Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland.
Molecules. 2024 Sep 4;29(17):4184. doi: 10.3390/molecules29174184.
L. has numerous health-promoting properties due to the presence of a large number of lipophilic compounds. Their effective delivery to the body requires the use of an appropriate technique such as emulsification. So, the main purpose of this study was to understand how the profile of lipophilic compounds from pot marigold and the pro-health potential are shaped by different types of protein, oil, and drying techniques in o/w nanoemulsion. To obtain this, the profiles of carotenoid compounds and tocols were measured. Additionally, antioxidant potential and the ability to inhibit α-amylase and α-glucosidase were measured. Pea protein emulsion exhibited a higher final content of carotenoid compounds (23.72-39.74 mg/100 g), whereas those with whey protein had stronger α-amylase inhibition (487.70 mg/mL). The predominant compounds in the studied nanoemulsions were β-carotene (between 19% and 40%), followed by α-tocopherol/γ-tocopherol. The type of proteins shaped the health-promoting properties and determined the content of health-promoting compounds.
万寿菊花中的许多化合物具有促进健康的特性，因为其含有大量脂溶性化合物。为了将这些化合物有效地输送到体内，需要使用适当的技术，如乳化。因此，本研究的主要目的是了解不同类型的蛋白质、油和干燥技术在 o/w 纳米乳液中如何影响万寿菊花中脂溶性化合物的特性和其具有的健康促进潜力。为此，我们测量了类胡萝卜素化合物和生育酚的含量。此外，还测量了抗氧化能力和抑制α-淀粉酶和α-葡萄糖苷酶的能力。豌豆蛋白乳液的类胡萝卜素化合物最终含量较高（23.72-39.74mg/100g），而乳清蛋白具有更强的α-淀粉酶抑制作用（487.70mg/mL）。在研究的纳米乳液中，主要的化合物是β-胡萝卜素（19%-40%），其次是α-生育酚/γ-生育酚。蛋白质的类型塑造了健康促进特性，并决定了健康促进化合物的含量。
