用于高价值微胶囊刺梨提取物控制递送的水胶体赋形剂分析

IF 4.6 Q1 CHEMISTRY, APPLIED
Ana Fernández-Repetto , Andrea Gómez-Maqueo , Tomás García-Cayuela , Daniel Guajardo-Flores , M. Pilar Cano
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引用次数: 1

摘要

刺梨(Opuntia ficus-indica)富含甜菜素和酚类化合物,是功能成分的潜在来源。然而,上述生物活性物质在储存过程中暴露在空气、光和热下可能会降解,从而限制了它们的应用。为了提高刺梨提取物的稳定性和生物可及性,我们比较了7种辅料混合物的超声辅助冷冻干燥微胶囊化。分析了每个微粒制剂的物理和物理化学性质(湿度、吸湿性、热分析和形态)以及甜菜碱和酚类化合物的定性和定量分析(用高效液相色谱法测定)。在所有微颗粒中均观察到低湿度和吸湿性等提高稳定性的因素。然而,微粒形态受赋形剂配方的影响。甜菜素和酚酸的包封率均在60%以上,而黄酮类化合物的包封率为14 ~ 35%。在此基础上,筛选出3种最佳微颗粒:100%麦芽糖糊精(E2);50%麦芽糊精,25%微晶纤维素,15%羟丙基甲基纤维素,10%黄原胶(E5);和100% β-环糊精(E7)。采用静态体外胃肠道消化法(INFOGEST法)对这些微颗粒进行了体外胃肠道消化,并对其生物活性化合物进行了HPLC定量分析和生物可及性评估。与对照相比,包封的刺梨提取物中生物活性物质的生物可及性有所提高。含有麦芽糖糊精和微晶纤维素(E2)的微颗粒具有最高的生物可及性,在未来的功能食品配方中具有潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Analysis of hydrocolloid excipients for controlled delivery of high-value microencapsulated prickly pear extracts

Analysis of hydrocolloid excipients for controlled delivery of high-value microencapsulated prickly pear extracts

Prickly pears (Opuntia ficus-indica) are potential sources of functional ingredients because they are rich in betalains and phenolic compounds. However, mentioned bioactives may degrade during storage when exposed to air, light, and heat which could limit their application. To increase the stability and bioaccessibility of prickly pear extracts, we compared the ultrasound-assisted freeze-dried microencapsulation of seven excipient mixtures. The physical and physico-chemical properties (humidity, hygroscopicity, thermal analysis and morphology) and the qualitative and quantitative analysis of betalains and phenolic compounds (measured by high performance liquid chromatography) were analysed in each microparticle formulation. Stability-improving factors such as low humidity and hygroscopicity were observed in all microparticles. However, microparticle morphology was influenced by the excipient formulation. Encapsulation efficiency was higher than 60% for betalains and phenolic acids, however, flavonoids encapsulation efficiency was 14–35%. Based on the previous, the three best microparticles were selected: 100% maltodextrin (E2); 50% maltodextrin, 25% microcrystalline cellulose, 15% hydroxyl‑propyl-methyl cellulose, and 10% xanthan gum (E5); and 100% β-cyclodextrin (E7). A static in vitro gastrointestinal digestion (INFOGEST method) was performed with these microparticles where the quantitative analysis of the bioactive compounds (HPLC) and their bioaccessibility was assessed. The bioaccessibility of bioactive compounds in encapsulated prickly pear extracts was improved when compared to the control. Microparticles containing maltodextrin and microcrystalline cellulose (E2) had the highest bioaccessibility and showed potential for the future formulation of functional foods.

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