Department of Food Science & Technology, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran.
Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran.
Food Chem. 2023 Dec 15;429:136885. doi: 10.1016/j.foodchem.2023.136885. Epub 2023 Jul 17.
In this study, poppy-pollen extract (as a novel source of pigment and natural phytochemical) was microencapsulated. The spray-drying process maintained the encapsulation efficiency (EE) of phenolic (84-93%), anthocyanins (71-83%), and also antioxidant activity of extract in inhibiting DPPH (68-80%), ABTS (74-95%), OH (63-74%) radicals and reducing power (84-95%). The results of the Photo- and thermal (40-70˚C) stability of the bioactive compounds (TPC and TAC) indicated the thermal degradation and decomposition of particles' surface compounds during storage. The chemical (FTIR) and morphological analyses respectively revealed the insertion of extract compounds in the carrier matrix and the production of healthy particles with wrinkled structures. An increase in the carrier concentration elevated physical-stability, maintained structural properties, reduced hygroscopicity, and formed liquid/solid bridges or deliquescence phenomenon. The evaluation of the color histogram of the fortified gummy-candies indicated the usability of the spray-dried PP extract in producing an attractive red color with high sensory perception.
在这项研究中，罂粟花粉提取物（作为一种新型的色素和天然植物化学物质来源）被微胶囊化。喷雾干燥过程保持了酚类物质（84-93%）、花青素（71-83%）和提取物的抗氧化活性，在抑制 DPPH（68-80%）、ABTS（74-95%）、OH（63-74%）自由基和还原能力（84-95%）方面的效果。光热（40-70˚C）稳定性研究表明，在储存过程中，生物活性化合物（TPC 和 TAC）的热降解和颗粒表面化合物的分解。化学（FTIR）和形态分析分别揭示了提取物化合物在载体基质中的插入和健康颗粒的产生，具有皱缩结构。载体浓度的增加提高了物理稳定性，保持了结构特性，降低了吸湿性，并形成了液体/固体桥接或潮解现象。强化 gummy-candies 的颜色直方图评估表明，喷雾干燥的 PP 提取物可用于生产具有高感官感知力的诱人红色。
