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Lirong Wu Jinhu Tian Xingqian Ye Haitian Fang Zhong Zhang Chao Xu Huiling Zhang 《Starch - St?rke》2021,73(1-2)
The porous rice starch (PS) and Xanthan gum (XG) are mixed at different ratios to embed the curcumin. The morphology and physicochemical properties of the microcapsules are characterized with scanning electron microscopy (SEM), X‐ray diffraction (XRD), differential scanning calorimeter (DSC), and fourier transform infrared spectroscopy (FT‐IR); the release of curcumin is evaluated with a simulated gastric‐small intestine model. Results indicate that all the microcapsules present high encapsulation efficiency (>90%) with an average particle size of around 3.30 µm. The curcumin loaded in PS and PS/XG microcapsules forms inclusion complexes rather than simple physical mixtures. The release mechanism of curcumin from microcapsules fits first‐order (R2 > 0.974) and Higuchi (R2 > 0.969) models well in gastric and intestinal models, respectively, indicating that encapsulation of curcumin within PS/XG enables controlled release of curcumin. PS/XG wall materials show great potential for encapsulation and delivery of curcumin. 相似文献
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Seyed Mohammad Taghi Gharibzahedi Brennan Smith 《Comprehensive Reviews in Food Science and Food Safety》2021,20(2):1250-1279
Encapsulation is a promising technological process enabling the protection of bioactive compounds against harsh storage, processing, and gastrointestinal tract (GIT) conditions. Legume proteins (LPs) are unique carriers that can efficiently encapsulate these unstable and highly reactive ingredients. Stable LPs-based microcapsules loaded with active ingredients can thus develop to be embedded into processed functional foods. The recent advances in micro- and nanoencapsulation process of an extensive span of bioactive health-promoting probiotics and chemical compounds such as marine and plant fatty acid-rich oils, carotenoid pigments, vitamins, flavors, essential oils, phenolic and anthocyanin-rich extracts, iron, and phytase by LPs as single wall materials were highlighted. A technical summary of the use of single LP-based carriers in designing innovative delivery systems for natural bioactive molecules and probiotics was made. The encapsulation mechanisms, encapsulation efficiency, physicochemical and thermal stability, as well as the release and absorption behavior of bioactives were comprehensively discussed. Protein isolates and concentrates of soy and pea were the most common LPs to encapsulate nutraceuticals and probiotics. The microencapsulation of probiotics using LPs improved bacteria survivability, storage stability, and tolerance in the in vitro GIT conditions. Moreover, homogenization and high-pressure pretreatments as well as enzymatic cross-linking of LPs significantly modify their structure and functionality to better encapsulate the bioactive core materials. LPs can be attractive delivery devices for the controlled release and increased bioaccessibility of the main food-grade bioactives. 相似文献
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烯基琥珀酸淀粉在微胶囊壁材中的应用 总被引:3,自引:1,他引:3
介绍了烯基琥珀酸淀粉作为微胶囊壁材应用的原理,方法及其产品的性能,分析了它在我国实施产业化存在的问题,并提出今后的发展前景。 相似文献
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Naaznee Mohan John J. Mellem 《International Journal of Food Science & Technology》2022,57(4):2356-2364
Porous starches have been researched for applications of its characteristics, although it has been noted that different methods are used to influence the properties manifested. In this study, native starch isolated from hyacinth bean (Lablab purpureus) was used to create porous starch using three different methods, viz, solvent-exchange (SE), enzyme hydrolysis (EH), and addition of mercaptosuccinic acid known as freeze–thaw (FT). The structural characteristics (Fourier-transform infrared spectroscopy, X-Ray Diffraction) of SE and EH were very similar to those of NS. The gelatinization properties of the porous starches were higher (97.15–112.86) than those of NS (93.00–103.69). The pasting properties of SE and EH were improved, while FT did not possess any pasting abilities, this was due to its high solubility (42.92 ± 1.70) and lipophilic nature (4.63 ± 0.42). The adsorption properties of SE (4.0616.35) and EH (4.31–15.45) were similar to those of NS (3.53–15.50). The swelling power of SE (9.16 ± 0.19) and EH (9.25 ± 0.13) was similar to that of NS (9.76 ± 0.43), while the amylose contents (15.48–19.43) were lower than those of NS (20.68 ± 4.39). Only the SE (11.42 ± 3.40) from the porous starches had resistant starch present, while EH had mostly rapidly digestible (13.23 ± 0.00) and slowly digestible starch (127.16 ± 0.00). These structural and physicochemical characteristics show that these porous starches may be suitable in delivery systems, improving solubility of drugs and adsorbing dyes. 相似文献
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利用流变仪研究肉糜体系中4种成分(肌原纤维蛋白、脂肪、食盐和大豆蛋白)在贮藏过程中对淀粉老化的影响。结果表明:肌原纤维蛋白和食盐对淀粉糊老化的抑制效果均随质量分数增加而增强,并随着贮藏时间延长,其抑制老化的效果更加明显,脂肪和大豆蛋白对淀粉糊老化的抑制效果在不同贮藏时间下均随质量分数增加先上升后下降;通过正交试验可知,添加1.00%肌原纤维蛋白、1.50%脂肪、4.00%食盐和4.00%大豆蛋白时,淀粉糊的总体老化程度最低,影响淀粉糊总体老化程度的主次因子依次是食盐、肌原纤维蛋白、脂肪和大豆蛋白。 相似文献
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Lecithin vesicles prepared by dehydration-rehydration (DR) were used to encapsulate enzymes (lysozyme and pepsin). The encapsulating efficiency was highest when the pH was close to the isoelectric point of each enzyme. Vesicles stored in suspension at 10°C for up to 21 days showed no release of enzymes. Acidic pH at 10°C and 25 mM Ca2+ at 10°C or 37°C produced pulse-like release of 17–35%, while acidic pH at 37°C produced pulse-like release followed by slow release up to 100%, and Tween 80 induced steady release from the beginning. The hydrolysis pattern of a protein by pepsin released from DR vesicles for 142 hr was similar to that obtained by the same total amount of fresh pepsin solution added stepwise, in proportion, indicating that the pepsin retains its activity throughout the period of encapsulation.
Vesicles prepared by processing of lecithin-enzyme solution by a homogenizer (MicrofluidizerTM ) were also characterized and found effective. 相似文献
Vesicles prepared by processing of lecithin-enzyme solution by a homogenizer (Microfluidizer
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《Food Science & Nutrition》2017,5(3):763-769
Calcium‐enhanced protein recovered from black bullhead catfish was used to develop gels containing increasing amounts of potato starch (0–20 g/kg protein paste) and the effects of starch on functional, textural, and color properties were tested. Energy required to unfold protein groups was greater with the addition of 5 g starch/kg protein paste. Gels containing starch were harder, chewier, and less springy (p < .05) than gels without starch. For most measurements, regression analysis showed that increasing the starch concentration beyond 5 g/kg did not contribute to further significant textural changes. Torsional shear stress and strain along with Kramer shear force increased as the concentration of starch increased (R 2 = .79, .79, and .53, respectively). The addition of ≥10 g starch/kg protein paste resulted in darker gels and gels got darker as more starch was added (R 2 = .71). Results showed no benefit to increasing starch concentration in gels beyond 5 g starch/kg protein paste. 相似文献
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Feyza Tatar Turan Talip Kahyaoglu 《Journal of the science of food and agriculture》2021,101(1):120-130
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Relatively high-branched cationic (NCS) and linear cationic starches (HCS) are prepared, to construct multilayers with whey protein concentrate (WPC) via layer-by-layer (LbL) deposition. As expected, the pH responsive behavior of the multilayers is observed to depend on the charge reversal of WPC. The build-up and break-down of multilayers differ with the conformation of the cationic starches. WPC tends to be trapped in the NCS layers, while WPC adsorbs onto the HCS layer and increases the coverage laterally. Despite the strong screening effect of salt in 0.1 m NaCl, both multilayers show a significant structural change at pH < pI (4.3) of WPC due to the emergent repulsive force in the multilayers. The HCS-based multilayer shows a clear structural dissociation, while the NCS-based multilayer undergoes a structural disruption along with swelling of the entangled NCS layers. Finally, anthocyanins are post-loaded into the NCS-based multilayer and their pH-dependent release is in agreement with the structural integrity driven by WPC. Given the rapid pH response and the feasible post-loading technique, the potential of such multilayers to act as pH-triggered active coatings is evident. 相似文献
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Mohammad Reza Amiryousefi Mohebbat Mohebbi Shiva Golmohammadzadeh Arash Koocheki 《Flavour and Fragrance Journal》2016,31(2):163-172
In this research, hydrogel‐based colloidosome with the shell of CaCO3 microparticles was used to encapsulate caffeine as a model flavour compound. The results of the microscopic evaluation showed that the optimum parameters to fabricate this type of colloidosome were a volume fraction of water equal to 0.2 and a weight of CaCO3 microparticles to the volume of aqueous solution equal to 0.04 g/ml. In these conditions, when CaCO3 particles were dispersed in sunflower oil and then water in oil emulsion was prepared, with adding D‐gluconic acid δ‐lactone, water droplets containing alginate slowly gelate with the outer layer of CaCO3 particles in micrometer hydrogels without coagulation. CaCO3 microparticles act as both a cross‐linker for the alginate and a stabilizer of water in oil emulsion. After leaving for 48 h, the hydrogel colloidosomes sank to the bottom of the container as a result of gravity. In the optimum state, the colloidosomes had maximum stability and uniformity. After 5 h, this colloidosome sample continued the caffeine release in water up to 55% maximally while using mouth conditions for this sample, the release of the loaded caffeine increased 33% and reached to 73%. Kinetics release of caffeine from colloidosome samples was evaluated using the spectrophotometery method and the measurement of the released caffeine concentration. The results of modelling showed that the Korsmeyer–Peppas model is the best model for describing the release behaviour in mouth conditions (R2 ≥ 0.991), whereas the Kopcha model had the maximum coefficient of determination in conditions without shear (R2 ≥ 0.968). Overall, release in all colloidosome samples was from the Fickian diffusion type. Copyright © 2015 John Wiley & Sons, Ltd. 相似文献
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Stability of Spray-Dried Encapsulated Carrot Carotenes 总被引:7,自引:0,他引:7
Encapsulation with various dextrose equivalent (DE) hydrolyzed starches affected stability of α- and β-carotene in spray-dried carrot powders. Degradation of α- and β-carotene during storage of the powders at temperatures ranging from 37 to 65°C followed first-order kinetics and both degraded at the same rate. Hydrolyzed starch of 36.5DE was superior to 4, 15, and 25DE in improving retention of the carotenes. Carotenes encapsulated with 36.5DE hydrolyzed starch had a predicted half-life of 450 days at 21°C compared to 2 days for carrot juice spray dried alone. Increasing the proportion of carrier decreased the carotene degradation rate and similarly decreased surface carotene. Air was critical in carotene stability, but exposure of encapsulated carrot powders to light did not accelerate degradation. 相似文献
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本文着重讨论了可溶性钙盐、镁盐、蛋白质对马铃薯淀粉粘度及弹性的影响.分析结果表明,可溶性盐浓度在0.15%以上时,与糊化淀粉的粘度及弹性呈显著负相关(P<0.01).可溶性蛋白质浓度在0.55%以下时,与糊化淀粉的粘度呈显著负相关(P<0.01),但是与凝胶淀粉的弹性呈显著正相关(P<0.01)由此可知,灰分和蛋白质是影响马铃薯淀粉粘度及弹性的重要因素. 相似文献
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ABSTRACT: The stability of local salt dual fortified with iodine and 19 iron compounds (encapsulated compared to nonencapsulated sulfate, fumarate, pyrophosphate, and elemental iron) was tested in Morocco and Côte d'Ivoire. Color and iodine content were measured after storage for 1, 2, 4, and 6 mo. Color acceptability was judged by standardized interviews. For most compounds, encapsulation did not protect against adverse sensory changes and iodine losses. However, 2 forms of ferric pyrophosphate, 1 small particle size (approximately 2.5 μm) and 1 micronized (approximately 0.5 μm), performed well and be useful in salt fortification. Improvements in current encapsulation techniques are needed to allow encapsulated iron to be used in salt fortification. 相似文献
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ABSTRACT: Double encapsulation of single-encapsulated powder containing flavor compounds was performed by a fat coating process using molten hydrogenated palm kernel oil (melting point = 47.3 °C). Double-encapsulated powder showed a 47% increase in mean particle size and a 33% reduction in moisture uptake. Single-encapsulated powder exhibited rapid limonene oxidation throughout the storage time, while double-encapsulated powder was consistently stable. SEM images of the double-encapsulated powder showed singular or aggregated particles covered with a continuous fat matrix. Thermally controlled release from the double-encapsulated powder was observed. Flavor release from the double-encapsulated powder ranged from 36.6% to 57.8% at 37 °C, with an increase to 81.3 to 95.0% at 60 °C. 相似文献
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ABSTRACT: It is hypothesized that a dynamic vapor sorption instrument coupled with an atmospheric pressure chemical ionization mass spectrometer (APCI-MS) may be useful for rapid analysis of volatile release from dry food materials. Preliminary data from a related system (Vapor Generator Instrument-APCI-MS) was used to monitor release of volatiles from spray-dried food polymers as a function of relative humidity at 40 °C. The system demonstrated differences in volatile release as a function of volatile compound, relative humidity, and food polymer. Comparison of these data with data collected using traditional shelf life study methodologies, and concerns for the ability of the method to accurately reflect time-dependent changes are discussed. 相似文献
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本研究以姜黄色素为芯材,高粱醇溶蛋白为壁材,卡拉胶自组装,采用反溶剂法制备负载姜黄色素的中空和实心复合纳米颗粒,并对其理化性质及体外消化特性进行研究。结果表明,制备中空(C-HNP)和实心纳米颗粒(C-SNP)的最佳芯壁比为1∶10,其粒径约为71 nm和135 nm,电位为-37.7 mV和-38.2 mV,包埋率为89.6%和84.1%,负载率为8.01%和7.49%。透射电镜显示两种纳米粒子呈规则的球形形态,C-HNP具有内部中空结构。红外光谱结果显示复合颗粒中酰胺峰Ⅰ和Ⅱ均发生蓝移,卡拉胶和姜黄色素一些吸收峰发生相应偏移,说明它们与蛋白质分子发生相互作用。体外消化模拟实验显示复合纳米颗粒显著地增加了姜黄色素的体外溶解释放率,C-HNP具有更高的控释能力。结果表明,高粱醇溶蛋白是一种适合疏水性分子包埋与控释的生物原材料。 相似文献