Ferreira-Anta Tania, Torres María Dolores, Vilarino Jose Manuel, Dominguez Herminia, Flórez-Fernández Noelia
CINBIO, Universidade de Vigo, Departamento de Ingeniería Química, Facultad de Ciencias, 32004 Ourense, Spain.
R&D Department, Hijos de Rivera, S.A.U., 15008 A Coruña, Spain.
Foods. 2023 Oct 23;12(20):3881. doi: 10.3390/foods12203881.
The formulation of polymeric microparticles to encapsulate bioactive compounds from two hop varieties (Nugget and Perle) using sequential green extraction processes was performed. The technologies used were ultrasound-assisted extraction (UAE) and pressurized hot water (PHW) extraction. Liquid phases were analyzed for total phenolic content (2%), antioxidant activity (IC: 3.68 (Nugget); 4.46 (Perle) g/L, TEAC (4-5%), FRAP (2-3%), and reducing power (4%)), protein content (1%), oligosaccharide content (45%), and for structural features. The fractions obtained from UAE were selected to continue with the drying process, achieving the maximum yield at 120 °C (Perle) and 130 °C (Nugget) (77%). Based on these results, the formulation of polymeric microparticles using mannitol as the carrier was performed with these fractions. The production yield (65%), particle size distribution (Perle: 250-750 µm and Nugget: ~100 µm), and rheological features (30-70 mPa s at 0.1 s) were the parameters evaluated. The UAE extracts from hop samples processed using a sustainable aqueous treatment allowed the formulation of microparticles with a suitable yield, and morphological and viscosity properties adequate for potential food and non-food applications.
采用连续绿色提取工艺制备了聚合物微粒，以包封两种啤酒花品种（Nugget和Perle）中的生物活性化合物。所使用的技术为超声辅助提取（UAE）和加压热水（PHW）提取。对液相进行了总酚含量（约2%）、抗氧化活性（IC：3.68（Nugget）；4.46（Perle）g/L，TEAC（约4 - 5%），FRAP（约2 - 3%）和还原能力（约4%））、蛋白质含量（约1%）、寡糖含量（约45%）以及结构特征的分析。选择从UAE获得的馏分继续进行干燥过程，在120℃（Perle）和130℃（Nugget）时获得最大产率（约77%）。基于这些结果，使用甘露醇作为载体，用这些馏分进行了聚合物微粒的制备。评估的参数包括产率（约65%）、粒度分布（Perle：250 - 750 µm和Nugget：约100 µm）以及流变学特征（在0.1 s时为30 - 70 mPa·s）。使用可持续水相处理工艺处理的啤酒花样品的UAE提取物能够制备出具有合适产率以及适合潜在食品和非食品应用的形态和粘度特性的微粒。
