使用麦芽糊精、阿拉伯胶和乳清蛋白分离物对甜菜根提取物（L.）进行微囊化以强化酸奶。
Yogurt fortification by microencapsulation of beetroot extract ( L.) using maltodextrin, gum arabic, and whey protein isolate.
作者信息
Yousefi Shima, Kavyanirad Mohammad, Aminifar Mehrnaz, Weisany Weria, Mousavi Khaneghah Amin
机构信息
Department of Agriculture and Food Science Islamic Azad University Science and Research Branch Tehran Iran.
Standard Research Institute - SRI Karaj Iran.
出版信息
Food Sci Nutr. 2022 May 11;10(6):1875-1887. doi: 10.1002/fsn3.2804. eCollection 2022 Jun.
The effect of three different coating materials, including maltodextrin (MD, 9.95-20.05%), gum arabic (GA, 4.98-10.02%), and whey protein isolate (WPI, 4.95-15.05%), was optimized in order to produce high-quality beetroot extract powder (BEP) using response surface modeling (RSM). Beetroot extract (BE) was encapsulated using MD, GA, and WPI by implementing a spray-drying method. The highest total phenolic content (TPC) was obtained at 15% MD, 7.5% GA, and 10% WPI. The same results were achieved for antioxidant activity. Increasing the MD and GA contents resulted in reducing the moisture adsorption of microencapsulated BEP.
为了使用响应面模型（RSM）生产高质量的甜菜根提取物粉末（BEP），对三种不同的包衣材料（包括麦芽糊精（MD，9.95 - 20.05%）、阿拉伯胶（GA，4.98 - 10.02%）和乳清蛋白分离物（WPI，4.95 - 15.05%））的效果进行了优化。通过喷雾干燥法，用MD、GA和WPI对甜菜根提取物（BE）进行包封。在MD含量为15%、GA含量为7.5%、WPI含量为10%时，获得了最高的总酚含量（TPC）。抗氧化活性也得到了相同的结果。增加MD和GA的含量导致微胶囊化BEP的水分吸附减少。
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