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IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2025-01-28 DOI:10.1002/jsfa.14145

Ornella N Ferreyra, Melina E Lionello, Romina Ingrassia, María Eugenia Hidalgo, Cristina Dos Santos Ferreira, María Del Pilar Buera, Patricia Risso

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引用次数: 0

摘要

背景：花青素（AC）的抗氧化能力在储存过程中会迅速降解，因此需要对其进行稳定。酪蛋白酸钠（NaCAS）的构象特性和高脯氨酸含量，以及 NaCAS 在塔拉胶（TG）和酸凝胶存在下形成的微凝胶，都表明它有潜力成为一种有效的花青素稳定剂或封装剂：光谱荧光测定结果表明 NaCAS 与 AC 之间形成了复合物。傅立叶变换红外光谱显示，TG 和黑莓提取物（BEX）的存在改变了 NaCAS 在分析范围内的光谱。这些结果验证了 NaCAS 和 AC 之间存在氢键和疏水相互作用。评估了 AC-NaCAS 复合物对抗氧化能力稳定性的影响。经过 43 天的贮存，具有最佳 BEX 浓度的冻干复合物保留了 70% 的铁还原能力。此外，结果表明，在测试的 BEX 浓度下，NaCAS 的自由基清除能力受到的影响很小：本研究表明，在 TG 的存在下，黑莓水提取物与 NaCAS 形成的复合物可有效稳定 NaCAS 的生物活性特性。AC 和 TG 与 NaCAS 的相互作用方式不同。这些混合物的抗氧化能力通过还原能力和自由基捕获能力得到了证明，并在储存后得到了很好的保存。© 2025 化学工业协会。

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Stabilization of blackberry extract by interaction with bovine sodium caseinate in the presence of tara gum.

Background: The antioxidant capacity of anthocyanins (AC) rapidly degrades during storage, highlighting the need for their stabilization. The conformational properties and high proline content of sodium caseinate (NaCAS), combined with the formation of NaCAS microgels in the presence of tara gum (TG) and acid gelation, suggest its potential as an effective stabilizing or encapsulating agent of AC.

Results: Spectrofluorimetric results suggest the formation of a complex between NaCAS and AC. Fourier transform infrared spectroscopy demonstrated that the presence of TG and blackberry extract (BEX) modifies the NaCAS spectra in the analyzed range. These results validated the presence of hydrogen bonding and hydrophobic interactions between NaCAS and AC. The impact of the AC-NaCAS complex on the stability of the antioxidant capacity was assessed. After 43 days of storage, the lyophilized complex with an optimal BEX concentration retained 70% of its iron-reducing power. Additionally, the results indicate that, at the tested concentrations of BEX, the radical scavenging capacity of NaCAS is minimally affected.

Conclusion: The present study demonstrates that the bioactive properties of the aqueous extract of blackberry are effectively stabilized through the formation of complexes with NaCAS in the presence of TG. Both AC and TG interact with NaCAS, but in different ways. The antioxidant capacity of these mixtures, demonstrated through both reducing power and free radical capture, is preserved to a high degree after storage. © 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.