Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels
Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels
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DOI：
10.1016/j.foodres.2012.01.010
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发表时间：
2012-06-01
影响因子：
8.1
通讯作者：
Kulozik, Ulrich
中科院分区：
文献类型：
--
作者：
Betz, Michael;Steiner, Barbara;Kulozik, Ulrich
通过微胶囊化保护，可以促进越橘花色苷等抗氧化酚类植物化合物作为生物活性食品添加剂的应用。因此，包封的化合物的抗氧化能力可以被保留，直到达到作用点。在这项研究中，乳清蛋白为基础的微胶囊装载了花青素丰富的越橘提取物热生成后，形成液滴的乳液法。TEAC（Trolox等效抗氧化能力）测定用于评估在微胶囊化过程的所有步骤期间富含花青素苷的越橘提取物的抗氧化能力。可以表明，在微胶囊化过程中的抗氧化能力的损失可以主要归因于乳清蛋白和越橘提取物化合物之间的相互作用，而不是花青素。当乳化剂用于微胶囊化过程中时，发生花青素归因的抗氧化能力损失。在这种情况下，观察到亲水性花青素苷向油相的转变。最后，所产生的越橘提取物加载微胶囊进行了研究，在其在消化介质中的释放行为。由于从微胶囊的时间依赖性的扩散释放，在pH 6.8的花青素苷的降解被推迟相比，非胶囊化的越橘花青素苷。然而，花青素降解在pH值为6.8时是最小的非凝胶化的越橘提取物乳清蛋白溶液孵育，这表明天然乳清蛋白的保护作用，这项研究的结果提供了新的见解，关于蛋白质为基础的微胶囊化的酚类化合物，从而为创新的封装系统的发展相关。(C)2012爱思唯尔有限公司保留所有权利。
The application of antioxidative phenolic plant compounds, such as bilberry anthocyanins, as bioactive food additive may be facilitated by the protection through microencapsulation. The antioxidant capacity of the encapsulated compounds could thus be preserved until the point of action is reached. In this study, whey protein-based microcapsules loaded with an anthocyanin-rich bilberry extract were generated thermally after forming droplets by the emulsion method. The TEAC (Trolox equivalent antioxidant capacity)-assay was used to assess the antioxidant capacity of the anthocyanin-rich bilberry extract during all steps of the microencapsulation process. It could be shown that the loss of antioxidant capacity during microencapsulation can mainly be attributed to interactions between the whey proteins and bilberry extract compounds other than anthocyanins. An anthocyanin-attributed loss of antioxidant capacity occurred when an emulsifier was used in the microencapsulation process. In this case, a transition of hydrophilic anthocyanins to the oil phase was observed. Eventually, the generated bilberry-extract loaded microcapsules were investigated in terms of their release behaviour in digestive media. Due to the time-dependent diffusive release from the microcapsules, the degradation of anthocyanins at pH 6.8 was retarded in comparison to non-encapsulated bilberry-anthocyanins. However, anthocyanin degradation at pH 6.8 was minimal when the non-gelled bilberry extract-whey protein solution was incubated which indicates a protective effect of native whey proteins.The results of this study provide new insights regarding protein-based microencapsulation of phenolic compounds and are thus of relevance for the development of innovative encapsulation systems. (C) 2012 Elsevier Ltd. All rights reserved.