Li Yanfei, Zhang Huan, Zhao Yan, Lv Haoxin, Liu Kunlun
Food Engineering Technology Research Center/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China.
School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China.
Foods. 2024 Feb 28;13(5):740. doi: 10.3390/foods13050740.
Proanthocyanidins are important compounds known for their antioxidant and radical scavenging properties, but they are highly sensitive to light, heat, oxygen, and pH. In our study, proanthocyanidin was encapsulated using sodium alginate and carboxymethyl cellulose to enhance controlled release, pH stability, metal ion tolerance, temperature resistance, time release, the microencapsulation of food additives stability, antioxidant capacity analysis, and the storage period tolerance of proanthocyanidin. Fourier transforms infrared (FTIR) analysis and full-wavelength UV scanning indicated the successful immobilization of proanthocyanidins into the polymeric microcapsules. The flowability and mechanical properties of the microcapsules were enhanced. Moreover, proanthocyanidin microcapsules exhibited higher thermal, pH, metal ion, time, and microencapsulation food additive stability. In addition, due to their high antioxidant properties, the proanthocyanidin microcapsules retained a greater amount of proanthocyanidin content during the gastric phase, and the proanthocyanidin was subsequently released in the intestinal phase for absorption. Thus, the study provided a systematic understanding of the antioxidant capabilities and stability of proanthocyanidin microcapsules, which is beneficial for developing preservation methods for food additives.
原花青素是一类重要的化合物，以其抗氧化和自由基清除特性而闻名，但它们对光、热、氧气和pH值高度敏感。在我们的研究中，使用海藻酸钠和羧甲基纤维素对原花青素进行包封，以增强其控释性能、pH稳定性、金属离子耐受性、耐热性、缓释性能、食品添加剂微胶囊稳定性、抗氧化能力分析以及原花青素的储存期耐受性。傅里叶变换红外光谱（FTIR）分析和全波长紫外扫描表明原花青素已成功固定在聚合物微胶囊中。微胶囊的流动性和机械性能得到了增强。此外，原花青素微胶囊表现出更高的热稳定性、pH稳定性、金属离子稳定性、时间稳定性和微胶囊食品添加剂稳定性。此外，由于其高抗氧化性能，原花青素微胶囊在胃阶段保留了更多的原花青素含量，随后原花青素在肠道阶段释放以供吸收。因此，该研究为原花青素微胶囊的抗氧化能力和稳定性提供了系统的认识，这有利于开发食品添加剂的保存方法。
