麦芽糊精
喷雾干燥
壳聚糖
脂质体
花青素
化学
色谱法
生物利用度
食品科学
材料科学
有机化学
生物化学
生物信息学
生物
作者
Mine Gültekin-Özgüven,Ayşe Karadağ,Şeyma Duman,Burak Özkal,Beraat Özçelik
出处
期刊:Food Chemistry
[Elsevier]
日期:2016-06-01
卷期号:201: 205-212
被引量:106
标识
DOI:10.1016/j.foodchem.2016.01.091
摘要
Fine-disperse anionic liposomes containing black mulberry (Morus nigra) extract (BME) were prepared by high pressure homogenization at 25,000 psi. Primary liposomes were coated with cationic chitosan (0.4, w/v%) using the layer-by-layer depositing method and mixed with maltodextrin (MD) (20, w/v%) prior to spray drying. After that, spray dried liposomal powders containing BME were added to chocolates with alkalization degrees (pH 4.5, 6, 7.5) at conching temperatures of 40 °C, 60 °C, and 80 °C. The results showed that, compared to spray dried extract, chitosan coated liposomal powders provided better protection of anthocyanin content in both increased temperature and pH. In addition, encapsulation in liposomes enhanced in vitro bioaccessability of anthocyanins. Chocolate was fortified with encapsulated anthocyanins maximum 76.8% depending on conching temperature and pH.
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