超临界co2萃取的绿咖啡经壳聚糖水凝胶微胶囊化后，可提高人造黄油的氧化稳定性、抗氧化保留率和感官品质

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102580

Masoumeh Javadpour , Elahesadat Hosseini , Leila Nateghi , Sara Bazrafshan

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引用次数: 0

摘要

通过将超临界co2萃取的绿咖啡抗氧化剂（GCSE）微胶囊化到壳聚糖水凝胶（TG-CS）中，研究了人造黄油对氧化变质的敏感性。优化后的提取工艺（70℃，30 MPa， 20%乙醇）得到了高酚含量（36.35 mg GAE/g dw）和抗氧化活性（89.76% DPPH， 91.79% ABTS抑制）的GCSE。包封率为85.28%，包封率为149.54 mg GAE/100 g酚类物质。表征（SEM， FTIR， XRD）证实该颗粒粒径为0.928 μm，稳定性中等（Zeta电位为- 17.66 mV），缓释率为67.33% （6 h）。在人造黄油中，封装的GCSE （T2）保持氧化稳定性(过氧化物：2.02 meq/kg；对茴香胺：4.88 mMol/kg；酸值：1.81 mg NaOH/g)，与合成的TBHQ （T3）相当，而对照（T4）则迅速变质。T2保留了59.48%的DPPH活性（相比之下，免费GCSE、T1保留了51.06%），与T3相当的感官质量(香气、质地、颜色；p比;0.05)。TG-CS微胶囊为脂类食品提供双重功能，清洁标签解决方案，在不影响天然功效的情况下延长保质期。

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Enhancing margarine oxidative stability, antioxidant retention, and sensory quality via tragacanth-chitosan hydrogel microencapsulation of supercritical CO₂-extracted green coffee

Margarine's susceptibility to oxidative deterioration was addressed by microencapsulating supercritical CO₂-extracted green coffee antioxidants (GCSE) in tragacanth-chitosan (TG-CS) hydrogels. Optimized extraction (70 °C, 30 MPa, 20 % ethanol) yielded GCSE with high phenolic content (36.35 mg GAE/g dw) and antioxidant activity (89.76 % DPPH, 91.79 % ABTS inhibition). Encapsulation at a 1:3 TG-CS ratio achieved 85.28 % efficiency, retaining 149.54 mg GAE/100 g phenolics. Characterization (SEM, FTIR, XRD) confirmed micro-scale particles (0.928 μm) with moderate stability (Zeta potential: −17.66 mV) and sustained release (67.33 % over 6 h). In margarine, encapsulated GCSE (T2) maintained oxidative stability (peroxide: 2.02 meq/kg; p-anisidine: 4.88 mMol/kg; acid value: 1.81 mg NaOH/g), comparable to synthetic TBHQ (T3), while the control (T4) deteriorated rapidly. T2 retained 59.48 % DPPH activity (vs. 51.06 % for free GCSE, T1) and matched T3's sensory quality (aroma, texture, color; p > 0.05). TG-CS microencapsulation offers a dual-functional, clean-label solution for lipid-based foods, enhancing shelf life without compromising natural efficacy.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.