College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China; College of Food Sciences, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China; Chunguang Agro-product Processing Institute, Wenchang 571333, PR China.
College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China; College of Food Sciences, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China.
Int J Biol Macromol. 2019 Oct 15;139:290-297. doi: 10.1016/j.ijbiomac.2019.07.222. Epub 2019 Aug 1.
A ferulic acid-sugar beet pulp pectin complex (FA-SBPP) was prepared using an immobilized enzyme (Novozym 435®) as the catalyst at 60 °C in a vacuum-controlled system. The structure of FA-SBPP was characterized by FT-IR and NMR (H and C). In addition, the antioxidant activity of FA-SBPP was evaluated according to the DPPH free radical scavenging ability and ORAC values. Moreover, the physical and oxidation stability of the emulsion was evaluated by particle size distribution, cream index (CI), peroxide value (POV), and 2-thiobarbituric acid reactive substance (TBARS) formation. The results showed that esterification between FA and SBPP was confirmed, and the reaction mainly occurred at the C-2, C-3, and C-6 positions. When the concentration was 1.0 mg/mL, the DPPH scavenging activity and total antioxidant activity of FA-SBPP-3 were 80.03% and 355.72 μmol TE/g, respectively. Compared with SBPP, FA-SBPP-stabilized emulsions exhibited significant smaller droplet sizes and lower CIs, POVs and TBARS amounts. Thus, the introduction of FA changed not only the chemical reactivity but also the polarity of SBPP, thereby improving its antioxidant ability and affinity for the oil-water interface. Thus, we provide a multifunctional stabilizer that can reduce the dose of antioxidants or even replace them in oil-in-water emulsions.
采用固定化酶（诺维信 435®）作为催化剂，在真空控制系统中于 60°C 下制备阿魏酸-糖甜菜浆果胶复合物（FA-SBPP）。通过傅里叶变换红外光谱（FT-IR）和核磁共振（H 和 C）对 FA-SBPP 的结构进行了表征。此外，根据 DPPH 自由基清除能力和 ORAC 值评估了 FA-SBPP 的抗氧化活性。此外，通过粒径分布、乳状液稳定性指数（CI）、过氧化物值（POV）和 2-硫代巴比妥酸反应物（TBARS）形成来评估乳液的物理和氧化稳定性。结果表明，FA 与 SBPP 之间发生了酯化反应，反应主要发生在 C-2、C-3 和 C-6 位。当浓度为 1.0mg/mL 时，FA-SBPP-3 的 DPPH 清除活性和总抗氧化活性分别为 80.03%和 355.72μmol TE/g。与 SBPP 相比，FA-SBPP 稳定的乳液表现出明显更小的粒径和更低的 CI、POV 和 TBARS 含量。因此，FA 的引入不仅改变了 SBPP 的化学反应性，而且改变了其极性，从而提高了其抗氧化能力和亲油-水界面的亲和力。因此，我们提供了一种多功能稳定剂，可减少油包水乳状液中抗氧化剂的用量，甚至可以替代它们。
