Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China.
Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China.
Food Chem. 2021 Nov 15;362:130218. doi: 10.1016/j.foodchem.2021.130218. Epub 2021 May 26.
In this research, three various Mw of chitosan (CS)-gallic acid (GA) conjugates were synthesized, characterized, and used for improvement of physicochemical stability of β-carotene (BC) nanoemulsion (NE) by layer-by-layer technique. GA conjugation degrees were in the following order: HCS (125.6 mg/g) > MCS (102.3 mg/g) > LCS (74.6 mg/g) at GA:CS mass ratio of 0.5:1. Three varying Mw of CS-GA conjugates exhibited pronouncedly higher antioxidant abilities than native CS. For native CS, antioxidant abilities increased with the decrease of Mw. However, HCS-GA conjugate showed the highest antioxidant activity, due to the higher GA conjugation degrees and decreased intramolecular hydrogen bonds and crystallinity in HCS-GA conjugate. CS-GA conjugates substantially improved BC chemical stability in NE than CS and BC retentions were in the following order: HCS-GA (76.8%) > MCS-GA (68.3%) > LCS-GA (53.4%) after 30 days storage. The results obtained may provide some useful information for the applications of CS-GA conjugates for nutraceuticals stabilization in food systems.
在这项研究中，合成了三种不同相对分子质量的壳聚糖（CS）-没食子酸（GA）接枝物，通过层层技术将其用于改善β-胡萝卜素（BC）纳米乳液（NE）的物理化学稳定性。GA 接枝度的顺序为：HCS（125.6mg/g）>MCS（102.3mg/g）>LCS（74.6mg/g），GA：CS 质量比为 0.5:1。三种不同相对分子质量的 CS-GA 接枝物表现出明显更高的抗氧化能力，优于天然 CS。对于天然 CS，抗氧化能力随相对分子质量的降低而增加。然而，HCS-GA 接枝物表现出最高的抗氧化活性，这是由于 HCS-GA 接枝物中 GA 接枝度较高、分子内氢键减少和结晶度降低。CS-GA 接枝物在 NE 中显著提高了 BC 的化学稳定性，30 天后的保留率顺序为：HCS-GA（76.8%）>MCS-GA（68.3%）>LCS-GA（53.4%）。研究结果可能为 CS-GA 接枝物在食品系统中用于营养保健品的稳定提供一些有用的信息。
