香蕉轴纳米纤维素：皮克林纳米乳的天然稳定剂及其在食品系统中作为β-胡萝卜素载体的潜力。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2025-01-27 DOI:10.1002/jsfa.14135

Beatrice Basumatary, Charu Lata Mahanta

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引用次数: 0

摘要

背景：将β-胡萝卜素加入食物系统中，可以提供维生素a的天然来源，从而提高营养价值。然而，在加工和储存过程中保持其稳定性是影响其生物利用度的一个重要障碍。结果：研究了香蕉轴纳米纤维素（BRNC）作为天然稳定剂在皮克林纳米乳（PNE）配方中的应用。对BNRC制备PNE的工艺参数进行了优化。在粒径和zeta电位方面，发现20 g kg -1浓度的BNRC是合适的。PNE粒径为196 nm，多分散性指数（PDI）为0.463，稳定时间为35 d。PNE包封β-胡萝卜素（1 g kg-1）的化学稳定性增强，保留率为0.81。基于brnc的PNE在相分离方面表现出更高的稳定性。此外，还研制了β-胡萝卜素PNE蛋黄酱并对其进行了表征。直到第14天，对照样品的蛋黄酱中过氧化氢的形成增加，而在整个分析期间，含有β-胡萝卜素的样品没有显著增加（P < 0.05）。此外，添加了富含β-胡萝卜素的brnc - PNE的蛋黄酱表现出更好的功能，包括增强的流变学（R2 = 0.99）、质地和颜色属性。高效液相色谱（HPLC）分析显示蛋黄酱中β-胡萝卜素含量为612.6±0.8 μg kg -1。结论：研制的蛋黄酱成功地降低了脂肪含量，同时提高了其整体功能。因此，BRNC作为一种有前景的生物基稳定剂，在开发具有更高营养价值和稳定性的功能性食品方面具有潜力。©2025化学工业协会。

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Banana rachis nanocellulose: a natural stabilizer for Pickering nanoemulsion and its potential as a carrier of β-carotene in food systems

BACKGROUND

Incorporating β-carotene into food systems improves nutritional value by providing a natural source of vitamin A. However, maintaining its stability during processing and storage is a significant barrier for its bioavailability.

RESULTS

This study investigated the utilization of banana rachis nanocellulose (BRNC) as a natural stabilizer in the formulation of Pickering nanoemulsion (PNE). Parameters were optimized for developing PNE using BNRC. A 20 g kg ⁻¹ concentration of BNRC was found to be suitable in terms of particle size and zeta potential. The PNE, with a particle size of 196 nm and a polydispersity index (PDI) of 0.463, remained stable for 35 days. β-Carotene (1 g kg⁻¹) on encapsulation in PNE showed enhanced chemical stability with a retention rate of 0.81. The BRNC-based PNE demonstrated enhanced stability against phase separation. Additionally, β-carotene-infused PNE mayonnaise was developed and characterized. Hydroperoxide formation in developed mayonnaise increased in control sample up to day 14, while samples with β-carotene showed no significant increase (P > 0.05) throughout the analysis period. Furthermore, mayonnaise added with the BRNC-based PNE enriched with β-carotene exhibited improved functionality, including enhanced rheological (R² = 0.99), textural, and colour attributes. High-performance liquid chromatography (HPLC) analysis showed 612.6 ± 0.8 μg β-carotene kg ⁻¹ of mayonnaise.

CONCLUSION

The developed mayonnaise successfully reduces fat content while enhancing its overall functionality. The potential of BRNC as a promising bio-based stabilizer was thus elucidated for the development of functional food products with improved nutritional value and stability. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.