School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Queensland 4072, Australia.
Progel Pty. Ltd., Level 7, GP South, Staff House Road, The University of Queensland, Brisbane, Queensland 4071, Australia.
Food Chem. 2022 Mar 1;371:131382. doi: 10.1016/j.foodchem.2021.131382. Epub 2021 Oct 11.
Effects of low methoxyl pectin, milk protein concentrate (MPC), and waxy starch on the encapsulation of green tea-polyphenols in alginate gels produced using spray aerosol technique were evaluated. MPC and waxy starch treated first by cold-renneted induced gelation method and gelatinization method, respectively. DSC thermal analysis and FTIR spectroscopy were used to prove the presence of polyphenols in gel matrixes. The encapsulation efficiency (%EE) and the polyphenols release were investigated using Folin-Ciocalteu assay. The results showed that the addition of biopolymers into alginate gels increased the encapsulation efficiency (%EE) but reduced the release percentage of polyphenol in water and simulated gastric fluid (SGF). Among the three biopolymers, cold-renneted MPC gave the best protection for polyphenols encapsulated in alginate microgels. It increased %EE from 63% to 68% in fresh gels, reduced the release percentage in water from 72% to 62% and reduced the release percentage in SGF from 76% to 67%.
采用喷雾气溶胶技术，研究了低甲氧基果胶、牛奶蛋白浓缩物（MPC）和蜡质淀粉对绿茶多酚在海藻酸钠凝胶中包埋的影响。MPC 和蜡质淀粉分别采用冷凝诱导凝胶化法和糊化法进行预处理。通过差示扫描量热法（DSC）和傅里叶变换红外光谱（FTIR）分析证明了多酚在凝胶基质中的存在。采用福林-肖卡（Folin-Ciocalteu）法测定包埋效率（%EE）和多酚释放。结果表明，将生物聚合物添加到海藻酸钠凝胶中可以提高包埋效率（%EE），但降低了水和模拟胃液（SGF）中多酚的释放百分比。在三种生物聚合物中，冷凝 MPC 对包埋在海藻酸钠微凝胶中的多酚提供了最佳的保护。它将新鲜凝胶中的包埋效率从 63%提高到 68%，将水释放百分比从 72%降低到 62%，将 SGF 中的释放百分比从 76%降低到 67%。
