Ko Jin-A, Ryu Young-Bae, Lee Woo-Song, Ameer Kashif, Kim Young-Min
Department of Food Science and Technology, Chonnam National University, Gwangju 61186, Korea.
Functional Biomaterial Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup-si 56212, Korea.
Foods. 2021 Nov 15;10(11):2803. doi: 10.3390/foods10112803.
In this study, the optimization and modeling of microwave-assisted extraction (MAE) of water-soluble curcuminoids prepared using novel steviol glycosides (SGs) was carried out using four independent process variables at varying levels-: microwave power (50-200 W), : stevioside concentration (50-200 mg/mL), : curcumin concentration (20-200 mg/mL), and : time (1-10 min)-in response surface methodology configuration. Moreover, the effects of stevioside, as the most cost-effective natural solubilizer, were also evaluated. The water solubility of curcuminoids increased from 11 to 1320 mg/L with the addition of stevioside as a natural solubilizer. Moreover, microwave heating synergistically with stevioside addition significantly ( < 0.05) increased the solubility up to 5400 mg/L. Based on the results, the optimum conditions providing the maximum solubilization of 16,700 mg/L were 189 W microwave power, 195 g/L stevioside concentration, 183 g/L curcuminoid concentration, and 9 min of incubation time. Moreover, MAE of curcuminoids using SGs might render a significant advantage for its wide-scale application to solubilizing the multitude of insoluble functional flavonoids in fruits, plants, and food materials.
在本研究中，采用响应面法，利用四个不同水平的独立工艺变量——微波功率（50 - 200 W）、甜菊糖苷浓度（50 - 200 mg/mL）、姜黄素浓度（20 - 200 mg/mL）和时间（1 - 10 min），对使用新型甜菊糖苷（SGs）制备水溶性姜黄素类化合物的微波辅助萃取（MAE）进行了优化和建模。此外，还评估了作为最具成本效益的天然增溶剂的甜菊糖苷的效果。添加甜菊糖苷作为天然增溶剂后，姜黄素类化合物的水溶性从11 mg/L增加到1320 mg/L。此外，微波加热与添加甜菊糖苷协同作用显著（<0.05）提高了溶解度，最高可达5400 mg/L。根据结果，提供最大溶解度16700 mg/L的最佳条件为微波功率189 W、甜菊糖苷浓度195 g/L、姜黄素类化合物浓度183 g/L和孵育时间9 min。此外，使用SGs对姜黄素类化合物进行微波辅助萃取可能为其大规模应用提供显著优势，以溶解水果、植物和食品原料中大量不溶性功能性黄酮类化合物。
