Ramos-Hernández Jorge A, Lagarón José M, Calderón-Santoyo Montserrat, Prieto Cristina, Ragazzo-Sánchez Juan A
Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. 63175 Tepic, Nayarit Mexico.
Novel Materials and Nanotechnology Group, IATA-CSIC, Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain.
J Food Sci Technol. 2021 Apr;58(4):1593-1603. doi: 10.1007/s13197-020-04672-3. Epub 2020 Aug 7.
In this work, different whey protein (WP) ratios (5, 10, 20, 30, 40 and 50% w/w) were added as stabilizers to high degree of polymerization Agave fructans (HDPAF) capsules to decrease the hygroscopicity. Results showed that the WP and HDPAF in 1:520:80 ratio (20/80 w/w) decreased significantly the hygroscopicity of capsules from 12.19 to 8.34%. Additionally, this polymeric mixture was assessed for the encapsulation of sea grape ( L.) leaf extract was achieved by via electrospray, using this biopolymers mixture. Scanning electron microscopy (SEM) images exhibited spherical particles with sizes from 655 to 7250 nm. The thermal stability of encapsulated extract was demonstrated by via thermogravimetric analysis. The in vitro release study in simulated stomach (0-180 min) and intestine conditions (0-300 min) showed the controlled release of the controlled release of the encapsulated extract. The encapsulated extract and its bioavailability in simulating the stomach (0-180 min) and small intestine (0-300 min) Therefore, HDPAF-WP is a viable option as an encapsulating matrix susceptible to be used in the food, pharmaceutical, and cosmetic industries.
在这项工作中，将不同比例（5%、10%、20%、30%、40%和50% w/w）的乳清蛋白（WP）作为稳定剂添加到高聚合度龙舌兰果聚糖（HDPAF）胶囊中，以降低其吸湿性。结果表明，WP与HDPAF比例为1:5（20/80 w/w）时，胶囊的吸湿性显著降低，从12.19%降至8.34%。此外，使用这种生物聚合物混合物，通过电喷雾法对该聚合物混合物进行了海葡萄（L.）叶提取物的包封评估。扫描电子显微镜（SEM）图像显示出尺寸为655至7250纳米的球形颗粒。通过热重分析证明了包封提取物的热稳定性。在模拟胃（0 - 180分钟）和肠道条件（0 - 300分钟）下的体外释放研究表明，包封提取物具有控释效果。因此，HDPAF - WP作为一种可用于食品、制药和化妆品行业的包封基质是一个可行的选择。
