采用不同蛋白生物聚合物和阿拉伯胶作为壁材对蒙花苣苔提取物进行微胶囊化处理后的物理化学性质、微观结构和贮藏稳定性。
Physicochemical properties, microstructure, and storage stability of Pulicaria jaubertii extract microencapsulated with different protein biopolymers and gum arabic as wall materials.
机构信息
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Department of Biology, Faculty of Science, Sana'a University, Sana'a, Yemen; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.
出版信息
Int J Biol Macromol. 2021 Sep 30;187:939-954. doi: 10.1016/j.ijbiomac.2021.07.180. Epub 2021 Jul 31.
This study aimed to evaluate the possibility of using gum arabic (GA) with different protein materials namely whey protein isolate (WP), sodium caseinate (SC), and soybean protein (SP) as wall materials to encapsulate Pulicaria jaubertii extract (PJ) using freeze-drying. Four formulations of microencapsulation of Pulicaria jaubertii extract (MPJE) were produced, including WPGA-MPJE, SCGA-MPJE, SPGA-MPJE, and GA-MPJE. The formulations were stored at 4 °C and 25 °C for 28 days to assess the storage stability. The results indicated that mixtures of proteins with GA improved the physicochemical properties and bioactive content of the MPJE compared to GA-MPJE. The SCGA-MPJE formula showed optimal values of particle size (450.13 nm), polydispersity index (0.33), zeta potential (74.63 mV), encapsulation efficiency (91.07%), total phenolic content (25.51 g GAE g capsules), and antioxidants compounds, as well as presented a lower release of bioactive composites with high oxidative stability during storage at 4 °C and 25 °C. The microstructure of MPJE formulations showed a flat surface without any visible cracking on surfaces. The microcapsules prepared from protein mixtures with GA, especially the SCGA-MPJE formula, are the most efficient in encapsulating the plant extract derived from the PJ, which could be useful for application in various industrial fields.
本研究旨在评估使用阿拉伯树胶（GA）与不同蛋白质材料（即乳清蛋白分离物（WP）、酪蛋白酸钠（SC）和大豆蛋白（SP））作为壁材，使用冷冻干燥法包埋蓬子菜提取物（PJ）的可能性。制备了四种蓬子菜提取物微胶囊化制剂（MPJE），包括 WPGA-MPJE、SCGA-MPJE、SPGA-MPJE 和 GA-MPJE。将制剂在 4°C 和 25°C 下储存 28 天，以评估储存稳定性。结果表明，与 GA-MPJE 相比，蛋白质与 GA 的混合物改善了 MPJE 的物理化学性质和生物活性含量。SCGA-MPJE 配方显示出最佳的粒径（450.13nm）、多分散指数（0.33）、Zeta 电位（74.63mV）、包封效率（91.07%）、总酚含量（25.51gGAE/g 胶囊）和抗氧化化合物，并且在 4°C 和 25°C 下储存时，生物活性复合材料的释放较低，具有较高的氧化稳定性。MPJE 制剂的微观结构显示出平坦的表面，表面没有任何可见的裂纹。用 GA 与蛋白质混合物制备的微胶囊，特别是 SCGA-MPJE 配方，对植物提取物的包封效率最高，这可能对各种工业领域的应用有用。
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