摘要
为实现营养物质有效递送并提高冻干苹果片的品质,制备了葡聚糖-铁蛋白-白藜芦醇纳米粒子稳定的多重乳液,有效负载绿原酸、虾青素及白藜芦醇后,以其预处理苹果片并分析其对冻干苹果片品质的影响。结果表明,葡聚糖-铁蛋白-白藜芦醇纳米粒子中白藜芦醇包封率为(9.74±0.03)%,葡聚糖的接枝度为32.64%;制备得到的乳液外观均一,液滴均匀。用该乳液处理苹果片后,与对照组相比,冻干苹果片的亮度和硬度显著增高(P<0.05),吸湿性与水分活度降低。乳液浸泡1 h后冻干苹果片的总糖、总酸、维生素C含量均显著升高(P<0.05),且对1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基、羟自由基清除率及对多酚氧化酶抑制率均显著增强(P<0.05)。该研究成功制备了葡聚糖-铁蛋白-白藜芦醇纳米粒子稳定的多重乳液,在有效递送绿原酸、虾青素及白藜芦醇的同时,提升了冻干苹果片的品质,为实际生产应用提供了一定的理论指导。
In order to achieve the effective delivery of nutrients and improve the quality of freeze-dried apple slices,a stable multiple emulsion stabilized by dextran-ferritin-resveratrol nanoparticles was prepared in this study.After effectively loading chlorogenic acid,astaxanthin,and resveratrol,apple slices were pre-treated using the prepared emulison.Furthermore,the effect of the emulsion on the quality of freeze-dried apple slices was analyzed.The results showed that the encapsulation efficiency of resveratrol in dextran-ferritin-resveratrol nanoparticles was(9.74±0.03)%,and the grafting degree of dextran was 32.64%.The prepared emulsion had uniform appearance and even drops.After processing apple slices,the brightness and hardness of freeze-dried apple slices significantly increased compared with the blank group(P<0.05),while their moisture absorption and water activity decreased.After soaking in the prepared emulsion for 1 h,the contents of total sugar,total acid and vitamin C of freeze-dried apple slices increased significantly(P<0.05).The scavenging rates of 1,1-diphenyl-2-picrylhydrazyl(DPPH)radicals and hydroxyl radicals,and the inhibition rate of polyphenol oxidase were also increased significantly(P<0.05).In this study,the dextran-ferritin-resveratrol nanoparticles stablized multiple emulsion was successfully prepared,and it improved the quality of freeze-dried apple slices while delivering chlorogenic acid,astaxanthin,and resveratrol effectively,which could provide certain theoretical guidance for practical production and application.
作者
郭元昊
董鹏飞
王雅欣
林凯
杜鹏雅
云少君
冯翠萍
GUO Yuanhao;DONG Pengfei;WANG Yaxin;LIN Kai;DU Pengya;YUN Shaojun;FENG Cuiping(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,China)
出处
《食品科技》
CAS
北大核心
2024年第9期234-241,共8页
Food Science and Technology
基金
国家自然科学基金青年科学基金项目(31801551)
山西省研究生实践创新项目(2023SJ118)
山西省基础研究计划面上项目(202403021211052)。
关键词
铁蛋白
葡聚糖
多重乳液
冻干苹果片
ferritin
dextran
multiple emulsion
freeze-dried apple slices
作者简介
郭元昊(1997-),男,硕士研究生,研究方向为食品营养与安全。;通信作者:云少君。;通信作者:冯翠萍。
