Department of Consumer and Food Sciences, Faculty of Natural and Agricultural Sciences, University of Pretoria, PO Box 0028, Pretoria, South Africa.
Department of Consumer and Food Sciences, Faculty of Natural and Agricultural Sciences, University of Pretoria, PO Box 0028, Pretoria, South Africa.
Food Chem. 2023 Jan 15;399:133981. doi: 10.1016/j.foodchem.2022.133981. Epub 2022 Aug 23.
The main limitation associated with the oral delivery of ascorbyl palmitate, a potent food antioxidant, is its susceptibility to oxidative deterioration. The main objective of the current research was to encapsulate ascorbyl palmitate into corn starch matrix using extrusion cooking and evaluate its release behavior and oxidative stability. Results showed that ascorbyl palmitate was efficiently encapsulated (96.06-99.28%) in the starch matrix using the extrusion technique. The release behavior of ascorbyl palmitate from the extruded starch matrix during simulated upper gastrointestinal tract conditions was slow but steady (18.92-28.32% after 180 min) and presented a sustainable antioxidant activity. Acid treatment (pH 2.0) increased the release rate of ascorbyl palmitate from the extruded starch matrix. Furthermore, the antioxidant capacity of ascorbyl palmitate released from the extruded samples stored in both darkness and under UV radiation at 40 °C was found to be remarkably retained (p > 0.05) for up to three months.
棕榈酸抗坏血酸酯（一种有效的食品抗氧化剂）经口服摄入的主要局限性在于其易发生氧化降解。本研究的主要目的是使用挤压蒸煮技术将棕榈酸抗坏血酸酯包封入玉米淀粉基质中，并评估其释放行为和氧化稳定性。结果表明，通过挤压技术可以有效地（96.06-99.28%）将棕榈酸抗坏血酸酯包封在淀粉基质中。在模拟上胃肠道条件下，棕榈酸抗坏血酸酯从挤出淀粉基质中的释放行为缓慢但稳定（180 分钟后为 18.92-28.32%），并呈现出持续的抗氧化活性。酸处理（pH 2.0）会增加挤出淀粉基质中棕榈酸抗坏血酸酯的释放速率。此外，在 40°C 下避光和在 UV 辐射下储存的挤出样品中释放的棕榈酸抗坏血酸酯的抗氧化能力在长达三个月的时间内（p > 0.05）显著保留。
