姜黄素
化学
琥珀酸酐
抗氧化剂
喷雾干燥
白藜芦醇
化学工程
色谱法
食品科学
核化学
材料科学
有机化学
生物化学
工程类
作者
Abdur Rehman,Qunyi Tong,Seid Mahdi Jafari,Sameh A. Korma,Imran Mahmood Khan,Ali Mohsin,Muhammad Faisal Manzoor,Waqas Ashraf,Bilal Sajid Mushtaq,Saadia Zainab,Ilaria Cacciotti
标识
DOI:10.1016/j.ijbiomac.2021.07.076
摘要
Recently, food industries are directing on the promotion of innovative food matrices fortified with bioactive compounds in order to enhance the consumer's health. Octenyl succinic anhydride modified starches (OSA-MS) such as Hi-cap100 (HCP) and purity gum 2000 (PUG) were used to fabricate emulsions co-entrapped with borage seed oil (BSO), resveratrol (RES) and curcumin (CUR), which were further spray dried to obtain powders. The fabricated microcapsules loaded with BSO, RES, and CUR displayed excellent dissolution performance, high encapsulation efficiency (≈93.05%) as well as semi-spherical shape, revealed via scanning electron microscopy (SEM). We also evaluated the impact of storage time (4 weeks) and temperature (40 °C) on the physicochemical characterization of OSA-MS coated microcapsules. Microcapsules coated with HCP exhibited greater oxidative stability, lower water activity and moisture contents rather than PUG coated microcapsules during storage because of its good film-forming properties. Addition of CUR enhanced the oxidative stability and retention of bioactive compounds. HCP microcapsules loaded with BSO + RES + CUR presented supreme retention of RES (70.32%), CUR 81.6% and γ-linolenic acid (≈ 96%). Our findings showed that CUR acted as an antioxidant agent; also, lower molecular weight OSA-MS as wall material could be used for the entrapment of bioactive compounds and promotion of innovative food products.
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