利用天然共晶混合物回收抗氧化剂即用型葡萄渣提取物,用于配制富色软糖

IF 4.7 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Foods Pub Date : 2024-09-07 DOI:10.3390/foods13172840
Julia Trentin, Cassamo U. Mussagy, Matheus S. T. Arantes, Alessandra C. Pedro, Marcos R. Mafra, Fabiane O. Farias
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引用次数: 0

摘要

消费者对天然、环保食品的需求日益增长,这促使人们为食品工业开发和评估新的天然投入品。因此,这项工作探索了从酿酒(一种食品生产残留物)中提取葡萄渣(GP)的潜力,以获得富含花青素、具有抗氧化活性的即用型提取物,从而改善软糖的色泽。在筛选提取花青素的最佳天然共晶混合物时,考虑了花青素的化学性质和 COSMO-SAC 预测模型。以氯化胆碱为氢键受体,醋酸和柠檬酸为氢键供体的共晶混合物被选为溶剂。萃取使用高剪切分散机(Ultra-Turrax®)在 45 °C 下进行,并在 5000 rpm 转速下搅拌 10 分钟。提取物的花青素总含量(TAC)很高,氰苷-3-葡萄糖苷当量高达 60 µg/g(干 GP),而且经 DPPH 和 FRAP 检测,抗氧化活性也很高。高效液相色谱法(HPLC)也对酚类物质进行了测定,结果与提取物的抗氧化活性相吻合。研究结果还表明,共晶混合物提高了花青素的提取效率,并改善了其稳定性,使其适合加入软糖等功能性食品中作为天然着色剂。
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Antioxidant Ready-to-Use Grape Pomace Extracts Recovered with Natural Eutectic Mixtures for Formulation of Color-Rich Gummies
The growing consumer demand for natural and eco-friendly food products motivates the development and evaluation of new and natural inputs for the food industry. So, this work explores the potential of grape pomace (GP) from winemaking, a food production residue, to obtain an anthocyanin-rich, ready-to-use extract with antioxidant activity that can confer improved color-rich gummy candies. The anthocyanins’ chemical nature and the predictive COSMO-SAC model was considered for screening the best natural eutectic mixture for anthocyanin extraction. The eutectic mixtures composed of choline chloride as a hydrogen bond acceptor and acetic and citric acids as hydrogen bond donors were selected as solvents. The extraction was performed using a high-shear disperser (Ultra-Turrax®) at 45 °C and was stirred at 5000 rpm for 10 min. The extracts presented high total anthocyanin content (TAC), up to 60 µg equivalent of cyaniding-3-glucoside/g of dry GP, and high antioxidant activity as determined by DPPH and FRAP assays. The phenolic profile was also determined by high-performance liquid chromatography (HPLC) and the results corroborated with the antioxidant activity of the extracts. The results also demonstrate that eutectic mixtures enhance the extraction efficiency of anthocyanins and improve their stability, making them suitable for incorporation into functional food products such as gummies, acting as natural colorants.
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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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