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通过喷雾干燥和冷冻干燥法,用不同壁材基质的复合凝聚物包封酸樱桃核副产物,提高其氧化稳定性和生物可及性。

Enhanced Oxidative Stability and Bioaccessibility of Sour Cherry Kernel Byproducts Encapsulated by Complex Coacervates with Different Wall Matrixes by Spray- and Freeze-Drying.

作者信息

Altuntas Umit, Altin-Yavuzarslan Gokce, Ozçelik Beraat

机构信息

Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Istanbul Technical University, 34469 Istanbul, Türkiye.

Food Engineering Department, Faculty of Engineering and Natural Sciences, Gümüşhane University, 29100 Gümüşhane, Türkiye.

出版信息

ACS Omega. 2023 Jun 23;8(26):23782-23790. doi: 10.1021/acsomega.3c02128. eCollection 2023 Jul 4.

DOI:10.1021/acsomega.3c02128
PMID:37426239
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10324091/
Abstract

Sour cherry ( L.) seeds are obtained as byproducts of the processing of sour cherries into processed foods. Sour cherry kernel oil (SCKO) contains n-3 PUFAs, which may provide an alternative to marine food products. In this study, SCKO was encapsulated by complex coacervates, and the characterization and in vitro bioaccessibility of encapsulated SCKO were investigated. Complex coacervates were prepared by whey protein concentrate (WPC) in combination with two different wall materials, maltodextrin (MD) and trehalose (TH). Gum Arabic (GA) was added to the final coacervate formulations to maintain droplet stability in the liquid phase. The oxidative stability of encapsulated SCKO was improved by drying on complex coacervate dispersions via freeze-drying and spray-drying. The optimum encapsulation efficiency (EE) was obtained for the sample 1% SCKO encapsulated with 3:1 MD/WPC ratio, followed by the 3:1 TH/WPC mixture containing 2% oil, while the sample with 4:1 TH/WPC containing 2% oil had the lowest EE. In comparison with freeze-dried coacervates containing 1% SCKO, spray-dried ones demonstrated higher EE and improved oxidative stability. It was also shown that TH could be a good alternative to MD when preparing complex coacervates with polysaccharide/protein networks.

摘要

酸樱桃(L.)种子是酸樱桃加工成加工食品过程中的副产品。酸樱桃籽油(SCKO)含有n-3多不饱和脂肪酸,这可能为海产品提供一种替代品。在本研究中,SCKO通过复合凝聚法进行包封,并对包封后的SCKO进行了表征和体外生物可及性研究。复合凝聚物由浓缩乳清蛋白(WPC)与两种不同的壁材——麦芽糊精(MD)和海藻糖(TH)组合制备而成。在最终的凝聚物配方中添加阿拉伯胶(GA)以保持液滴在液相中的稳定性。通过冷冻干燥和喷雾干燥对复合凝聚物分散体进行干燥,提高了包封后SCKO的氧化稳定性。对于以3:1的MD/WPC比例包封1% SCKO的样品,获得了最佳包封效率(EE),其次是含有2%油的3:1 TH/WPC混合物,而含有2%油的4:1 TH/WPC样品的EE最低。与含有1% SCKO的冷冻干燥凝聚物相比,喷雾干燥的凝聚物具有更高的EE和更好的氧化稳定性。研究还表明,在制备具有多糖/蛋白质网络的复合凝聚物时,TH可以是MD的良好替代品。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a250/10324091/33045af2e0ff/ao3c02128_0006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a250/10324091/37c948bbec02/ao3c02128_0002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a250/10324091/31a3ecaa578e/ao3c02128_0003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a250/10324091/8c894e2a8e1c/ao3c02128_0004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a250/10324091/d004dbee2500/ao3c02128_0005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a250/10324091/33045af2e0ff/ao3c02128_0006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a250/10324091/37c948bbec02/ao3c02128_0002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a250/10324091/31a3ecaa578e/ao3c02128_0003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a250/10324091/8c894e2a8e1c/ao3c02128_0004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a250/10324091/d004dbee2500/ao3c02128_0005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a250/10324091/33045af2e0ff/ao3c02128_0006.jpg

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