超声波辅助提取黑米糠中的花青素并通过复合共凝胶对其进行封装

IF 4.6 Q1 CHEMISTRY, APPLIED Food Hydrocolloids for Health Pub Date : 2024-01-10 DOI:10.1016/j.fhfh.2023.100174
Lourembam Monika Devi, Amit Baran Das, Laxmikant S. Badwaik
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引用次数: 0

摘要

本研究计划利用超声波辅助萃取法优化黑米糠中酚类、类黄酮、单体花青素和抗氧化剂的萃取过程,最后利用双乳液共凝胶工艺将其封装。采用响应面法(RSM)对提取工艺进行了优化。酸化乙醇(1 M HCl)用作提取溶剂,超声功率(瓦)和提取时间(分钟)用作自变量。成功地选择了面心复合设计(FCCD)数据,并建立了二阶多项式方程,总酚含量(TPC)的 R2 值为 0.94,总黄酮含量(TFC)的 R2 值为 0.95,1,1-二苯基-2-苦基肼(DPPH)的 R2 值为 0.87,总花青素含量(ANCs)的 R2 值为 0.98。花青素提取动力学模型研究与传统提取工艺进行了比较。使用高压液相色谱法(HPLC)对提取物进行了表征。与芍药苷-3-D-葡萄糖苷相比,花青素-3-葡萄糖苷是主要的花青素。最后,以花青素提取物为核心溶液,明胶和刺槐胶为壁材,开发了共凝微胶囊。从含水量、吸湿性、溶解度、封装效率和表面形态等方面对微胶囊的特性进行了评估。结果表明,黑米糠中潜在的花青素成分可作为食品配料用于各种食品应用和功能食品配方。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Ultrasound-assisted extraction of anthocyanin from black rice bran and its encapsulation by complex coacervation

The present work was planned to optimize extraction process of phenolics, flavonoids, monomeric anthocyanin and antioxidants from black rice bran using Ultrasound-assisted extraction and finally utilize it for encapsulation using double emulsion coacervation process. Response surface methodology (RSM) was employed for optimization of extraction process. Acidified ethanol (1 M HCl) was used as extraction solvent and ultrasound power (W) and extraction time (min) were used as independent variables. Face centered composite design (FCCD) data was successfully opted and developed a 2nd order polynomial equation with R2 value of 0.94 for total phenolic content (TPC), 0.95 for total flavonoid content (TFC), 0.87 for 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 0.98 for total anthocyanin content (ANCs) respectively. Kinetic model study for extraction of anthocyanin was compared to conventional extraction process. Characterization of the extracts was performed using high pressure liquid chromatography analysis (HPLC). Cyanidin-3-glucoside is the predominated anthocyanin found as compared to peonidin-3-D-glucoside. Finally, coacervated microcapsules were developed using anthocyanin extract as core solution and gelatin and acacia gum as wall materials. Characterization of the microcapsules in terms of moisture content, hygroscopicity, solubility, encapsulation efficiency and surface morphology were evaluated. The result thus obtained shows that potential anthocyanin content from black rice bran can be utilized as food ingredients for various food application and formulation of functional food.

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来源期刊
CiteScore
4.50
自引率
0.00%
发文量
0
审稿时长
61 days
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