Elsebaie Essam Mohamed, Asker Galila Ali, Mousa Mona Metwally, Kassem Mona Morgan, Essa Rowida Younis
Food Technology Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Shiekh 33516, Egypt.
Food Science & Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31511, Egypt.
Foods. 2022 Feb 27;11(5):707. doi: 10.3390/foods11050707.
might be considered an alternative and promising dietary ingredient for antioxidants. There have not been any reports on the incorporation of free fern powder (FAP) or its microcapsules in foods, especially fresh pasta, yet. Microencapsulation was used to mask the undesirable taste and odour of as well as to preserve its antioxidant potential. The current study concentrated on two major goals. The first goal was to use alginate as a wall material for FAP encapsulation, as well as to characterise the FAP microcapsule for its encapsulation efficiency, solubility, and thermal stability. The second goal was to assess the impact of integrating FAP or its microcapsules into fresh macaroni on its colour parameters, cooking quality, texture properties, and sensory characteristics. The microspheres had a high encapsulation efficiency (88.19%) and a low water solubility (85.23 g/kg), making them suitable for use in foods that require cooking in water. When compared to free powder, encapsulation reduced the antioxidant activity loss rate by 67.73%. All the cooking and textural properties of fresh macaroni were not significantly affected, except for water absorption and weight gain, but the overall acceptability index (85.13%) was not affected by microcapsule incorporation.
可能被认为是一种用于抗氧化剂的替代且有前景的膳食成分。目前尚未有关于将游离蕨粉（FAP）或其微胶囊添加到食品中，特别是新鲜面食中的报道。微胶囊化用于掩盖其不良味道和气味，并保留其抗氧化潜力。当前的研究集中在两个主要目标上。第一个目标是使用藻酸盐作为FAP包封的壁材，并对FAP微胶囊的包封效率、溶解性和热稳定性进行表征。第二个目标是评估将FAP或其微胶囊整合到新鲜通心粉中对其颜色参数、烹饪质量、质地特性和感官特性的影响。微球具有较高的包封效率（88.19%）和较低的水溶性（85.23 g/kg），使其适用于需要水煮的食品。与游离粉末相比，微胶囊化使抗氧化活性损失率降低了67.73%。新鲜通心粉的所有烹饪和质地特性，除了吸水性和重量增加外，均未受到显著影响，但总体可接受性指数（85.13%）不受微胶囊添加的影响。
