School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xuefu Road, Xi'an, Shaanxi 710021, People's Republic of China.
College of Biology and Food Engineering, Anyang Institute of Technology, Huanghe Road, Anyang, Henan 455000, People's Republic of China.
J Agric Food Chem. 2020 Sep 16;68(37):10149-10156. doi: 10.1021/acs.jafc.0c03978. Epub 2020 Sep 3.
The food industry is exploring the natural environment to identify botanical extracts that can be used as functional ingredients that can replace synthetic ingredients in foods. In the present study, the ability of black rice anthocyanins as natural antioxidants to inhibit both lipid and protein oxidation in protein-stabilized oil-in-water emulsions was examined. Whey-protein-stabilized emulsions were prepared containing 0, 0.02, 0.04, and 0.06% (w/v) anthocyanins, and then the impact of this plant-based extract on their physical and chemical stabilities was evaluated. The addition of the anthocyanins improved the physical stability of the emulsions in a dose-dependent manner by inhibiting droplet aggregation during storage (35 °C for 5 days). The anthocyanins also exhibited good antioxidant activity in a dose-dependent manner, as seen by their capacity for inhibiting both lipid oxidation (reduced lipid hydroperoxides and malondialdehyde) and protein oxidation (reduced carbonyl and Schiff base formation, intrinsic fluorescence loss, and molecular weight changes). Black rice anthocyanins may therefore be an effective botanical extract for improving the stability of protein-stabilized food emulsions by inhibiting oxidative reactions.
食品行业正在探索自然环境，以确定可作为功能性成分的植物提取物，这些成分可以替代食品中的合成成分。在本研究中，研究了黑米花色苷作为天然抗氧化剂抑制蛋白稳定的油包水乳液中脂质和蛋白质氧化的能力。制备了含有 0、0.02、0.04 和 0.06%（w/v）花色苷的乳清蛋白稳定的乳液，然后评估了这种植物提取物对其物理和化学稳定性的影响。花色苷的添加通过抑制储存过程中的液滴聚集（在 35°C 下 5 天），以剂量依赖的方式改善了乳液的物理稳定性。花色苷还表现出良好的抗氧化活性，这可以通过它们抑制脂质氧化（减少脂质过氧化物和丙二醛）和蛋白质氧化（减少羰基和希夫碱形成、内在荧光损失和分子量变化）的能力看出。因此，黑米花色苷可以通过抑制氧化反应有效提高蛋白稳定的食品乳液的稳定性。
