文献类型：期刊文献

中文题名：基于甜菜果胶构建的双重包封体系表征及其对多酚活性的影响

英文题名：Characterization of A Sugar Beet Pectin-based Dual Encapsulation System and Its Impact on Polyphenol Activity

作者：赵辰港[1];贺波[1];邓景腾[1];李志浩[1];梁冠谦[1];陈雷[1];艾超[1]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程重点实验室,广东省海洋食品工程技术研究中心,广东湛江524088

年份：2024

卷号：40

期号：8

起止页码：23

中文期刊名：现代食品科技

外文期刊名：Modern Food Science and Technology

收录：北大核心2023、CSTPCD、、北大核心

基金：国家自然科学基金青年项目(32202028);广东海洋大学科研启动项目(06032004211)。

语种：中文

中文关键词：甜菜果胶;乳液;多酚;静电纺丝;稳定性

外文关键词：sugar beet pectin;emulsion;polyphenols;electrospinning;stability

中文摘要：该文以甜菜果胶(Sugar Beet Pectin,SBP)为乳化剂构建的乳液体系对姜黄素(Curcumin,Cur)和橙皮苷(Hesperidin,Hes)进行了一次包封,利用静电纺丝技术将乳液制备为纳米纤维,进行了二次包封,以研究双重包封体系的特性及其对多酚活性的影响。结果表明,膳食多酚在经过一次包封后形成的乳液粒径为597.2 nm,PDI为0.25,乳液经6 h紫外光照射后抗氧化活性显著降低(P<0.05)。二次包封后,基于助纺剂普鲁兰多糖(PUL)/聚乙烯醇(PVA)制备的纳米纤维(PuNFs/PvNFs)的直径分别为137.17 nm和89.07 nm;二次包封形成的纳米纤维自由基清除能力与一次包封的乳液体系相比无显著性差异,表明二次包封过程对多酚活性几乎无影响;PuNFs在加热过程中,其吸热峰分别为63、316和420℃,均低于PvNFs,这表明PvNFs有更好的热稳定性。该研究可为由SBP构建的双重包封体系在食品工业中的应用提供理论依据。

外文摘要：A sugar beet pectin(SBP)-based emulsion system was fabricated for the first encapsulation of curcumin(Cur)and hesperidin(Hes),after which electrospinning technology was used to transform the emulsion into nanofibers for a second encapsulation process.The characteristics of the dual encapsulation system and its impact on the activity of the two polyphenols were then investigated.The emulsion particles that formed after the first encapsulation of the dietary polyphenols were 597.2 nm in size,with a polydispersity index of 0.25.A notable decrease in antioxidative activity of the emulsion was evident after six hours of UV irradiation (P<0.05). After the second encapsulation, the diameters of the nanofibers produced from electrospinning in pullulan or polyvinyl alcohol solutions (PuNFs and PvNFs, respectively) were 137.17 and 89.07 nm, respectively. Furthermore, the free radical scavenging abilities of the nanofibers after the second encapsulation were not significantly different to that of the emulsion system obtained after the first encapsulation, indicating that the second encapsulation process had minimal impact on polyphenol activity. Additionally, the endothermic peaks of the PuNFs at 63 ℃, 316 ℃, and 420 ℃ were all lower than those of the PvNFs, suggesting the superior thermal stability of the latter type of NFs. The findings of this study provide a theoretical basis for the application of SBP-based dual encapsulation systems in the food industry.