural characterization confirmed the successful grafting of phenolic acids onto agarose through esterification reactions at the C-6 hydroxyl position, enhancing its amphiphilic properties. Emulsifying activity increased from 6.73 for Na-Ag to 23.19 for p-coumaric acid-modified agarose (Pa-Ag), with similar improvements noted for caffeic acid (Ca-Ag) and ferulic acid (Fa-Ag) variants. Emulsion stability was visually and microscopically confirmed, showing uniform droplet distribution in modified agaroses. Erythrocyte hemolysis assay has good biocompatibility and safety. The study concludes that phenolic acid modifications significantly enhance the emulsifying properties and β-carotene encapsulation of agarose, suggesting a promising approach for improving the delivery and stability of lipophilic compounds in various industries.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.