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1.
以β-胡萝卜素做原料进行实验分析,研究了二次乳化法在纳米类胡萝卜素制剂中的应用。通过单因素实验,分析溶剂类别、溶解温度和时间以及乳化剂种类、最适pH值等因素对微胶囊化β-胡萝卜素产品的影响,确定了乳化溶剂法的最佳工艺条件;并通过平行对比实验,确定了二次乳化溶剂法微胶囊化β-胡萝卜素新工艺;最后通过正交实验分析,针对产品感官质量和稳定性等因素,确定了10%β-胡萝卜素微胶囊产品的最佳配方,解决了高含量产品稳定性不佳、异构化与高脂溶性物质难吸收的三大难题。  相似文献   

2.
为研究适合在酸性饮料中应用的β-胡萝卜素微粒的配方和工艺,分别以变性淀粉、阿拉伯胶、明胶、酪蛋白酸钠作乳化剂;融化温度140℃~170℃;融化时间50~300 s;β-胡萝卜素晶体颗粒大小2~200μm;通过检测β-胡萝卜素乳液的晶体粒径、β-胡萝卜素含量和光照稳定性,筛选出最佳的配方和工艺。得出的制作用于酸性饮料的β-胡萝卜素微粒的最佳配方及工艺为:以阿拉伯胶为乳化剂,溶解温度150℃,溶解时间60 s,β-胡萝卜素晶体研磨后颗粒大小2μm左右。  相似文献   

3.
研究以叶黄素为原料,通过单因素实验,分析油溶介质、溶解温度、溶解时间对自乳化叶黄素产品的影响,确定油溶介质和最佳的工艺条件。从产品质量和稳定性入手,通过正交实验对非离子型表面活性剂和助表面活性剂进行筛选,确定透明自乳化叶黄素制剂配方:叶黄素:6%、紫苏油:10%、dl-a生育酚:1.5%、吐温-80:6%、蔗糖酯S-15:2%、司盘-40:1.5%、松香甘油酯:3%、甘油:70%,并对其性质进行研究。  相似文献   

4.
高含量β-胡萝卜素微囊化的研制   总被引:1,自引:0,他引:1  
研究以β-胡萝卜素为原料,通过单因素试验.分析溶剂、溶解温度、时间对微囊化β-胡萝卜素产品的影响,确定瞬时高温熔融法微囊化β-胡萝卜素新工艺;并通过正交试验,从产品感官质量和稳定性入手,确定了合理的微囊化产品配方.  相似文献   

5.
以蛋清蛋白凝胶颗粒为乳化剂制备Pickering乳液,研究油相比例、凝胶颗粒蛋白含量对蛋清蛋白颗粒稳定的Pickering乳液(EWP-PE)的影响,并探究其负载β-胡萝卜素的热稳定性及储藏稳定性的变化。结果表明:1)当蛋清蛋白含量4%,油相体积分数40%时,EWP-PE粒径47.37 μm,Zeta-电位值-30.3 mV,乳析指数14.2%,此时的EWP-PE具有较好的稳定性。2)EWP-PE负载β-胡萝卜素后,其粒径随温度的升高而显著增加(P<0.05)。在80℃条件下,乳液中β-胡萝卜素保留率达65.8%。储藏15 d后,乳液中β-胡萝卜素的保留率为42.8%,显著高于油相中β-胡萝卜素保留率(27.5%)。结论:负载β-胡萝卜素的EWP-PE具有较好的热稳定性和储藏稳定性。本研究结果为拓宽β-胡萝卜素在食品领域的应用提供了参考数据。  相似文献   

6.
叶黄素不溶于水,微溶于植物油,有限的溶解性和对氧化的高敏感性,阻碍了合成得到的粗产品在食品和饲料染色中的直接使用,为增加得色量并增加可吸收性和生物利用率,必须将活性物质的粒径减小到10μm以下,甚至有的达到了纳米级,因为叶黄素的着色效力和生物利用率与其在介质中的粒径和分散性直接相关,为此本文研究了以叶黄素为原料,通过单因素实验,分析了油、溶解温度、时间、喷雾干燥工艺对微囊化叶黄素产品的影响,确定了瞬时高温油溶和喷雾冷凝法微囊化叶黄素新工艺;并通过正交实验,从产品感观质量和稳定性入手,确定了合理的水溶性5%叶黄素微囊化产品配方,解决了高含量叶黄素产品的稳定性、异构和高脂溶难吸收的三大难题。  相似文献   

7.
β-胡萝卜素乳液在果汁饮料中的应用及稳定性的研究   总被引:2,自引:0,他引:2  
本文研究了1%β-胡萝卜素乳液在橙汁饮料中的稳定性,其结果显示,在90天的贮藏期间,β-胡萝卜素乳液稳定性良好,剧烈搅拌、摇晃、冷冻都将不同程度地影响其稳定性。粒度分布的研究结果表明,91%的粒径分布在0.15-0.6μm之间。对微生物稳定性的研究表明,大肠杆菌不能在1%β-胡萝卜素乳液中存活,而霉菌和酵母菌能存活一段时间。与1%水分散性干粉相比,乳液具有更好的稳定性。  相似文献   

8.
对β-胡萝卜素制品中β-胡萝卜素的异构体的组成和比例进行了研究。将市场上收集到的20个β-胡萝卜素制品(油悬浮液、水分散性干粉、水分散性微粒)按照美国药典膳食补充剂β-胡萝卜素制品中描述的方法进行分析检测,确定β-胡萝卜素制品中β-胡萝卜素异构体的组成和比例,并分析比较产品之间的差异。结果显示,不同厂家的β-胡萝卜素制品中β-胡萝卜素异构体的组成和含量略有不同,但整体β-胡萝卜素油悬浮液以全反式β-胡萝卜素为主,含有少量的顺式异构体;β-胡萝卜素水分散性干粉中β-胡萝卜素异构体以全反式β-胡萝卜素、9-顺式β-胡萝卜素和13-顺式β-胡萝卜素异构体为主,且反式和顺式异构体的比例相当;β-胡萝卜素水分散性微粒中以全反式β-胡萝卜素和13-顺式β-胡萝卜素异构体为主,且全反式比例大于顺式。  相似文献   

9.
β-胡萝卜素是一种十分重要的生理活性物质,通过包埋可以提高其稳定性,并改善其溶解性。本文通过β-胡萝卜素和明胶等原料制备β-胡萝卜素包埋产品,优化了高速混合剪切工艺、高压均质工艺,并研究了包埋产品的包埋完整性、储藏环境、热稳定性和紫外稳定性等性质。以粒径和粘度为指标优化高速混合剪切工艺、高压均质工艺,高速混合剪切速度的优化结果为17000rpm,均质压力的优化结果为30Mpa。经过喷雾干燥工艺后β-胡萝卜素包埋产品的包埋率,X-衍射图及电竞扫描图表明β-胡萝卜素被明胶很好的包裹起来。再溶解后包埋产品的pH-吸光度结果表明,若想增加液体产品储藏稳定性,可将其置于偏碱性或酸性环境中。最后通过紫外稳定性和热稳定性试验表明,包埋能够有效提高β-胡萝卜素紫外稳定性和热稳定性。  相似文献   

10.
为提高β-胡萝卜素稳定性及生物利用率,以乳清蛋白、阿拉伯胶、卵磷脂为乳化剂,大豆油为油相,制备了3种水包油型β-胡萝卜素乳液,研究在不同盐离子浓度、pH和温度下,3种乳液的稳定性、β-胡萝卜素保留率以及体外消化特性。结果表明:相比于卵磷脂乳液,乳清蛋白乳液和阿拉伯胶乳液在不同盐离子浓度下均具有较好的物理稳定性;乳清蛋白乳液在pH 5.0的条件下极不稳定,会出现明显的分层;β-胡萝卜素在酸性条件下会加速降解;温度显著影响乳液的氧化,乳清蛋白乳液氧化程度较阿拉伯胶乳液和卵磷脂乳液低,且对β-胡萝卜素的保护能力更高,体外模拟消化研究显示消化率最高的为阿拉伯胶乳液,其次为乳清蛋白乳液,卵磷脂乳液最低,且阿拉伯胶乳液可以减缓β-胡萝卜素在消化过程中的降解。  相似文献   

11.
研究均质条件、VC添加量、阿拉伯胶的添加量和杀菌时间对橙汁饮料中β-胡萝卜素放置前2h期间的迁移速率和贮藏两周粒径变化的影响,从而评价橙汁饮料β-胡萝卜素的物理稳定性;研究贮藏两周橙汁饮料β-胡萝卜素含量的变化,判别橙汁饮料β-胡萝卜素的化学稳定性。结果表明:均质压力30MPa、VC添加的质量分数为0.03%、阿拉伯胶添加的质量分数为0.08%和杀菌时间7min制备的橙汁饮料β-胡萝卜素乳状液物理化学稳定性最佳。研究不同贮藏温度条件橙汁饮料β-胡萝卜素的稳定性,结果发现:饮料β-胡萝卜素含量与贮藏时间变化拟合一阶动力学模型lnC=lnC0-kt(R2=0.992),不同温度梯度条件下β-胡萝卜素降解速率常数的对数与温度的倒数很好的拟合Arrhenius模型(R2=0.961)。  相似文献   

12.
蛋白质-多糖复合物对β-胡萝卜素乳液的影响   总被引:1,自引:0,他引:1  
研究高温条件下,不同反应时间形成的乳清分离蛋白(WPI)-甜菜果胶共价复合物对β-胡萝卜素乳液稳定性的影响。研究发现,WPI与甜菜果胶在80℃,反应5 h后形成的β-胡萝卜素乳液粒径较小,稳定性较好,其在高温、冷冻-解冻、高离子强度、低酸各种不同加工条件下明显改善β-胡萝卜素乳液稳定性。  相似文献   

13.
β-Carotene formulations are very attractive as natural colorants as they provide additional value to the product due to their antioxidant and pro-vitamin activities. Application of β-carotene as colorants in beverages requires an appropriate formulation in order to stabilize the particles of β-carotene in suspension and provide the desired colour. This work presents a study of the formulation of β-carotene by precipitation from a pressurized ethyl acetate-in-water emulsion using modified OSA-starch refined from waxy maize as carrier material. Formulations of β-carotene with a high encapsulation efficiency of β-carotene (over 65% in most cases and as high as 90% with specific conditions), high antioxidant activity and a micellar particle size in the range of 300-600 nm were obtained. The concentration of modified starch and the organic solvent/water flow ratio were the process parameters with most influence on product properties.  相似文献   

14.
The utilisation of carotenoids as functional ingredients (pigments and nutraceuticals) in many food and beverage products is currently limited because of their poor water-solubility, high melting point, chemical instability, and low bioavailability. This study examined the impact of antioxidants on the chemical degradation of β-carotene encapsulated within nanoemulsions suitable for oral ingestion. β-Carotene was incorporated into oil-in-water nanoemulsions stabilized by either a globular protein (β-lactoglobulin) or a non-ionic surfactant (Tween 20). Nanoemulsions were then stored at neutral pH and their physical and chemical stability were monitored under accelerated stress storage conditions (55 °C). β-Carotene degradation was monitored non-destructively using colour reflectance measurements. The rate of β-carotene degradation decreased upon addition of water-soluble (EDTA and ascorbic acid) or oil-soluble (vitamin E acetate or Coenzyme Q10) antioxidants. EDTA was more effective than ascorbic acid, and Coenzyme Q10 was more effective than vitamin E acetate. The utilisation of water-soluble and oil-soluble antioxidants in combination (EDTA and vitamin E acetate) was less effective than using them individually. Emulsions stabilized by β-lactoglobulin were more stable to colour fading than those stabilized by Tween 20. These results provide useful information for designing effective nanoemulsion-based delivery systems that retard the chemical degradation of encapsulated carotenoids during long term storage.  相似文献   

15.
The aim of the present study was to investigate the impact of whey protein isolate (WPI)-beet pectin conjugation on the physical and chemical properties of oil-in-water emulsions incorporating β-carotene within the oil droplets. Covalent coupling of WPI to beet pectin was achieved by dry heating of WPI-beet pectin mixtures of different weight ratios at 80, 90, 100 °C and 79% relative humidity for incubation times ranging from 1 to 9 h. It was confirmed by SDS-polyacrylamide gel electrophoresis that WPI covalently linked to beet pectin. The physical and chemical stability of β-carotene emulsions was characterized by droplet size and distribution, transmission profiles using novel centrifugal sedimentation technique, microstructure and β-carotene degradation during the storage. Compared with those stabilized by WPI alone and unheated WPI-beet pectin mixtures, β-carotene emulsions stabilized by WPI-beet pectin conjugates had much smaller droplet sizes, more homogenous droplet size distribution, less change in centrifugal transmission profiles and obviously improved freeze–thaw stability, indicating a very substantial improvement in the physical stability. Rheological analysis exhibited that emulsions stabilized by WPI-beet pectin conjugates changed from a shear thinning to more like Newtonian liquid compared those with WPI alone and unheated WPI-beet pectin mixtures. Degradation of β-carotene in emulsion during storage was more obviously retarded by WPI-beet pectin conjugate than WPI and unheated WPI-beet pectin mixture, probably due to a thicker and denser interfacial layer in emulsion droplets. These results implied that protein–polysaccharide conjugates were able to improve the physical stability of β-carotene emulsion and inhibit the deterioration of β-carotene in oil-in-water emulsions.  相似文献   

16.
Although β-carotene is an essential nutrient for the maintenance of human health, it is insoluble in water and extremely unstable, which limits its application. Here, we prepared a stable emulsification system of whey protein (WP)-Lycium barbarum L. leaves flavonoids (LBLF) complex as a carrier to load β-carotene. The rheological properties, antioxidant properties and stability of emulsion were studied, and the effects of emulsion on the biological retention of β-carotene and stability were investigated. The results indicate that, compared with WP, the WP-LBLF emulsion has smaller particles, a smaller creaming index, and significantly enhanced chemical stability under light and heat treatment conditions. The thiobarbituric acid value of the WP-LBLF emulsion (0.031 ± 0.016 mg/kg) was dramatically lower than that of the WP emulsion (0.045 ± 0.012 mg/kg) (P < 0.05). In the simulated gastrointestinal digestion experiment, the retention rate of β-carotene was higher in WP-LBLF emulsion. Additionally, the WP-LBLF emulsion loaded with β-carotene has good salt tolerance and heat stability. In our study, WP-LBLF was used as an emulsifier to load β-carotene emulsion to improve its bioavailability and stability, which provides a new preparation and application method for a complex functional emulsifier.  相似文献   

17.
Due to the instability of β-carotene, a glycoprotein (H/S-P) emulsion was specially prepared using high-denatured peanut protein isolate (HPPI) and sesbania gum by cold plasma (CP). The H/S-P, with multiple hydrophobic and hydrophilic groups present on the surface of HPPI and sesbania gum, was used to stabilize the oil-water interface. Characterization of HPPI and H/S-P emulsion under different protein additions was analyzed. Compared to HPPI emulsion, H/S-P emulsion showed better stability including thermal and salt resistance, smaller particle size, more protein adsorption content, and tough network structure, which was attributed to double-layer structure formation on the oil-water interface. Finally, emulsion with 5% protein addition was selected for embedding β-carotene, with an encapsulation efficiency ≥97.0%. Compared with HPPI emulsion, H/S-P emulsion enhanced the sustained release effect and bioaccessibility for β-carotene in gastrointestinal digestion. The preparation of glycoprotein emulsion by CP had potential applications in the delivery system for fat-soluble nutrients.  相似文献   

18.
在"发酵法生产胡萝卜素"的工艺基础上,进一步研制出水溶性胡萝卜素粉制剂。该制品能均匀地分散在水相及油相中,其稳定性受光照程度、氧含量、温度及溶解相不同等因素的影响。皂化不仅能提高制品的纯度,而且大大增强了它的稳定性和水溶性。该制品呈橙红色至深红色,β-胡萝卜素含量达400~800μg/g。  相似文献   

19.
类胡萝卜素具有多种对人体有益的生理活性,在一定条件下分子可自聚集形成不同类型的聚集体。本文主要以水合有机溶液的比例和加样顺序为关键因素,探究其对三种代表性类胡萝卜素(虾青素、叶黄素、β-胡萝卜素)聚集体的类型(H聚集体、M单体、J聚集体)、形成条件和稳定性的影响。分别将虾青素丙酮溶液、叶黄素乙醇溶液、β-胡萝卜素丙酮溶液以水入有机和有机入水两种不同滴加顺序,按照有机溶剂占总体积比以10%~90%的比例混合,观察类胡萝卜素小分子及其聚集体的状态并进行紫外可见吸收光谱分析。结果表明,在有机入水的加样顺序下,虾青素、叶黄素、β-胡萝卜素溶液体系下形成H聚集体的有机溶剂占总体积比分别为10%~20%、10%~50%和10%~40%,此外,虾青素在30%形成J聚集体,β-胡萝卜素在50%~70%形成J聚集体,叶黄素在60%~90%时为叶黄素单体。在水入有机的加样顺序下,形成聚集体的条件与有机入水相似。但是通过对比发现,在有机入水的加样顺序下,紫外可见光谱上吸收峰移动的现象更明显。探究聚集体稳定性发现,样品在室温(25 ℃)条件下放置24 h和48 h后,叶黄素的H聚集体类型不变,虾青素、β-胡萝卜素的H聚集体逐渐转化为J聚集体;虾青素与β-胡萝卜素的J聚集体则稳定存在。本文为类胡萝卜素及其聚集体形成条件及稳定性研究提供数据支撑,从而为今后类胡萝卜素及其聚集体在食品、药品、化妆品等领域的应用提供理论依据。  相似文献   

20.
Storage water activity (aw) affects the stability of freeze-dried food. The sugar crystallization and storage stability of β-carotene in freeze-dried mango powder was investigated following storage under various relative vapor pressures (11.3-80.9%). Sugar crystallization was revealed by the loss of sorbed water in the water sorption experiment. However, the sorption isotherms showed unclear divergence between the experimental and predicted values. X-ray powder diffraction and scanning electron microscopy were used to confirm the crystallization. The results showed that increased aw resulted in higher sugar crystallization. The loss of β-carotene was monitored by high-performance liquid chromatography with a diode-array detector and fitted to a first-order reaction. The rate constant decreased as aw increased up to 0.43, due to the collapse of the mango powder. An increase in the rate constant above this value of aw coincided with pronounced sugar crystallization. Choosing the appropriate value of aw for storage can prevent sugar crystallization and enhance β-carotene stability in freeze-dried fruit powder.  相似文献   

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