Zhejiang University Tea Research Institute, Hangzhou 310058, China.
CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
Food Chem. 2020 Oct 1;326:126963. doi: 10.1016/j.foodchem.2020.126963. Epub 2020 May 4.
Neat epigallocatechin gallate (EGCG) has low bioavailability and tuna oil (TO) is prone to oxidation. Broccoli byproducts (BBP) were used for preparing TO-BBP (25% oil, dry basis) and TO-EGCG-BBP (20% oil and 20% EGCG, dry basis) powders. The gross composition and surface fat of powders and morphology of reconstituted emulsions were characterized. Oxipres® data (80 °C, 5 bar oxygen pressure) showed that the TO-EGCG-BBP formulation was more oxidatively stable [Induction period (IP) > 100 h] than TO-BBP (IP ~ 20 h). During in vitro digestion, 90% of EGCG was recovered in the whole intestinal digesta of the TO-EGCG-BBP formulation compared to 76% for the EGCG-BBP formulation and 66% for the neat EGCG. The use of BBP for co-delivering EGCG and TO increases oxidative stability of TO and improves EGCG stability during in vitro digestion. This study highlights the potential for formulating functional ingredient with BBP and contribute to food waste reduction.
没食子儿茶素没食子酸酯（EGCG）的生物利用度低，而金枪鱼油（TO）容易氧化。本研究以西兰花副产物（BBP）为原料，制备了 TO-BBP（25%油，干基）和 TO-EGCG-BBP（20%油和 20%EGCG，干基）粉末。对粉末的总组成和表面脂肪以及复乳的形态进行了表征。Oxipres®数据（80°C，5 巴氧气压力）表明，与 TO-BBP（IP~20 h）相比，TO-EGCG-BBP 配方更具氧化稳定性（IP>100 h）。在体外消化过程中，TO-EGCG-BBP 配方中 90%的 EGCG 被回收于整个肠内消化物中，而 EGCG-BBP 配方和纯 EGCG 配方分别为 76%和 66%。BBP 用于共递送 EGCG 和 TO 可提高 TO 的氧化稳定性，并改善 EGCG 在体外消化过程中的稳定性。本研究突出了用 BBP 配方功能性成分的潜力，并有助于减少食物浪费。
