Gültekin-Özgüven Mine, Karadağ Ayşe, Duman Şeyma, Özkal Burak, Özçelik Beraat
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey.
TUBITAK Marmara Research Center, Food Institute, 41470, Gebze-Kocaeli, Turkey.
Food Chem. 2016 Jun 15;201:205-12. doi: 10.1016/j.foodchem.2016.01.091. Epub 2016 Jan 21.
Fine-disperse anionic liposomes containing black mulberry (Morus nigra) extract (BME) were prepared by high pressure homogenization at 25,000 psi. Primary liposomes were coated with cationic chitosan (0.4, w/v%) using the layer-by-layer depositing method and mixed with maltodextrin (MD) (20, w/v%) prior to spray drying. After that, spray dried liposomal powders containing BME were added to chocolates with alkalization degrees (pH 4.5, 6, 7.5) at conching temperatures of 40 °C, 60 °C, and 80 °C. The results showed that, compared to spray dried extract, chitosan coated liposomal powders provided better protection of anthocyanin content in both increased temperature and pH. In addition, encapsulation in liposomes enhanced in vitro bioaccessability of anthocyanins. Chocolate was fortified with encapsulated anthocyanins maximum 76.8% depending on conching temperature and pH.
通过在25,000磅力/平方英寸的压力下进行高压均质化制备了含有黑桑椹（Morus nigra）提取物（BME）的细分散阴离子脂质体。使用逐层沉积法用阳离子壳聚糖（0.4，w/v%）包被初级脂质体，并在喷雾干燥之前与麦芽糊精（MD）（20，w/v%）混合。之后，将含有BME的喷雾干燥脂质体粉末添加到在40℃、60℃和80℃的精磨温度下具有不同碱化度（pH 4.5、6、7.5）的巧克力中。结果表明，与喷雾干燥提取物相比，壳聚糖包被的脂质体粉末在升高温度和pH值的情况下对花青素含量提供了更好的保护。此外，脂质体包封提高了花青素的体外生物可及性。根据精磨温度和pH值，巧克力中添加包封花青素的含量最高可达76.8%。
