Tomsone Lolita, Galoburda Ruta, Kruma Zanda, Durrieu Vanessa, Cinkmanis Ingmars
Department of Food Technology, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Street 22, LV-3004 Jelgava, Latvia.
Laboratoire de Chimie Agro-industrielle, LCA, Université de Toulouse, INRAE, F-31030 Toulouse, France.
Foods. 2020 Sep 21;9(9):1332. doi: 10.3390/foods9091332.
Horseradish contains many bioactive compounds with antioxidant activity. The current study aimed to evaluate the effect of various wall materials and their ratios on the physical properties and bioactive-compound retention and stability in microencapsulated horseradish leaf and root juices. Horseradish juice was microencapsulated using maltodextrin, maltodextrin/gum Arabic, soy protein isolate, and starch with three different core-to-wall ratios. The total phenolic, total flavonoid, total flavan-3-ol, and total phenolic-acid contents, as well as antioxidant activity, were determined using spectrophotometric methods, whereas individual phenol profiles were determined by high-performance liquid chromatography (HPLC). Multivariate analysis of variance showed that plant material, wall material, and core-to-wall ratio had a significant effect on the bioactive-compound retention and antioxidant-activity preservation. Microcapsules produced from horseradish leaf juice had a significantly higher content of phenolic compounds and antioxidant activity compared to root-juice microcapsules. However, better retention was observed for microencapsulated horseradish root juice. Maltodextrin and maltodextrin/gum Arabic were the most effective wall materials for the retention of bioactive compounds, while they also had a smaller particle size and better solubility. The horseradish-juice microcapsules possess a high content of rutin. The highest stability of bioactive compounds after storage was found at a core-to-wall ratio of 20:80.
辣根含有多种具有抗氧化活性的生物活性化合物。本研究旨在评估各种壁材及其比例对微胶囊化辣根叶汁和根汁物理性质、生物活性化合物保留率及稳定性的影响。采用麦芽糊精、麦芽糊精/阿拉伯胶、大豆分离蛋白和淀粉，以三种不同的芯壁比将辣根汁微胶囊化。使用分光光度法测定总酚、总黄酮、总黄烷 - 3 - 醇和总酚酸含量以及抗氧化活性，而通过高效液相色谱法（HPLC）测定单个酚类物质谱。多变量方差分析表明，植物材料、壁材和芯壁比对生物活性化合物保留率和抗氧化活性保存有显著影响。与根汁微胶囊相比，辣根叶汁制成的微胶囊中酚类化合物含量和抗氧化活性显著更高。然而，微胶囊化辣根根汁的保留效果更好。麦芽糊精和麦芽糊精/阿拉伯胶是保留生物活性化合物最有效的壁材，同时它们的粒径更小且溶解性更好。辣根汁微胶囊含有高含量的芦丁。储存后生物活性化合物在芯壁比为20:80时稳定性最高。
