{"title":"提高冷冻干燥封装黑豆蔻（Amomum subulatum）油树脂的稳定性和功能性：综合理化和热分析","authors":"Abishek Sakkaravarthy, Gurumoorthi Parameswaran","doi":"10.1007/s11483-024-09884-0","DOIUrl":null,"url":null,"abstract":"<div><p>This study explored the extraction, characterization, and encapsulation of black cardamom oleoresin (BCO) for its potential applications in spices and other pharmaceutical industries. Solvent-extracted black cardamom with food-grade ethanol yielded concentrated oleoresin rich in bioactive compounds, viz., 1, 8-cineole (41.97%), α-terpineol (14.68%), α- terpinene ( 4.82%), and α-terpinyl acetate (4.70%), as confirmed by gas chromatography-mass spectroscopy (GC‒MS) analysis. Freeze-drying successfully preserved the stability and quality of the encapsulated powder, with analyses confirming low moisture content (2.49–3.51%) and water activity (a<sub>w</sub>) (0.44 to 0.52). Additional evaluation, such as powder flow property and thermal analysis, is crucial for ensuring the quality and stability of the encapsulates. Color properties, Fourier transform infrared-attenuated total reflectance (FTIR-ATR) spectroscopy, micro-Raman spectroscopy, and X-ray diffraction (XRD) analysis confirmed successful encapsulation and indicated structural changes post-encapsulation. Among the encapsulating materials employed, gum arabic (GA) exhibited the highest encapsulation efficiency at 64.71%. Thermogravimetric analysis (TGA) indicated good thermal stability and decomposition characteristics, as evidenced by a residual mass loss of 8.06%. Notably, oleoresin encapsulated with gum Arabic (GA) retained higher DPPH antioxidant activity (66.36 ± 1.02%) and phenolic content (80.27 ± 0.11 mg GAE/g) compared to other encapsulates. Principal component analysis (PCA) highlighted the impact of individual components on the overall quality and functionality of the encapsulated product. This work provides a valuable resource for developing encapsulated black cardamom oleoresin (BCO) with detailed studies on method of extraction and encapsulation materials to enhance the stability of oleoresin and to explore effective applications in various industries.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1095 - 1113"},"PeriodicalIF":2.8000,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09884-0.pdf","citationCount":"0","resultStr":"{\"title\":\"Enhanced Stability and Functionality of Freeze-Dried Encapsulated Black Cardamom (Amomum subulatum) Oleoresin: A Comprehensive Physicochemical and Thermal Analysis\",\"authors\":\"Abishek Sakkaravarthy, Gurumoorthi Parameswaran\",\"doi\":\"10.1007/s11483-024-09884-0\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study explored the extraction, characterization, and encapsulation of black cardamom oleoresin (BCO) for its potential applications in spices and other pharmaceutical industries. Solvent-extracted black cardamom with food-grade ethanol yielded concentrated oleoresin rich in bioactive compounds, viz., 1, 8-cineole (41.97%), α-terpineol (14.68%), α- terpinene ( 4.82%), and α-terpinyl acetate (4.70%), as confirmed by gas chromatography-mass spectroscopy (GC‒MS) analysis. Freeze-drying successfully preserved the stability and quality of the encapsulated powder, with analyses confirming low moisture content (2.49–3.51%) and water activity (a<sub>w</sub>) (0.44 to 0.52). Additional evaluation, such as powder flow property and thermal analysis, is crucial for ensuring the quality and stability of the encapsulates. Color properties, Fourier transform infrared-attenuated total reflectance (FTIR-ATR) spectroscopy, micro-Raman spectroscopy, and X-ray diffraction (XRD) analysis confirmed successful encapsulation and indicated structural changes post-encapsulation. Among the encapsulating materials employed, gum arabic (GA) exhibited the highest encapsulation efficiency at 64.71%. Thermogravimetric analysis (TGA) indicated good thermal stability and decomposition characteristics, as evidenced by a residual mass loss of 8.06%. Notably, oleoresin encapsulated with gum Arabic (GA) retained higher DPPH antioxidant activity (66.36 ± 1.02%) and phenolic content (80.27 ± 0.11 mg GAE/g) compared to other encapsulates. Principal component analysis (PCA) highlighted the impact of individual components on the overall quality and functionality of the encapsulated product. This work provides a valuable resource for developing encapsulated black cardamom oleoresin (BCO) with detailed studies on method of extraction and encapsulation materials to enhance the stability of oleoresin and to explore effective applications in various industries.</p></div>\",\"PeriodicalId\":564,\"journal\":{\"name\":\"Food Biophysics\",\"volume\":\"19 4\",\"pages\":\"1095 - 1113\"},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2024-09-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://link.springer.com/content/pdf/10.1007/s11483-024-09884-0.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biophysics\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11483-024-09884-0\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-024-09884-0","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Enhanced Stability and Functionality of Freeze-Dried Encapsulated Black Cardamom (Amomum subulatum) Oleoresin: A Comprehensive Physicochemical and Thermal Analysis
This study explored the extraction, characterization, and encapsulation of black cardamom oleoresin (BCO) for its potential applications in spices and other pharmaceutical industries. Solvent-extracted black cardamom with food-grade ethanol yielded concentrated oleoresin rich in bioactive compounds, viz., 1, 8-cineole (41.97%), α-terpineol (14.68%), α- terpinene ( 4.82%), and α-terpinyl acetate (4.70%), as confirmed by gas chromatography-mass spectroscopy (GC‒MS) analysis. Freeze-drying successfully preserved the stability and quality of the encapsulated powder, with analyses confirming low moisture content (2.49–3.51%) and water activity (aw) (0.44 to 0.52). Additional evaluation, such as powder flow property and thermal analysis, is crucial for ensuring the quality and stability of the encapsulates. Color properties, Fourier transform infrared-attenuated total reflectance (FTIR-ATR) spectroscopy, micro-Raman spectroscopy, and X-ray diffraction (XRD) analysis confirmed successful encapsulation and indicated structural changes post-encapsulation. Among the encapsulating materials employed, gum arabic (GA) exhibited the highest encapsulation efficiency at 64.71%. Thermogravimetric analysis (TGA) indicated good thermal stability and decomposition characteristics, as evidenced by a residual mass loss of 8.06%. Notably, oleoresin encapsulated with gum Arabic (GA) retained higher DPPH antioxidant activity (66.36 ± 1.02%) and phenolic content (80.27 ± 0.11 mg GAE/g) compared to other encapsulates. Principal component analysis (PCA) highlighted the impact of individual components on the overall quality and functionality of the encapsulated product. This work provides a valuable resource for developing encapsulated black cardamom oleoresin (BCO) with detailed studies on method of extraction and encapsulation materials to enhance the stability of oleoresin and to explore effective applications in various industries.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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