Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus Santa Apolónia, 1134, 5301-857 Bragança, Portugal; Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus Santa Apolónia, 1172, 5301-855 Bragança, Portugal; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil.
Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus Santa Apolónia, 1134, 5301-857 Bragança, Portugal; Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus Santa Apolónia, 1172, 5301-855 Bragança, Portugal.
Food Chem. 2018 Apr 15;245:845-853. doi: 10.1016/j.foodchem.2017.11.098. Epub 2017 Nov 28.
Mushroom extracts contain bioactive compounds potentially useful to functionalize foodstuffs. Herein, alcoholic extracts of Agaricus bisporus were studied for their bioactivity and viability as functional ingredients in a food product with high water content (yogurt). Extracts were microencapsulated (to improve their stability and hydrophilicity) by spray-drying, using maltodextrin crosslinked with citric acid as encapsulating material. The effect of thermal treatment (after atomization) on crosslinking and bioactivity of microspheres was tested. The incorporation of free and thermally untreated forms resulted in yogurts with higher initial antioxidant activity (EC values: 214 and 272 mg.mL) that decreased after 7 days (EC values: 248 and 314 mg.mL). Contrarily, thermally treated microencapsulated extracts showed higher antioxidant activity after the same period (EC values, 0 days: 106 mg.mL; 7 days: 48.7 mg.mL), in result of an effective protection provided by microencapsulation with crosslinked maltodextrin and citric acid. Functionalized yogurts showed an overall maintenance of nutritional properties.
蘑菇提取物含有生物活性化合物，可能对食品的功能化有用。本文研究了双孢蘑菇的醇提物作为高水分含量食品（酸奶）的功能性成分的生物活性和可行性。使用柠檬酸交联的麦芽糊精作为包埋材料，通过喷雾干燥对提取物进行微囊化（以提高其稳定性和亲水性）。测试了热（喷雾干燥后）处理对微球交联和生物活性的影响。掺入游离和未经热处理的形式会导致酸奶初始抗氧化活性更高（EC 值：214 和 272 mg.mL），但 7 天后会降低（EC 值：248 和 314 mg.mL）。相反，经过同样时间后，热处理的微囊化提取物显示出更高的抗氧化活性（EC 值，0 天：106 mg.mL；7 天：48.7 mg.mL），这是由于用交联麦芽糊精和柠檬酸进行微囊化提供了有效的保护。功能化酸奶总体上保持了营养特性。
