School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
Int J Biol Macromol. 2024 May;267(Pt 2):131504. doi: 10.1016/j.ijbiomac.2024.131504. Epub 2024 Apr 9.
In this study, based on response surface optimization of ultrasound pre-treatment conditions for encapsulating lycopene, the corn starch-glycyrrhiza polysaccharide composite (US-CS-GP) was used to prepare a novel lycopene inclusion complex (US-CS-GP-Lyc). Ultrasound treatment (575 W, 25 kHz) at 35 °C for 25 min significantly enhanced the rheological and starch properties of US-CS-GP, facilitating the preparation of US-CS-GP-Lyc with an encapsulation efficiency of 76.12 ± 1.76 %. In addition, the crystalline structure, thermal properties, and microstructure of the obtained lycopene inclusion complex were significantly improved and showed excellent antioxidant activity and storage stability. The US-CS-GP-Lyc exhibited a V-type crystal structure, enhanced lycopene loading capacity, and reduced crystalline regions due to increased amorphous regions, as well as superior thermal properties, including a lower maximum thermal decomposition rate and a higher maximum decomposition temperature. Furthermore, its smooth surface with dense pores provides enhanced space and protection for lycopene loading. Moreover, the US-CS-GP-Lyc displayed the highest DPPH scavenging rate (92.20 %) and enhanced stability under light and prolonged storage. These findings indicate that ultrasonic pretreatment can boost electrostatic forces and hydrogen bonding between corn starch and glycyrrhiza polysaccharide, enhance composite properties, and improve lycopene encapsulation, which may provide a scientific basis for the application of ultrasound technology in the refined processing of starch-polysaccharides composite products.
在这项研究中，基于超声预处理条件对番茄红素包埋的响应面优化，采用玉米淀粉-甘草多糖复合（US-CS-GP）制备了一种新型番茄红素包合物（US-CS-GP-Lyc）。在 35°C 下，超声处理（575 W，25 kHz）25 min 可显著增强 US-CS-GP 的流变性和淀粉性质，有利于制备包封效率为 76.12±1.76%的 US-CS-GP-Lyc。此外，所得番茄红素包合物的晶体结构、热性能和微观结构得到显著改善，表现出优异的抗氧化活性和储存稳定性。US-CS-GP-Lyc 呈现 V 型晶体结构，由于增加了非晶区，提高了番茄红素的负载能力，减少了结晶区，具有优越的热性能，包括较低的最大热分解速率和较高的最大分解温度。此外，其光滑的表面和密集的孔隙为番茄红素的负载提供了增强的空间和保护。此外，US-CS-GP-Lyc 在光和长期储存下显示出最高的 DPPH 清除率（92.20%）和增强的稳定性。这些发现表明，超声预处理可以增强玉米淀粉和甘草多糖之间的静电力和氢键，增强复合性能，并改善番茄红素的包埋，这可能为超声技术在淀粉-多糖复合产品精细化加工中的应用提供科学依据。
