通过离子凝胶化和喷雾冷却法对绿茶多酚进行微囊化。
Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods.
作者信息
Cutrim Camila Sampaio, Alvim Izabela Dutra, Cortez Marco Antonio Sloboda
机构信息
1Laboratory of Technology of Dairy Products, Food Technology Department, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, Rio de Janeiro 24230-340 Brazil.
2Cereal and Chocolate Technology Center, Food Technology Institute (ITAL), Brasil Avenue, 2880, Campinas, São Paulo 13070-178 Brazil.
出版信息
J Food Sci Technol. 2019 Aug;56(8):3561-3570. doi: 10.1007/s13197-019-03908-1. Epub 2019 Jul 5.
The consumption of teas has been increasing with the dissemination of information regarding the health benefits of its constituents. Obtaining food products with healthier profiles is already a reality for industry with the increasing development of new functional ingredients, including the use of tea and its derivatives (extracts). This work aimed to evaluate the encapsulation of green tea extract powder in lipid microparticles (LMP) by the spray chilling method and in ionic gelation microparticles (IGMP) by the ionic gelation method to obtain polyphenol-rich water insoluble components. Microparticles were adequately obtained in both methods, with typical physical characteristics consistent with the results in literature results, 83.5 ± 2.8% encapsulation efficiency for LMP and 72.6 ± 0.4% for IGMP, and antioxidant activity (IC50 μg/mL) of 33,169.4 ± 123.8 (IGMP) and 2099.7 ± 35.3 (LMP). The microparticles samples were considered suitable as ingredients for add polyphenols in foods.
随着有关茶成分对健康有益的信息传播，茶的消费量一直在增加。随着包括茶及其衍生物（提取物）在内的新功能成分的不断开发，获得具有更健康特性的食品对食品行业来说已成为现实。这项工作旨在通过喷雾冷却法评估脂质微粒（LMP）中绿茶提取物粉末的包封情况，并通过离子凝胶法评估离子凝胶微粒（IGMP）中绿茶提取物粉末的包封情况，以获得富含多酚的水不溶性成分。两种方法均成功制备出微粒，其典型物理特性与文献结果一致，LMP的包封效率为83.5±2.8%，IGMP的包封效率为72.6±0.4%，抗氧化活性（IC50 μg/mL）分别为33169.4±123.8（IGMP）和2099.7±35.3（LMP）。微粒样品被认为适合作为在食品中添加多酚的成分。
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