Department of Food Science and Technology, University of California-Davis, Davis, CA 95616, United States.
Department of Food Science and Technology, University of California-Davis, Davis, CA 95616, United States; Department of Agricultural and Biological Engineering, University of California-Davis, Davis, CA 95616, United States.
Food Chem. 2019 Mar 1;275:1-7. doi: 10.1016/j.foodchem.2018.08.121. Epub 2018 Sep 6.
This study evaluated the effects of the intracellular constituents of yeast microcarriers on the thermal and oxidative stability of encapsulated curcumin. Intact yeast cells and plasmolyzed yeast, i.e. yeast cell wall particles (YCWPs), of Saccharomyces cerevisiae were compared to Pickering emulsions in this study. Peroxyl radicals were generated with 2,2'-azobis(2-methylpropionamidine) dihydrochloride (AAPH) and thermal pasteurization was carried out at 70 °C and 90 °C. Analysis of variance (ANOVA) and kinetic modeling were also employed. YWCPs provided significantly higher thermal stability to curcumin (91.8 ± 1.0% and 99.7 ± 3.1% at 70 °C and 90 °C respectively) compared to intact cells and Pickering emulsions; these results in YCWPs were attributed to the lack of native subcellular structures which are prone to denaturation and subsequently release curcumin. Native yeast, however, provided significantly higher oxidative stability to encapsulated curcumin. This oxidative stability in intact cells was ascribed to endogenous, cytoplasmic antioxidants and confirmed with ferric ion reducing antioxidant power (FRAP) assays.
本研究评估了酵母微载体的细胞内成分对包封姜黄素的热稳定性和氧化稳定性的影响。在本研究中，比较了完整酵母细胞和质壁分离酵母（即酵母细胞壁颗粒（YCWP））与 Pickering 乳液。用过氧化氢酶生成过氧自由基 2,2'-偶氮双（2-甲基丙脒）二盐酸盐（AAPH），并在 70°C 和 90°C 下进行热巴氏杀菌。还采用了方差分析（ANOVA）和动力学建模。与完整细胞和 Pickering 乳液相比，YCWP 为姜黄素提供了更高的热稳定性（70°C 时分别为 91.8±1.0%和 99.7±3.1%，90°C 时分别为 91.8±1.0%和 99.7±3.1%）；这归因于缺乏易于变性并随后释放姜黄素的天然亚细胞结构。然而，天然酵母为包封姜黄素提供了更高的氧化稳定性。完整细胞中的这种氧化稳定性归因于内源性细胞质抗氧化剂，并通过铁离子还原抗氧化能力（FRAP）测定得到证实。
