包埋材料对红姜（Zingiber officinale Roscoe. var. Rubrum）提取物粉末中生物活性化合物在贮藏期间稳定性的作用。
The role of encapsulant materials on the stability of bioactive compounds of red ginger (Zingiber officinale Roscoe. var. Rubrum) extract powder during storage.
机构信息
Food Technology Department, Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Indonesia; Study Centre of Agric. Technology Development, Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Indonesia.
Food Technology Department, Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Indonesia.
出版信息
Food Chem. 2020 Dec 15;333:127490. doi: 10.1016/j.foodchem.2020.127490. Epub 2020 Jul 7.
The aims of this study were to evaluate the role of encapsulant materials on the stability of bioactive compounds of red ginger extract powder during storage and determine the composition of the encapsulant materials which produced red ginger extract powder with best stability of bioactive compounds during storage. This study consisted of three compositions of encapsulant materials which are maltodextrin:gum arabic with ratio 10:0, 8:2, and 5:5. The results showed that several compositions of encapsulant materials produced different stability of bioactive compounds of red ginger extract powder. Based on the study result, increasing amount of gum arabic used had better protection to the stability of bioactive compounds of the powders during storage.
本研究的目的是评估包埋材料在储存过程中对红姜提取物粉末中生物活性化合物稳定性的影响，并确定包埋材料的组成，以获得在储存过程中生物活性化合物稳定性最佳的红姜提取物粉末。本研究包括三种包埋材料的组成，即麦芽糊精：阿拉伯胶的比例为 10:0、8:2 和 5:5。结果表明，几种包埋材料的组成对红姜提取物粉末中生物活性化合物的稳定性产生了不同的影响。根据研究结果，使用更多的阿拉伯胶对粉末中生物活性化合物的稳定性在储存过程中有更好的保护作用。
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