Toniazzo Taíse, Galeskas Helena, Dacanal Gustavo C, Pinho Samantha C
Dept. of Food Engineering, School of Animal Science and Food Engineering, Univ. of São Paulo (USP), Brazil.
J Food Sci. 2017 Nov;82(11):2626-2633. doi: 10.1111/1750-3841.13922. Epub 2017 Oct 12.
Liposomes are colloidal structures capable of encapsulating, protecting, and releasing hydrophobic bioctives, as flavonoids. Quercetin is a flavonoid with high antioxidant activity that provides benefits to health. The wet-agglomeration processes in high-shear equipment are useful to produce granules from binary mixtures, obtaining a powder with homogeneous composition and without segregation or elutriation of fine particles. In this study, the binary mixtures containing microparticles of native cornstarch and nanoparticles of quercetin liposomes were aggregated in high-shear batches, using maltodextrin solution as binder agent. The cornstarch was enriched by agglomeration with 8%, 22%, and 30% (w/w) of quercetin-loaded lyophilized liposomes and the physical properties were evaluated. The moisture of all formulations showed similar values ranging from 4.42% to 4.57%. The values of hygroscopicity (g adsorbed water/100 g of dry matter) indicated the lyophilized liposomes were able to decrease the capacity of the agglomerated cornstarch to absorb water, decreasing the possibility of microbiological contamination. The addition of quercetin-loaded lyophilized liposomes improved the flowability and turned the powder (agglomerated cornstarch) less cohesive. The pasting properties of enriched agglomerated cornstarch decreased the pasting temperature about 10 °C, and the cornstarch agglomerated with 8% (w/w) of quercetin-loaded lyophilized liposomes showed no significance difference in the peak viscosity. Agglomeration of cornstarch with more than 8% (w/w) lyophilized liposomes decreased the tendency of starch to retrograde, which is very interesting for food products which requires low levels of retrogradation of granules for their stability.
This study is an unprecedent association of 2 technologies, nanoencapsulation and wet agglomeration, here used together to enrich cornstarch with quercetin. The agglomeration process was used to obtain granules of cornstarch, an ingredient extremely used in the food industry, enriched with quercetin-loaded lyophilized liposomes. The goals were both the improvement of the nutritional quality and the increase of the added value of the cornstarch.
脂质体是一种胶体结构，能够包裹、保护并释放疏水性生物活性物质，如类黄酮。槲皮素是一种具有高抗氧化活性的类黄酮，对健康有益。高剪切设备中的湿聚结工艺可用于由二元混合物制备颗粒，得到具有均匀组成且无细颗粒偏析或淘析的粉末。在本研究中，含有天然玉米淀粉微粒和槲皮素脂质体纳米颗粒的二元混合物在高剪切批次中进行聚集，使用麦芽糊精溶液作为粘合剂。通过与8%、22%和30%（w/w）的负载槲皮素的冻干脂质体聚结来富集玉米淀粉，并对其物理性质进行评估。所有配方的水分含量显示出相似的值，范围为4.42%至4.57%。吸湿性值（每100克干物质吸附的水分克数）表明冻干脂质体能够降低聚结玉米淀粉的吸水能力，降低微生物污染的可能性。添加负载槲皮素的冻干脂质体改善了流动性，并使粉末（聚结玉米淀粉）的粘性降低。富集聚结玉米淀粉的糊化特性使糊化温度降低了约10℃，并且与8%（w/w）负载槲皮素的冻干脂质体聚结的玉米淀粉在峰值粘度上无显著差异。玉米淀粉与超过8%（w/w）的冻干脂质体聚结降低了淀粉的回生倾向，这对于需要低水平颗粒回生来保持稳定性的食品非常有趣。
本研究是纳米封装和湿聚结这两种技术的前所未有的结合，在此共同用于用槲皮素富集玉米淀粉。聚结工艺用于获得玉米淀粉颗粒，玉米淀粉是食品工业中极其常用的一种成分，富含负载槲皮素的冻干脂质体。目标是提高营养质量并增加玉米淀粉附加值。
