卡拉胶
硫酸软骨素
花青素
淀粉
多糖
化学
藻蓝蛋白
食品科学
化学工程
材料科学
生物化学
生物
蓝藻
细菌
工程类
遗传学
糖胺聚糖
作者
Yiwen Bao,Mingshuang Wang,Xu Si,Dongnan Li,Hailong Gui,Qiao Jiang,Jiaxin Li,Shufang Yang,Yiyun Yang,Zhongxia Li,Bin Li
标识
DOI:10.1016/j.carbpol.2024.121817
摘要
The development of oral film with diverse colors and customized nutrition is in line with the innovation of emerging food. In this study, polychromatic system was formed by regulating the ratio of phycocyanin (PC) to blueberry anthocyanin (BA). Further, chondroitin sulfate (CS) was utilized to achieve color-enhanced and homeostatic effects on PC-BA, and κ-carrageenan (KC) - starch complex was exploited as printing ink to construct oral film system. The color-enhanced effect of CS is mainly related to the complexation of sulfate groups, and the film-forming substrates are combined mainly through hydrogen bonding. In addition, the proportion of KC modulated the gel structure of printing ink, and affected 3D printability and physical properties of oral film. OF II (1.5 % KC content) had a uniform and dense network structure, with the most stable color and the highest BA retention (70.33 %) after 8 d of light exposure. Importantly, OF II had an excellent slow-release effect, and BA release rate was as high as 92.52 %. The optimized components can form polychromatic oral film with controllable color and structure, and provide new insights for the creation of sensory personalized and nutritionally customized food.
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