Journal of Food Engineering最新文献_第5页

Ostwald ripening in poloxamer-stabilized oil-in-water emulsions: Influence of poloxamer triblock structure and ripening inhibitors 波洛沙姆稳定水包油乳剂的奥斯特瓦尔德成熟：波洛沙姆三嵌段结构和成熟抑制剂的影响

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-26 DOI: 10.1016/j.jfoodeng.2025.112941

Yurim Lee , David Julian McClements , Seung Jun Choi

This study examined how the triblock structure of poloxamers and the choice of ripening inhibitors influence the Ostwald ripening stability of n-decane-in-water emulsions. Emulsions were stabilized using three poloxamers (P188, P338, and P407) that differed in the lengths of polyethylene oxide (PEO) and polypropylene oxide (PPO) blocks. All emulsions showed rapid droplet growth during storage, but the P407-stabilized emulsion ripened the fastest, while the P188- and P338-stabilized emulsions ripened at only about half of this rate. The results revealed that the stability was not linearly correlated with the length of PEO and PPO blocks. Instead, the findings suggest that the molecular structure influences stability through a coupled effect: while the PPO blocks determine interfacial tension, the entanglement of the hydrophilic PEO blocks modifies interfacial rheology, which plays a critical role in retarding droplet growth. Long-chain hydrocarbons (n-tetradecane, n-hexadecane, and n-octadecane) were tested as ripening inhibitors. n-Tetradecane only slowed droplet growth and did not completely inhibit ripening, whereas n-hexadecane exhibited a typical inhibitor effect and fully inhibited droplet growth once its concentration passed poloxamer-specific threshold levels. n-Octadecane needed much higher concentrations and showed more complex, formulation-dependent behavior. In contrast, corn oil, a triacylglycerol oil commonly used as a ripening inhibitor in food emulsions, accelerated droplet growth, likely due to conformational changes in the PPO blocks induced by alterations in the oil phase environment. Overall, these findings show how poloxamer structure and ripening inhibitor type jointly control Ostwald ripening and provide guidance for designing more stable poloxamer-based emulsions for food applications.

本研究考察了波洛沙莫的三嵌段结构和成熟抑制剂的选择对正癸烷水包乳的奥斯特瓦尔德成熟稳定性的影响。使用三种不同长度的聚氧乙烯（PEO）和聚氧聚丙烯（PPO）嵌段的聚氧乙烯（P188）、聚氧乙烯（P338）和聚氧乙烯（P407）稳定乳液。在贮存过程中，所有乳状液的液滴生长速度都很快，但p407稳定乳状液的成熟速度最快，而P188-和p338稳定乳状液的成熟速度仅为其一半左右。结果表明，稳定性与PEO和PPO基团的长度不呈线性相关。相反，研究结果表明，分子结构通过耦合效应影响稳定性：PPO块决定界面张力，亲水性PEO块的缠结改变界面流变学，这在延缓液滴生长方面起着关键作用。长链烃（正十四烷、正十六烷和正十八烷）作为成熟抑制剂进行了测试。正十四烷仅减缓液滴生长，并不能完全抑制成熟，而正十六烷则表现出典型的抑制剂作用，一旦其浓度超过poloxomer特异性阈值水平，就会完全抑制液滴生长。正十八烷需要更高的浓度，并且表现出更复杂的配方依赖行为。相比之下，玉米油，一种通常用作食品乳剂中成熟抑制剂的三酰基甘油油，加速了液滴的生长，可能是由于油相环境的改变引起的PPO块的构象变化。总的来说，这些发现揭示了波洛沙姆结构和成熟抑制剂类型如何共同控制奥斯特瓦尔德成熟，并为设计更稳定的食品用波洛沙姆乳液提供指导。

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引用次数: 0

Dual frequency ultrasound assisted germination improves the structural, functional, and in vitro digestion characteristics of pea protein isolate 双频超声辅助萌发改善了豌豆分离蛋白的结构、功能和体外消化特性

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-25 DOI: 10.1016/j.jfoodeng.2025.112940

Zhijuan Zhang , Minghui Li , Jiayu Yin , Huicong Xu , Bin Dai , Yuqing Duan , Kai Hu , Meihong Cai , Haihui Zhang

To mitigate the limitations of pea protein in food applications, this study employed multifrequency ultrasound-assisted germination to enhance its functional properties. Compared with single-frequency ultrasound (SWF: 60 kHz) and triple-frequency ultrasound (TWF: 20/40/60 kHz), dual-frequency ultrasound (DWF: 20/60 kHz) resulted in a maximum particle size of 449.23 nm after 36 h of germination, and the zeta potential absolute value was significantly lower than that of untreated control group (CTR). In addition, DWF increased the proportion of irregular curling and β-turning, thereby decreasing structural order and enhancing molecular flexibility, and significantly increasing surface hydrophobicity and free sulfhydryl content (p < 0.05). These structural changes led to significantly improved solubility, water-holding capacity, and emulsifying properties (increased by 25.53 %, 46.28 % and 36.47 %, respectively), while the oil-binding capacity and foam stability were significantly reduced (p < 0.05). Furthermore, DWF altered the amino acid profile of the protein and significantly improved its in vitro digestibility. Correlation analyses confirmed a positive correlation between structural and functional properties enhancement of pea protein. Therefore dual-frequency ultrasound-assisted germination represents an effective strategy method for enhancing the functional performance of pea protein by modifying its structure, offering a promising strategy for its broader utilization in food development.

为了减轻豌豆蛋白在食品应用中的局限性，本研究采用多频超声辅助发芽的方法来提高其功能特性。与单频超声（SWF: 60 kHz）和三频超声（TWF: 20/40/60 kHz）相比，双频超声（DWF: 20/40/60 kHz）在萌发36 h后最大粒径为449.23 nm， zeta电位绝对值显著低于未处理对照组（CTR）。此外，DWF增加了不规则卷曲和β-翻转的比例，从而降低了结构秩序，增强了分子柔韧性，显著提高了表面疏水性和游离巯基含量（p < 0.05）。这些结构变化显著提高了其溶解度、保水能力和乳化性能（分别提高了25.53%、46.28%和36.47%），而结合油能力和泡沫稳定性则显著降低（p < 0.05）。此外，DWF改变了蛋白质的氨基酸谱，显著提高了蛋白质的体外消化率。相关分析证实了豌豆蛋白的结构和功能特性增强之间的正相关关系。因此，双频超声辅助萌发是一种通过改变豌豆蛋白的结构来提高其功能性能的有效策略方法，为其在食品开发中的广泛应用提供了一种有前景的策略。

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引用次数: 0

Chitosan/mesoporous silica grafted nanocomposite as efficient adsorbent for ethyl carbamate in Huangjiu 壳聚糖/介孔二氧化硅接枝纳米复合材料对黄酒中氨基甲酸乙酯的高效吸附剂

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-23 DOI: 10.1016/j.jfoodeng.2025.112938

Ruosi Fang , Shuhui Wu , Ting Xia , Tangchao Chen , Kai Chen , Xianyue Gong , Hui Hong , Huajiang Chen , Gongnian Xiao

Ethyl carbamate (EC) is a carcinogenic compound frequently detected in traditional alcoholic beverages, particularly Huangjiu. In recent years, scientists have attempted to solve this issue using various methods, to limited effect. Therefore, we developed a mesoporous silica nanocomposite (MSN) containing varying concentrations of chitosan (MSN, MSN@CS-20, MSN@CS-40, MSN@CS-60, and MSN@CS-80) to chemically adsorb EC. Brunauer-Emmett-Teller (BET) analysis, Scanning electron microscopy, Fourier-transform infrared spectroscopy, X-ray diffraction, thermogravimetric analysis, and differential scanning calorimetry were used to characterize the nanocomposites. The results showed that all the nanoparticles were successfully grafted through chemical reaction. The volatile flavor compounds, free amino acids, and physicochemical properties were also investigated for adsorbed Huangjiu samples. The use of MSN@CS as an adsorbent resulted in minimal variation in Huangjiu. The adsorption of EC onto MSN@CS reached equilibrium within 480 min. The adsorption process conformed to the pseudo-second-order kinetic and Langmuir adsorption models, with a maximum adsorption capacity of 271.605 μg/g. The maximum EC removal efficiency of MSN@CS-40 was 66.7 %. The present research indicates that the chitosan-silica grafted nanocomposite is a suitable material for EC adsorption in Huangjiu.

氨基甲酸乙酯是传统酒精饮料中常见的致癌物，尤其是黄酒。近年来，科学家们试图用各种方法解决这个问题，但效果有限。因此，我们开发了一种含有不同浓度壳聚糖（MSN, MSN@CS-20, MSN@CS-40， MSN@CS-60和MSN@CS-80）的介孔二氧化硅纳米复合材料（MSN）来化学吸附EC。采用布鲁诺尔-埃米特-泰勒（BET）分析、扫描电镜、傅里叶变换红外光谱、x射线衍射、热重分析和差示扫描量热法对纳米复合材料进行了表征。结果表明，所有纳米颗粒均通过化学反应成功接枝。对吸附后的黄酒样品的挥发性风味物质、游离氨基酸和理化性质进行了研究。使用MSN@CS作为吸附剂使黄酒的变化最小。EC在MSN@CS上的吸附在480 min内达到平衡。吸附过程符合拟二级动力学模型和Langmuir吸附模型，最大吸附量为271.605 μg/g。MSN@CS-40对EC的最大去除率为66.7%。研究表明，壳聚糖-二氧化硅接枝纳米复合材料是一种较好的吸附黄酒中EC的材料。

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引用次数: 0

Effect of high-pressure homogenization on surfactant-free starch-oil films 高压均质对无表面活性剂淀粉-油膜的影响

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-23 DOI: 10.1016/j.jfoodeng.2025.112939

Xi-ying Xu , Dong-ming Gao , Xu Yao , Zi-xu Zheng , Zong-qiang Fu , Gang Li , Fei-fei Li

This study aimed to improve the properties of surfactant-free starch-oil film-forming dispersions and the corresponding films. High-pressure homogenization (HPH) was applied to process the dispersions. With increasing homogenization pressure, both the apparent viscosity and particle size of the dispersions decreased significantly. Confocal laser scanning microscope revealed a uniform distribution of oil droplets within the dispersions. The HPH treatment not only improved the surface smoothness and transparency of the resulting films but also increased their retrogradation enthalpy and glass transition temperature. As the homogenization pressure increased from 0 MPa to 50 MPa, the water vapor permeability and moisture content of the films decreased, while the water contact angle rose from 38.33° to 53.00°. Furthermore, the tensile strength improved from 3.96 MPa to 6.30 MPa. In conclusion, HPH effectively enhances the stability of surfactant-free starch-oil film-forming dispersions, yielding films with superior mechanical strength and moisture barrier properties.

本研究旨在改善无表面活性剂淀粉-油成膜分散体及其膜的性能。采用高压均质（HPH）技术处理分散体。随着均质压力的增大，分散体的表观粘度和粒径均显著减小。共聚焦激光扫描显微镜观察到分散体内油滴分布均匀。HPH处理不仅提高了膜的表面光滑度和透明度，而且提高了膜的退化焓和玻璃化转变温度。随着均质压力从0 MPa增加到50 MPa，膜的水蒸气渗透率和含水率下降，水接触角从38.33°增加到53.00°。抗拉强度由3.96 MPa提高到6.30 MPa。综上所述，HPH有效地提高了无表面活性剂淀粉-油成膜分散体的稳定性，制备出具有优异机械强度和隔水性能的薄膜。

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引用次数: 0

Determination of physical properties of tagatose in water and in ice cream mix to support ice cream formulation – A short communication 用于冰淇淋配方的水和冰淇淋混合物中塔格糖物理性质的测定。简短说明

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-23 DOI: 10.1016/j.jfoodeng.2025.112931

Lauren Peck , Prateek Sharma , H. Douglas Goff , Joy Waite-Cusic , Zeynep Atamer

Tagatose is a low-calorie monosaccharide sweetener that can be produced from the enzymatic isomerization of galactose. The incorporation of this ingredient into high sugar products like ice cream might offer commercial benefits to the ice cream industry, provided it does not adversely affect the processing characteristics and quality of the final product. This study aimed to investigate the melting behavior of tagatose in a pure solvent and in a frozen dairy system (ice cream), with a focus on its melting and freezing properties. The objective was to determine whether tagatose behaves as a typical monosaccharide or exhibits distinct thermal characteristics that could potentially influence its performance in frozen applications. To understand how this sweetener behaves in solution, Differential Scanning Calorimetry (DSC) was utilized to compare tagatose to dextrose, lactose, and sucrose. Sugar solutions at concentrations of 15 %, 20 %, 30 %, and 40 % were analyzed. Model ice cream mix formulated with 15 % sucrose (control), 2.5 % and 5 % dextrose, and 2.5 % and 5 % tagatose were also evaluated to determine their influence on ice cream melting and freezing properties. All, except 30 % samples, were not found to be statistically (p < 0.05) different. This in turn reinforces that the melting properties of dextrose and tagatose are alike. The freezing curves of the tagatose and dextrose water trials were similar, following the same path regardless of concentration. This similarity was also seen in the ice cream mix trials. While concentration influenced the initial freezing temperature, no significant differences were observed between tagatose and dextrose. This study helps to prove that tagatose can be integrated into frozen system, without its freezing properties being affected. Tagatose still behaves as a monosaccharide regardless of the solvent in which it is present in.

塔格糖是一种低热量的单糖甜味剂，可以从半乳糖的酶异构化中产生。在冰淇淋等高糖产品中加入这种成分可能会给冰淇淋行业带来商业利益，前提是它不会对最终产品的加工特性和质量产生不利影响。本研究旨在研究塔格糖在纯溶剂和冷冻乳制品系统（冰淇淋）中的融化行为，重点研究其融化和冷冻特性。目的是确定塔格糖是否表现为典型的单糖，或表现出可能影响其冷冻应用性能的独特热特性。为了了解这种甜味剂在溶液中的表现，差示扫描量热法（DSC）被用来比较塔格糖与葡萄糖、乳糖和蔗糖。分别对浓度为15%、20%、30%和40%的糖溶液进行分析。模型冰淇淋混合物中加入15%蔗糖（对照）、2.5%和5%葡萄糖以及2.5%和5%塔格糖，以确定它们对冰淇淋融化和冷冻性能的影响。除30%样本外，其余样本均无统计学差异（p < 0.05）。这反过来又强化了葡萄糖和塔格糖的熔化特性是相似的。塔格糖和葡萄糖水实验的冻结曲线相似，无论浓度如何，都遵循相同的路径。这种相似性也出现在冰淇淋混合试验中。虽然浓度影响初始冷冻温度，但塔格糖和葡萄糖之间没有显著差异。该研究有助于证明塔格糖可以在不影响其冷冻特性的情况下融入冷冻体系。不管在什么溶剂中，塔格糖仍然表现为单糖。

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引用次数: 0

The quantitative assessment of the mixing time on the effect of mixing homogeneity in different food powder mixers: Entropy-weighted grey relational analysis 混合时间对不同食品粉混合机混合均匀性影响的定量评价：熵权灰色关联分析

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-22 DOI: 10.1016/j.jfoodeng.2025.112936

Vildan Gürmeriç , Mahmut Doğan

引用次数: 0

A three-phase mathematical model to monitor alcoholic fermentation and phenolic extraction of Vitis Vinifera L. red wines 葡萄（Vitis Vinifera L.）红葡萄酒酒精发酵和酚类提取的三相数学模型

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-20 DOI: 10.1016/j.jfoodeng.2025.112932

Kiera Lambrecht , Tobias Louw , Wessel du Toit , Jose Luis Aleixandre-Tudo

The main goal of this study was to explore the development and validation of a dynamic mathematical model to describe the oenological and phenolic development during the alcoholic fermentation process of red wines. A three-phase model including the cap, must and lees phases was attempted. The model uses grape compositional data to forecast the expected progression of phenolic extraction and production of fermentative products. The likelihood of the calculated parameters was tested on a new set of fermentations to assess model accuracy and robustness. In addition, the model parameters were explored to determine the range of applicability of the proposed mathematical model. For the must phase, the phenolic and some of the most relevant oenological parameters have shown R² often higher than 0.8 and mean average predictive error (MAPE) below 20 % indicating comparable levels of accuracy to those presented in literature while also expanding on the number of components of interest. Moreover, model validation has shown that model performance can be affected by fermentation temperature, especially when fermentations are conducted at higher temperatures (28 °C). The mathematical model presented in this study was able to accurately forecast the fermentation kinetics of both phenolic and oenological parameters. The model incorporated the polymerisation of anthocyanins and the transfer of compounds to the lees phase representing a step forward in understanding the kinetics of red wine fermentation and contributes to the development of future methods for monitoring and controlling red wine fermentations.

本研究的主要目的是探索动态数学模型的发展和验证，以描述葡萄酒酒精发酵过程中酒香和酚类物质的发展。尝试了一个三相模型，包括帽、must和lees阶段。该模型使用葡萄成分数据来预测酚提取和发酵产品生产的预期进展。在一组新的发酵中测试了计算参数的似然性，以评估模型的准确性和鲁棒性。此外，还对模型参数进行了探讨，以确定所提出数学模型的适用范围。对于必须相，酚类和一些最相关的酿酒参数显示R2通常高于0.8，平均预测误差（MAPE）低于20%，表明与文献中提出的准确度相当，同时也扩展了感兴趣的成分的数量。此外，模型验证表明，发酵温度会影响模型性能，特别是在较高温度（28°C）下进行发酵时。本研究提出的数学模型能够准确地预测发酵动力学的酚类和酒艺参数。该模型结合了花青素的聚合和化合物转移到酒渣阶段，代表了理解红酒发酵动力学的一步，并有助于开发未来监测和控制红酒发酵的方法。

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引用次数: 0

Monoglyceride-templated interfacial crystallization modulates stability and controlled release in beeswax-based double emulsions 单甘油酯模板界面结晶调节蜂蜡基双乳液的稳定性和控释

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-19 DOI: 10.1016/j.jfoodeng.2025.112935

Zengliu Song , Yanping Huang , Xinru Shi , Tianhui Feng , Xinyue Ning , Junqin Chen , Renrun Cao , Jie Xiao

Multi-compartment water-in-oil-in-water (W₁/O/W₂) double emulsions (DEs) hold great promise in food and pharmaceutical delivery, yet their practical application is hampered by solute migration and interfacial coalescence. Here, we introduce a low-dose (1 wt%) monoglyceride (MG)-beeswax (BW) composite crystallization strategy that enables the selective targeting of BW crystallization: primarily induced at the inner interface by glycerol monostearate (GMS), at the outer interface by glycerol monolaurate (GML), or at both interfaces plus the oil phase by glycerol monooleate (GMO). Each MG template BW crystals at distinct locations, forming robust crystalline shells that impart significant steric hindrance, markedly improving emulsion robustness: Under storage, freeze-thaw cycling, and osmotic or thermal stress, MG-BW emulsions outperform BW-only and MG-only controls; GMS-BW showed the larges creaming indices reduction (form 32.14 %–14.14 %) and minimal droplet coalescence, owning to its compact inner crystalline film; MG-BW systems resist oil-water separation even after multiple freeze-thaw cycles. In simulated gastrointestinal digestion, interfacial crystallization preserves droplet architecture and enables tailored release: GMS-BW sustains inner-phase tartrazine retention in gastric and intestinal phases, while GML-BW enhances β-carotene bioaccessibility from 38.2 % in BW DEs to 63.9 % through improved micellization at the external interface. This work demonstrates that monoglyceride molecular structure governs crystallization patterns and thereby allows cost-effective tuning of both physical stability and controlled-release performance in double emulsions.

多室水包油包水（W1/O/W2）双乳剂（DEs）在食品和药物输送中具有很大的前景，但其实际应用受到溶质迁移和界面聚结的阻碍。在这里，我们引入了一种低剂量（1wt %）单甘油酯(MG)-蜂蜡（BW）复合结晶策略，该策略可以选择性地靶向BW结晶：主要在内部界面由单硬脂酸甘油（GMS）诱导，在外部界面由单月酸甘油（GML）诱导，或者在两个界面加上油相由单油酸甘油（GMO）诱导。每个MG模板BW在不同的位置结晶，形成坚固的结晶壳，具有显著的空间位阻，显著提高乳液的坚固性：在储存、冻融循环、渗透或热应力下，MG-BW乳液优于BW和MG-only对照；GMS-BW由于其内部晶膜致密，形成指数下降幅度较大（32.14% ~ 14.14%），液滴聚结最小；MG-BW系统即使经过多次冻融循环也能抵抗油水分离。在模拟胃肠道消化中，界面结晶保留了液滴的结构并实现了定制释放：GMS-BW维持了胃相和肠相内酒石黄的保留，而GML-BW通过改善外部界面的胶束化，将β-胡萝卜素的生物可及性从BW DEs的38.2%提高到63.9%。这项工作表明，单甘油酯分子结构控制结晶模式，从而允许经济有效地调整双乳液的物理稳定性和控释性能。

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引用次数: 0

Development and characterization of foam-mat freeze-dried beetroot powders: Role of carrier agents in foam behavior, powder functionality, and tablet formation 泡沫垫冻干甜菜根粉的开发和表征：载体剂在泡沫行为、粉末功能和片剂形成中的作用

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-18 DOI: 10.1016/j.jfoodeng.2025.112934

Vamsi Pavan Kumar Boddapati , Sareena Vanchipurackal Sherif , Jabbar Gardy , Ali Hassnapour , Rammile Ettelaie , Amin Farshchi

This study investigates the development of foam-mat freeze-dried beetroot powders and examines the role of carrier agents, maltodextrin and xanthan gum, on powder functionality and tablet formation. All formulations contained egg white albumen (5 wt%) as a foaming agent, while compositions varied based on the presence of maltodextrin (5 wt%) and xanthan gum at various concentrations (0.05, 0.1, or 0.2 wt%). Foams were prepared by whipping beetroot juice mixtures, followed by freeze-drying. The addition of maltodextrin slightly improved foam expansion (from ∼450 % to ∼460 %) and foam stability, whereas xanthan gum significantly increased the foam stability, with no drainage observed at 0.1 and 0.2 wt% within 180 min. However, foam expansion decreased to ∼370 % at 0.2 wt% xanthan gum content. Maltodextrin improved flowability (Hausner Ratio, HR: 1.29 vs. 1.32 for control) and reduced hygroscopicity (23.5 % vs. 26.0 %), while xanthan gum increased particle irregularity and cohesiveness, thus leading to higher HR values (up to 1.47) and poorer flow. The inclusion of xanthan gum also reduced powder solubility from ∼92 % down to ∼77 %. Kawakita analysis showed that maltodextrin and xanthan gum reduced plastic deformation and powder compactness. Tablets prepared from these powders exhibited reduced tensile strength and density compared to the control. Color analysis indicated that carrier addition increased lightness (L∗) and decreased redness (a∗), primarily due to pigment dilution and reduced compactness.

本研究探讨了泡沫垫冻干甜菜根粉的开发，并考察了载体剂麦芽糖糊精和黄原胶对粉末功能和片剂形成的作用。所有配方都含有蛋清蛋白（5 wt%）作为发泡剂，而组合物根据不同浓度（0.05、0.1或0.2 wt%）的麦芽糖糊精（5 wt%）和黄原胶的存在而变化。泡沫是通过搅拌甜菜根汁混合物，然后冷冻干燥制备的。麦芽糖糊精的加入略微提高了泡沫膨胀率（从~ 450%到~ 460%）和泡沫稳定性，而黄原胶显著提高了泡沫稳定性，在0.1和0.2 wt%的条件下，180分钟内没有出现排水现象。然而，当黄原胶含量为0.2 wt%时，泡沫膨胀率降至~ 370%。麦芽糖糊精提高了流动性（Hausner Ratio，对照组为1.29 vs. 1.32），降低了吸湿性（23.5% vs. 26.0%），而黄原胶增加了颗粒的不规则性和黏结性，从而导致更高的HR值（高达1.47）和较差的流动性。黄原胶的加入也将粉末溶解度从~ 92%降低到~ 77%。川田分析表明，麦芽糖糊精和黄原胶降低了塑性变形和粉末致密性。与对照组相比，由这些粉末制备的片剂显示出降低的拉伸强度和密度。颜色分析表明，载体的加入增加了亮度（L *），降低了红度（a *），这主要是由于色素稀释和致密性降低。

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引用次数: 0

Co-encapsulation of curcumin and catechin in sucrose co-crystals: microcapsule fabrication and stabilization mechanism 姜黄素和儿茶素在蔗糖共晶中的共包：微胶囊的制备及其稳定机理

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-17 DOI: 10.1016/j.jfoodeng.2025.112933

Hengpeng Wang , Yang Meng , Zhikun Yang , Jinhao Wang , Xiangren Meng , Xiaobo Zou

Despite the efficacy of modified soy protein isolate (MSPI) as a carrier for co-delivering hydrophobic curcumin (CU) and hydrophilic catechin (CA), the stability of these compounds in real food systems remains a significant challenge.

Herein, the study fabricated wall material-reinforced microcapsules (CMSC₁₀ to CMSC₄₀) by encapsulating different fractions (10–40 %) of MSPI-CU/CA complexes using co-crystallized sucrose. Recrystallized sucrose (RES), co-crystallized SPI-CU/CA (CSPC), and co-crystallized CU/CA powder (CCC) served as controls. Results showed that the polyphenol embedding rate (from 30.75 to 45.66 %), ABTS⁺ scavenging capacity (from 47.31 to 80.02 %), and total phenolic content (from 42.56 to 147.77 mg GAE/100 g) of the co-crystalline microcapsules significantly increased with higher mass fractions of the MSPI-CU/CA. Phase behavior, DSC, TGA, SEM, and AFM analyses revealed that the co-crystallization of protein-polyphenol complexes resulted in improved pH stability and thermal stability of microcapsules, as well as a more uniform distribution of active compounds, compared to direct CU/CA powder encapsulation. Moreover, FTIR, XRD, and fluorescence spectra suggested that the interactions between core components and sucrose transcend simply physical embedding. Notably, CMSC₄₀ achieved smaller aggregate sizes, the highest fluorescence intensity, antioxidant activity, and bioaccessibility of polyphenols after in vitro digestion. Molecular dynamics simulations further confirmed that sucrose plays a vital role in co-crystallization, forming hydrogen bonds with protein residues and preventing the diffusion of polyphenols through direct interaction. In conclusion, co-crystallization has considerable potential for developing functional microcapsule products for food applications by enhancing the stability of co-encapsulated bioactive compounds.

尽管改性大豆分离蛋白（MSPI）作为共同递送疏水姜黄素（CU）和亲水儿茶素（CA）的载体具有功效，但这些化合物在实际食品体系中的稳定性仍然是一个重大挑战。本研究利用共结晶蔗糖包封不同组分（10 - 40%）的MSPI-CU/CA配合物，制备了壁材增强微胶囊（CMSC10 ~ CMSC40）。再结晶蔗糖（RES）、共结晶SPI-CU/CA （CSPC）和共结晶CU/CA粉末（CCC）作为对照。结果表明，随着MSPI-CU/CA质量分数的增加，共晶微胶囊的多酚包埋率（30.75% ~ 45.66%）、ABTS+清除能力（47.31% ~ 80.02%）和总酚含量（42.56 ~ 147.77 mg GAE/100 g）显著提高。相行为、DSC、TGA、SEM和AFM分析表明，与CU/CA直接粉末封装相比，蛋白质-多酚配合物的共结晶提高了微胶囊的pH稳定性和热稳定性，并且活性化合物分布更均匀。此外，FTIR、XRD和荧光光谱表明，核心组分与蔗糖之间的相互作用超越了简单的物理包埋。值得注意的是，CMSC40在体外消化后获得了更小的聚集体，最高的荧光强度，抗氧化活性和多酚的生物可及性。分子动力学模拟进一步证实，蔗糖在共结晶、与蛋白残基形成氢键、通过直接相互作用阻止多酚扩散等过程中起着至关重要的作用。综上所述，共结晶通过提高共包被的生物活性化合物的稳定性，在开发食品用功能性微胶囊产品方面具有相当大的潜力。

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