School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, China.
School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, China.
Food Chem. 2023 Sep 1;419:136076. doi: 10.1016/j.foodchem.2023.136076. Epub 2023 Mar 29.
Fucoxanthin (FX) extracted from Undaria pinnatifida by an ultrasonic-assisted extraction (UAE) procedure was successfully added to the fermented yogurt through a stably nanoencapsulation. The physicochemical characteristics, texture analysis, rheological testing, sensory evaluation, simulated digestion analysis, and 16SrDNA sequencing analysis were used to evaluate the effect of encapsulated-FX on the function, structure and stability of the fermented yogurt during 7 days cold storage. Encapsulated-FX with a highly water dispersion, changed the microstructure of yogurt, making it more uniform and denser, enhanced the antioxidant activity, increased the stability of milk protein in simulated gastric environment in vitro and promoted the absorption of protein small molecule fragments in the intestine, and inhibited the growth of harmful bacteria during cold storage. This study provided a simple strategy for the production of FX-fortified yogurt by using an effective nanoencapsulation technology, and promoted the extraction and application of active ingredients of edible brown algae.
采用超声辅助提取（UAE）工艺从裙带菜中提取的岩藻黄质（FX）通过稳定的纳米封装成功添加到发酵酸奶中。通过物理化学特性、质地分析、流变学测试、感官评价、模拟消化分析和 16SrDNA 测序分析来评估封装-FX 对发酵酸奶的功能、结构和稳定性的影响在 7 天冷藏过程中。具有高水分分散性的封装-FX 改变了酸奶的微观结构，使其更加均匀和致密，增强了抗氧化活性，提高了体外模拟胃环境中乳蛋白的稳定性，并促进了肠道中蛋白质小分子片段的吸收，同时抑制了冷藏过程中有害细菌的生长。本研究为利用有效纳米封装技术生产 FX 强化酸奶提供了一种简单的策略，并促进了食用褐藻中活性成分的提取和应用。
