Spinelli Sara, Lecce Lucia, Likyova Desislava, Del Nobile Matteo Alessandro, Conte Amalia
Department of Agricultural Sciences, Food and Environment, University of Foggia, Italy.
J Sci Food Agric. 2018 May;98(7):2582-2586. doi: 10.1002/jsfa.8750. Epub 2017 Dec 7.
The orange industry produces considerable amounts of by-products, traditionally used for animal feed or fuel production. Most of these by-products could be used as functional ingredients. To assess the potential food application of orange epicarp, different percentages of micro-encapsulated orange extract were added to fresh fish burgers. Then, an in vitro digestion was also carried out, before and after micro-encapsulation, to measure the bio-accessibility of the active compounds.
A significant increase of bio-accessibility of bioactive compounds has been observed in the orange epicarp extract after micro-encapsulation by spray-drying. From the sensory point of view, the fish sample enriched with 50 g kg micro-encapsulated extract was the most comparable to the control burger, even if it showed a higher phenolic, flavonoid and carotenoid bio-accessibility.
Orange epicarp may be used as a food additive to enhance the health content of food products. The micro-encapsulation is a valid technique to protect the bioactive compounds and increase their bio-accessibility. © 2017 Society of Chemical Industry.
橙子产业会产生大量副产品，传统上用于动物饲料或燃料生产。这些副产品大多可作为功能成分。为评估橙皮在食品方面的潜在应用，将不同比例的微胶囊化橙子提取物添加到新鲜鱼肉汉堡中。此外，还在微胶囊化前后进行了体外消化实验，以测定活性化合物的生物可及性。
通过喷雾干燥进行微胶囊化后，橙皮提取物中生物活性化合物的生物可及性显著提高。从感官角度来看，添加50 g/kg微胶囊化提取物的鱼肉样品与对照汉堡最为相似，即便其酚类、黄酮类和类胡萝卜素的生物可及性更高。
橙皮可用作食品添加剂，以提高食品的健康成分含量。微胶囊化是保护生物活性化合物并提高其生物可及性的有效技术。© 2017化学工业协会。
