Aquino Marilin E, Drago Silvina R, Cian Raúl E
Instituto de Tecnología de Alimentos, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ingeniería Química (FIQ)-Universidad Nacional del Litoral (UNL), 1º de Mayo 3250, 3000 Santa Fe, Argentina.
Foods. 2025 Jul 27;14(15):2632. doi: 10.3390/foods14152632.
Calcium microcapsules were developed by spray-drying using mannoproteins (MPs) extracted from brewer's spent yeast, xanthan gum (XG), and maltodextrin as encapsulating materials. The formulas included 11 g of calcium, 24 g of MP, and 0, 2, 4, or 8 g of XG 100 g solids, obtaining C1, C2, C3, and C4 microcapsules, respectively. Maltodextrin was added to complete 100 g of solids. Calcium intestinal (IB), colonic (CB), and total bioaccessibility (TB) were estimated after a simulated gastrointestinal digestion followed by in vitro colonic fermentation. The macromolecules of microcapsules interacted by ionic and hydrophobic forces. Microcapsules C1 and C2 showed a spherical shape. However, the addition of XG to the formulation contributed to the formation of concavities in the microcapsules. All microcapsules had higher IB than the control (CaCl), probably due to the calcium-chelating peptides dialyzed from MP. Moreover, C1 and C2 showed the highest IB values (≈23%). However, C3 and C4 showed the highest CB values (≈11%), attributing this effect to the short-chain fatty acids produced during colonic fermentation. Finally, C1 and C2 showed the highest TB (31.8 ± 0.1 and 32.0 ± 0.4%, respectively). The use of MP allowed for obtaining a supplement with high calcium bioaccessibility.
以从啤酒废酵母中提取的甘露糖蛋白（MPs）、黄原胶（XG）和麦芽糊精为包封材料，通过喷雾干燥法制备了钙微胶囊。配方中每100克固体包含11克钙、24克MP以及0、2、4或8克XG，分别得到C1、C2、C3和C4微胶囊。添加麦芽糊精使固体总量达到100克。在模拟胃肠消化后进行体外结肠发酵，估算了钙的肠道生物可及性（IB）、结肠生物可及性（CB）和总生物可及性（TB）。微胶囊的大分子通过离子力和疏水力相互作用。C1和C2微胶囊呈球形。然而，配方中添加XG导致微胶囊形成凹坑。所有微胶囊的IB均高于对照（CaCl），这可能是由于从MP中透析出的钙螯合肽所致。此外，C1和C2的IB值最高（约23%）。然而，C3和C4的CB值最高（约11%），将这种效应归因于结肠发酵过程中产生的短链脂肪酸。最后，C1和C2的TB最高（分别为31.�±0.1%和32.0±0.4%）。使用MP能够获得具有高钙生物可及性的补充剂。
