Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Galati, Romania.
The Department of Traditional Fermentation Engineering (Brewing), China National Research Institute of Food and Fermentation Industries, Beijing, China.
J Sci Food Agric. 2021 May;101(7):2676-2686. doi: 10.1002/jsfa.10892. Epub 2020 Oct 29.
Anthocyanins were extracted from grape skins by a combination of ethanolic-ultrasonic assisted methods and were then encapsulated by freeze-drying in soy phosphatidylcholine vesicles with the addition of different polymers, such as pectin, acacia gum, and whey protein isolate. The goal of this research was to microencapsulate anthocyanin compounds extracted from grape skins, to characterize the stability and behavior of the vesicles and then to use them to obtain a new light formulated mayonnaise.
The particle size ranged from 900 nm in the control condition to 250 nm in vesicles loaded with whey proteins. The powders showed higher encapsulation efficiency for all variants, ranging from 81 to 96%. Vibrational spectroscopy revealed better inclusion of anthocyanins in polysaccharide-based coacervates, whereas in protein-based coacervates a possible interaction of anthocyanins with amine groups was observed. The vesicles were tested for in vitro release, and the results confirmed the gradual release of the anthocyanins in both stages of digestion, with a residual content of about 50% in the vesicles. The powders displayed high stability during storage in the dark at 4 °C. The panelists appreciated the new light formulated mayonnaises enriched with 10% dried vesicles compared with the control sample, in particular samples with acacia gum.
The study revealed that polymer-loaded vesicles presented stability in simulated gastrointestinal fluids and have proved successful in obtaining new light enriched mayonnaises. © 2020 Society of Chemical Industry.
本研究采用乙醇-超声辅助法从葡萄皮中提取花色苷，然后通过冷冻干燥法将其包封在添加不同聚合物（如果胶、阿拉伯胶和乳清蛋白分离物）的大豆卵磷脂囊泡中。本研究的目的是微封装从葡萄皮中提取的花色苷化合物，对囊泡的稳定性和行为进行表征，然后使用它们来获得一种新的轻质配方蛋黄酱。
控制条件下的粒径范围为 900nm，而负载乳清蛋白的囊泡的粒径范围为 250nm。所有变体的粉末显示出更高的包封效率，范围为 81%至 96%。振动光谱表明，花色苷在多糖凝聚物中的包封效果更好，而在蛋白质凝聚物中观察到花色苷与胺基之间可能存在相互作用。对囊泡进行了体外释放测试，结果证实了花色苷在两个消化阶段的逐渐释放，囊泡中的残留含量约为 50%。粉末在 4°C 暗处储存期间表现出高稳定性。与对照样品相比，品评小组更喜欢用 10%干燥囊泡强化的新型轻质蛋黄酱，特别是含有阿拉伯胶的样品。
研究表明，负载聚合物的囊泡在模拟胃肠道液体中表现出稳定性，并成功获得了新的轻质强化蛋黄酱。© 2020 化学工业协会。
