大黄鱼鱼卵磷脂/麦芽糊精-虾青素微胶囊性质表征及其体外消化特性研究

为探究大黄鱼鱼卵磷脂/麦芽糊精包埋虾青素微胶囊性质，采用喷雾干燥技术制备了大黄鱼鱼卵磷脂/麦芽糊精-虾青素微胶囊，通过测定微胶囊的水分含量、过氧化值、酸价、虾青素包埋率及溶解度等指标，结合场发射扫描电子显微镜、傅里叶红外光谱、热稳定性分析考察了微胶囊的理化性质并进行体外模拟消化研究。结果表明，大黄鱼鱼卵磷脂/麦芽糊精-虾青素微胶囊包埋率高达(90.12±2.01)%,外观呈近球状，表面致密，无明显裂纹，大黄鱼鱼卵磷脂/麦芽糊精-虾青素可形成稳定的微胶囊，并能够在体外模拟消化液中实现缓慢释放。研究结果可为开发大黄鱼鱼卵磷脂作为微胶囊新型壁材提供理论依据。     

羟丙基-β-环糊精对虾青素稳定性的影响

以羟丙基-β-环糊精为壁材,制备了羟丙基-β-环糊精/虾青素包含物,并对其稳定性进行了研究。热重/差热联用分析表明,复合物的形成将虾青素的热分解开始温度至少提高了40℃,达到290℃左右。光热稳定性实验显示,包埋有利于提高虾青素在环境中的稳定性,并且具有很好的缓释效果。经羟丙基-β-环糊精包埋后,复合物比原虾青素具有更高的稳定性。     

羟丙基-β-环糊精对虾青素稳定性的影响

以羟丙基-β-环糊精为壁材,制备了羟丙基-β-环糊精/虾青素包含物,并对其稳定性进行了研究。热重/差热联用分析表明,复合物的形成将虾青素的热分解开始温度至少提高了40℃,达到290℃左右。光热稳定性实验显示,包埋有利于提高虾青素在环境中的稳定性,并且具有很好的缓释效果。经羟丙基-β-环糊精包埋后,复合物比原虾青素具有更高的稳定性。      

细菌素QY-C与虾青素复合纳米脂质体制备及其特性评价

该研究以细菌素QY-C和虾青素为活性物质，包封率为评价指标确定虾青素和细菌素QY-C的添加量，采用反相蒸发法制备细菌素QY-C与虾青素复合纳米脂质体。采用纳米粒度电位仪测量其表征，傅里叶红外光谱分析虾青素与细菌素的包埋情况，最后评价抗氧化活性和抑菌活性。结果表明，制备获得的复合纳米脂质体的粒径(158.03 nm),多分散指数(polydispersity index, PDI)值(0.372)以及Zeta电位(-31.1 mV)3个表征指标良好，并且对细菌素与虾青素的包封率均达到了80%以上。红外光谱(Fourier transform infrared spectroscopy, FT-IR)的分析显示，虾青素与细菌素QY-C均被成功负载到复合脂质体中，并且没有出现新的吸收峰，判断复合纳米脂质体包埋方式为物理包埋。对DPPH自由基和ABTS阳离子自由基的清除率分别为87.67%与99.35%;最小抑菌浓度(minimal inhibitory concentration, MIC)为8.75 mg/mL,效价为151.63 AU/mL。该研究制备的细菌素QY-C与虾青素复合纳米脂质...     

超临界溶析技术制备玉米蛋白虾青素负载微粒的研究

本文以玉米醇溶蛋白为载体材料、二甲基亚砜/二氯甲烷为混合溶剂、超临界二氧化碳为反溶剂,通过超临界溶析技术制备了虾青素负载微粒。采用OA16(45)正交实验探讨了溶剂配比、温度、压力、载体材料浓度和进样流量等影响因素对虾青素负载微粒的包封率、形貌和粒径的影响,方差分析结果表明适宜操作条件为DMSO/DCM(1:2,V/V),T=42℃,P=80 bar,C=3 g/L,F=1.5 mL/min,在上述条件下,虾青素负载微粒的包封率为94.4%、平均粒径为385.4 nm。SEM结果表明,虾青素负载微粒为表面光滑的球形;FT-IR结果表明经过超临界溶析处理后虾青素的化学结构并没有发生变化;XRD结果表明虾青素被包裹于载体材料玉米醇溶蛋白中,实现了载体材料对虾青素隔离保护的作用,贮存稳定性实验结果表明,虾青素的稳定性在负载微粒中得到大幅提高。     

阿拉伯胶对薏米醇溶蛋白-虾青素纳米颗粒性质影响

通过反溶剂沉淀法制备了薏米醇溶蛋白-虾青素-阿拉伯胶纳米颗粒（Coixin- Astaxanthin-arabic gum nanoparticle, C-ASX-AG-NP）。当薏米醇溶蛋白与阿拉伯胶比例为1:1时,C-ASX-AG-NP的平均粒径最小,为163.43 nm,PDI为0.123,虾青素包埋率为55.07%。通过比较薏米醇溶蛋白-虾青素纳米颗粒（Coixin-Astaxanthin nanoparticle, C-ASX-NP）和C-ASX-AG-NP的稳定性,发现阿拉伯胶的加入不仅可以增强醇溶蛋白基虾青素纳米颗粒在中性pH（pH为6~7）和12.5 ~37.5 mmol/L NaCl环境中的稳定性,还可以提高贮藏过程中的虾青素保留率。X射线衍射分析表明虾青素以无定形态被成功包埋在纳米颗粒中,阿拉伯胶通过非共价结合的方式复合至C-ASX-NP上,通过透射电镜分析得出虾青素被成功的包埋。C-ASX-AG-NP对DPPH?清除率和ABTS+?清除能力高于 C-ASX-NP ,高于游离虾青素,说明采用薏米醇溶蛋白荷载虾青素可以提高虾青素的抗氧化活性。     

不同制剂对虾青素体外生物利用度的影响

虾青素作为一种脂溶性色素，因其低溶解度、低稳定性等原因，生物利用度较低。该研究旨在探究不同制剂类型的虾青素在体外消化吸收模拟中的影响情况。该实验采用体外胃肠道消化模型，考察虾青素油、微囊粉、微粒、乳液剂型的释放度，并将体外消化得到的各制剂终产物给予Caco-2细胞单层模型，考察各制剂消化终产物的表观渗透系数(apparent permeability values,P_app),对比不同剂型虾青素的体外生物利用度。在虾青素各制剂体外消化中，除油剂型外，其他剂型在模拟消化液中可以形成稳定的分散体系，油、微囊粉、微粒、乳液释放度分别为14.73%、93.71%、89.07%、67.11%,在Caco-2细胞单层模型中的P_app分别为0.058×10^-6、0.483×10^-6、0.461×10^-6、0.656×10^-6 cm/s。虾青素的微囊粉、微粒、乳液制剂使虾青素的释放度及透过率均显著提升，有效提高了虾青素的生物利用度。     

雨生红球藻虾青素酯微胶囊制备及其稳定特性研究

对复凝聚法制备虾青素酯微胶囊的工艺和稳定性进行了系统研究。过程以乳清蛋白和阿拉伯胶为壁材,通过考察p H、乳清蛋白/阿拉伯胶比、壁材总浓度和壁芯比对虾青素酯包埋率的影响,优化虾青素酯微胶囊制备工艺,并采用包埋率和幂律函数模型对不同p H条件下虾青素酯微胶囊的稳定性、抗离心力强度和释放机制进行了表征。结果表明:虾青素酯微胶囊的最佳制备工艺条件为:p H 4.0,乳清蛋白/阿拉伯胶质量比为2.0(w/w),壁材总浓度为2.0%(w/v),壁芯比为1.0(w/w),该工艺条件下制备的微胶囊平均粒径(d)为15.4±0.4 nm,包埋率为86.2±2.4%;p H环境对虾青素酯微胶囊的稳定性和机械强度具有显著影响,且在p H 4.0条件下,虾青素酯微胶囊具有最佳的稳定性和机械强度。     

克氏原螯虾壳虾青素微胶囊制备工艺的优化

以β-环糊精为壁材,阿拉伯胶为辅材,对克氏原螯虾壳虾青素进行微胶囊化包埋。通过单因素试验探讨壁材种类、壁材添加量、芯材添加量、搅拌时间、搅拌温度等因素对虾青素微胶囊制备效果的影响,并通过响应面法确定微胶囊制备工艺最佳条件为:80%β-环糊精+20%阿拉伯胶添加量0.19 g/m L、芯材添加量2.68%、搅拌时间50 min、搅拌温度40.9℃,在此条件下虾青素包埋率达到92.89%。     

不同热改性乳清蛋白-虾青素复合物对色素稳定性的影响

利用乳清蛋白的配体结合特性，将不同温度(45、55、65、75℃和85℃)热改性后的乳清蛋白与虾青素结合形成复合物，同时构建p H3.6和p H6.3 2个体系，对复合物中虾青素特性进行探究。与未经热改性的乳清蛋白-虾青素复合物相比，不同温度下的复合物在p H3.6和p H6.3 2个体系下，虾青素的热、光和氧化稳定性都有不同程度的提升，其中在p H3.6下经75℃热改性后的乳清蛋白-虾青素复合物热稳定性最强，降解率降至23.3%；在p H6.3下经85℃热改性后的复合物光降解抑制效果最明显，降解率为91.3%，该条件下氧化降解率也达到最低30.6%。在不同抗氧化剂(维生素C、茶多酚、丁基羟基茴香醚(BHA)、2,6-二叔丁基对甲酚(BHT))对复合物中虾青素稳定性的研究中，发现茶多酚的保护效果最好，虾青素降解率最低至9.4%；而金属离子对虾青素稳定性的影响从大到小的顺序为：Fe³⁺>Cu²⁺>Fe²⁺>Na⁺、K⁺、Mg²⁺>Zn...     

负载姜黄素的玉米醇溶蛋白-羧甲基壳聚糖纳米复合物的制备表征、体外消化及其抗氧化活性

该研究利用玉米醇溶蛋白（Zein）和羧甲基壳聚糖（Carboxymethylchitosan,CMCS）,通过反溶剂法制备了负载姜黄素（Curcumin,CUR）的纳米复合物,以粒径、电位、包封率和多分散系数（PDI）等为指标优化了Zein/CMCS-CUR纳米复合物的制备条件。当Zein/CMCS与CUR的质量比为10:1时制备的纳米复合物粒径较小（95.37 nm）,其Zeta电位为-21.70 mV,包封率和负载量分别为96.63%和4.55%。采用傅里叶变换红外（FT-IR）、差示扫描量热法（DSC）和X射线衍射（XRD）探讨了Zein、CMCS和CUR之间的相互作用,利用透射电镜（TEM）、扫描电镜（SEM）观察了纳米复合物的微观形貌,结果表明氢键、静电和疏水相互作用是组装该纳米复合物的驱动力。姜黄素以非晶体状态成功包埋在Zein/CMCS复合物中,Zein/CMCS-CUR纳米复合物呈球形,且分布均匀。体外抗氧化和消化实验表明经纳米复合物包载后姜黄素仍然具有较强的抗氧化活性,并呈现明显缓释特性。该研究可以为姜黄素在功能性食品领域的应用提供了重要的理论基础。     

Formation of zein nanoparticles by electrohydrodynamic atomization: Effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin

Nanoparticles with a compact spherical structure and a narrow size distribution were prepared from a zein protein polymer by electrohydrodynamic atomization. The effects of key parameters of the process (polymer concentration, flow rate and applied voltage) on the size and morphology of the particles was studied. Zein nanoparticles could be obtained from zein concentrations ranging from 2.5% to 15% (w/w). The sizes of these particles, ranging from 175 to 900 nm, increased with increasing polymer concentration. Compact nanostructures were obtained for 2.5% and 5% zein solutions whereas 10% and 15% solutions yielded collapsed and shrunken particles. Flow rate also exerted an effect, the lower the flow rate the smaller the nanoparticles. The morphology of the nanoparticles did not change after incorporating curcumin in proportions ranging from 1:500 to 1:10 (curcumin:zein), and the encapsulation efficiency was around 85–90%. Fluorescence microscopy images showed that the nanostuctures obtained took the form of matrix systems with the curcumin homogeneously distributed in the zein matrix. The curcumin remained in the amorphous state in the nanoparticle, as revealed by X-Ray diffractometry, evidencing intimate contact with the polymer. After three months of storage at 23 °C and 43% relative humidity in the dark, neither the size or the morphology of the nanoparticles had undergone significant changes, nor had the curcumin content altered. Thanks to encapsulation, the curcumin presented good dispersion in an aqueous food matrix: semi-skimmed milk.     

银鲳蛋白/壳聚糖复合颗粒提升乳液稳定性及虾青素生物可及性

为充分利用鲳鱼资源及实现虾青素的稳态化递送,本实验通过等电点沉淀法提取得到银鲳蛋白,基于静电相互作用制备了银鲳蛋白/壳聚糖复合颗粒来改善鱼肉蛋白乳化性,探究乳液的稳定性及对虾青素的递送能力。结果表明,壳聚糖显著提高了银鲳蛋白的疏水性,复合颗粒水接触角达到84.10°,具有更好的乳化活性和乳化稳定性,其制备的乳液在储存14 d后仍可保持稳定。体外模拟消化结果表明,银鲳蛋白/壳聚糖复合颗粒乳液的游离脂肪酸释放率和虾青素生物可及性最高,分别达到38.53%和36.05%,相较于银鲳蛋白乳液,促进了脂质的消化和虾青素的递送,证实银鲳蛋白/壳聚糖复合颗粒稳定的乳液是一种优异的功能因子递送载体。本研究为鲳鱼资源的高值化利用及虾青素的高效递送提供实验依据,有利于促进海洋生物资源的充分利用。     

中链甘油三酯/玉米醇溶蛋白核壳结构微胶囊载体的构建及表征

以中链甘油三酯（medium-chain triglyceride,MCT）为油相内核,以玉米醇溶蛋白（Zein）为外壳主要成分,低剪切条件下反溶剂法制备大粒径核壳结构的MCT/Zein微胶囊微米载体。通过考察微胶囊载体的宏观形态、微观形态及粒径分布,优化得到微胶囊载体的最佳制备工艺为质量分数0.5%的阿拉伯胶（gum arabic,GA）作为乳化剂、乳化速率800?r/min、Zein沉淀溶液为“30?mL水＋100?mL?GA溶液”、Zein沉淀溶液加入速率6?mL/min,并采用扫描电子显微镜、激光共聚焦显微镜、激光粒度分析仪表征冻干MCT/Zein微胶囊载体的结构特征和粒径特性,结果表明该法制备的微胶囊载体具有典型的核壳结构,粒径均一、稳定性良好。本实验建立MCT/Zein核壳结构微胶囊的反溶剂制备法,该法简单易行,适用于多种油溶性活性组分的包埋和保护研究。     

玉米醇溶蛋白/聚环氧乙烷同轴静电纺丝负载姜黄素及其释放特性

玉米醇溶蛋白作为生产淀粉的副产物,大多应用在饲料方面,利用率低,本实验借助静电纺丝技术高值化利用玉米醇溶蛋白得到纳米纤维膜,并用于抗菌方面的研究。通过同轴静电纺丝技术研发具有核/壳结构负载姜黄素的玉米醇溶蛋白（Zein）纳米纤维,即将姜黄素负载在Zein和聚环氧乙烷（Polyethylene oxide,PEO）组成的三种核/壳结构纳米纤维中,并以透射电镜（TEM）、紫外分光（UV）、红外光谱（FT-IR）和XRD等进行相关表征。循环伏安（CV）的释放动力学研究表明在负载量为0.226、0.260、0.264 mg的基础上,姜黄素的封装效率达到96.02%、95.00%、90.15%,与姜黄素对Zein的亲和力略强于PEO一致;通过对姜黄素的电化学特性研究,发现玉米醇溶蛋白包聚环氧乙烷膜的缓释作用最好;借助SEM可以观察到姜黄素释放后纤维膜会出现孔洞,原有的结构遭到破坏;抗菌性研究发现,金黄色葡萄球菌比大肠杆菌的对姜黄素含量更敏感。同轴静电纺丝制得的负载姜黄素纳米纤维可用于功能性食品及生物医用产品的保鲜及贮藏保质。     

Simple and complex coacervation methods for the nanoencapsulation of Rosa damascena mill L. anthocyanin in zein/potato starch: A new approach to enhance antioxidant and thermal properties

The structure and antioxidant properties of zein and potato starches as well as the stability of anthocyanins strongly depend on the pH. However, due to the stability of anthocyanins in at acidic medium, their encapsulation has been limited to low pHs. In the present work, an encapsulation of anthocyanins extracted from Rosa damascena mill L. (as a model) into zein, starch, and their binary mixtures by simple and complex coacervation methods over a wide range of pH (especially higher pHs), and different encapsulating agent doses and different initial volumes of anthocyanin were studied in order to obtain new conditions for the preservation of anthocyanins and to improve the antioxidant activities of zein and potato starches. High levels of antioxidant activity and encapsulation efficiency for zein/starch/anthocyanin nanocapsules and maximum antioxidant activity for zein/starch nanocapsules (without anthocyanin) were obtained at pHs 8 and 2, respectively. Fourier transform infrared spectroscopy, field emission scanning electron microscopy, X-ray powder diffraction, and thermal gravimetric analysis techniques were used to analyze simple and complex coacervates biopolymer interactions, morphology, and thermal stability. The size of zein nanocapsules (283–366 nm) decreased in the range of 50–175 nm after the encapsulation of anthocyanin (pH 8), which makes them suitable for drug delivery processes. The prepared nanocapsules showed a high scavenging ability.     

Zein/tannic acid complex nanoparticles‐stabilised emulsion as a novel delivery system for controlled release of curcumin

The present work was aimed to evaluate the potential of the gel‐like Pickering emulsions (50%, v/v, oil) stabilised by zein/tannic acid (TA) complex colloidal particles (ZTPE) as a new encapsulation system of lipophilic ingredients. Compared with sodium caseinate‐stabilised emulsions (SCE) and bulk oil, the better protective effects of ZTPE on the chemical stability of curcumin were observed when they suffered from UV light, and the lipid oxidation rate remarkably reduced in ZTPE. Also, the zein particle layers loaded with TA around the oil droplets can provide protection against harsh gastric environment, facilitating to slow down the release of free fatty acids (FFA) and curcumin during in vitro simulated digestion. These findings show that ZTPE have a good potential to act as an efficient encapsulating agent to protect functional ingredients from degradation and control their release during digestion, which can further improve the bioavailability of bioactive ingredients.     

两阶段法培养红法夫酵母生产虾青素

在法夫酵母生长过程中,培养基组成是影响细胞生长和虾青素产量的重要因素。文中通过正交设计和响应面优化方法分别对红法夫酵母生长阶段培养基和虾青素合成阶段的培养基进行了优化研究。结果表明,碳源和氟源浓度对红法夫细胞的生长及虾青素的合成有明显影响,浓度为20 g/L的葡萄糖有利于细胞的生长;而50 g/L左右的葡萄糖和高C/N有利于虾青素的合成。在此基础上提出了两阶段发酵方案。经过两阶段发酵,红法夫酵母生物量和虾青素产量达到16.8 g/L和15.015 mg/L,分别比分批培养提高了56.3%和28.7%。     

超声辅助法制备铁蛋白-虾青素包埋物

虾青素是一种具有多种活性的天然类胡萝卜素,但其水溶性差,对温度和光照的敏感性高,限制了其应用。作为新型的营养物质包埋载体,铁蛋白在包埋过程中约40%会因所使用的极端pH值条件而损失。为解决上述问题,本实验通过超声辅助法,采用人重链铁蛋白对虾青素进行包埋,并通过透射电子显微镜、紫外-可见光谱、高效液相色谱对包埋物理化性质进行表征,同时通过细胞实验表征包埋物的生物活性。高效液相色谱定量分析结果表明,一个铁蛋白分子可包埋约40 个虾青素分子。光热稳定性分析结果表明,包埋入蛋白空腔后,虾青素的降解率分别由热处理终点的45%和光处理终点的31%减少至3%。铁蛋白包埋虾青素可以显著提高虾青素的水溶性和光热稳定性。本实验为营养素的包埋和载运提供了新的可能性,从而可以促进其在食品工业中的应用。     

ENCAPSULATION OF FISH OIL IN SOLID ZEIN PARTICLES BY LIQUID-LIQUID DISPERSION

In this work, a liquid–liquid dispersion process was studied for encapsulation of fish oil in solid zein particles as an alternative to emulsions. The process involved the preparation of stock solutions by dissolving different amounts (4.0, 5.3, and 6.7%) of zein and fish oil (zein: oil ratios of 2:1, 4:1, 6:1, and 8:1) in 90% isopropanol. The stock solution was then subsequently sheared into deionized water. The decrease of overall isopropanol concentration resulted in the precipitation of oil-loaded zein particles with diameters of 350–450 nm. After freeze-drying, samples with a zein – oil ratio of 4:1 or lower – generally showed good oxidative stability evaluated based on the development of lipid hydroperoxide values during storage. The approach used in this work may provide a simple method to prepare submicrometer-sized solid particles, and can be extended to encapsulate other types of lipophilic bioactive compounds.

PRACTICAL APPLICATIONS

Fish oil is conventionally included as the oil phase of emulsions that can be further prepared into powdered products. Emulsions of fish oil require both physical stability to eliminate destabilization mechanisms of emulsions and oxidative stability to prevent degradation of fish oil. The liquid–liquid dispersion process may be a simple, scalable approach to produce solid submicrometer particles for incorporation of lipophilic bioactive compounds as alternative delivery systems to emulsions. Solid particles may be incorporated in food products such as beverages, snacks and cereals to supplement bioactive compounds beneficial to human health.