التفاصيل البيبلوغرافية
| العنوان: |
不同保护剂对蓝靛果冻干粉理化和花色苷缓释 特性的影响. (Chinese) |
| Alternate Title: |
Effects of Different Protective Agents on the Physicochemical Properties of and Sustained Anthocyanin Release from Freeze-Dried Powder of Lonicera edulis. (English) |
| المؤلفون: |
张秀玲, 李 晨, 汲 润, 李凤凤, 张文涛 |
| المصدر: |
Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 12, p122-129, 8p |
| مصطلحات موضوعية: |
SODIUM carboxymethyl cellulose, CYCLODEXTRINS, CARBOXYMETHYLCELLULOSE, ANTHOCYANINS, SCANNING electron microscopes, RADICAL cations, GUM arabic, MALTODEXTRIN |
| Abstract (English): |
In order to improve the quality of vacuum freeze-dried Lonicera edulis powder, five freeze-dried L. edulis powders were prepared using different cryoprotectants, namely, maltodextrin and its binary mixtures with sodium carboxymethyl cellulose, sodium alginate, gum arabic, and β-cyclodextrin. Based on the color, yield and anthocyanin content of freeze)dried L. edulis powder, the optimal addition levels of carboxymethyl sodium cellulose, sodium alginate, gum arabic and β-cyclodextrin were determined to be 2.5%, 1.5%, 2%, and 1%, respectively. The anthocyanin content of freeze-dried L. edulis powder with 2% gum arabic was the highest, (18.09 ± 0.98) mg/g, and it had the strongest ability to scavenge 2,2’-azinobis(3-ethylberizothiazoline-6-sulfonic acid) (ABTS) radical cation, (93.04 ± 0.30)%. Freeze-dried L. edulis powder with 1% β-cyclodextrin added had the highest contents of total polyphenols and total flavonoids. Compared with the single protective agent, L. edulis powders with the mixed protective agents showed a rounder and smoother spherical shape under a scanning electron microscope (SEM). The anthocyanins in L. edulis powder were more stable to gastric digestion than to intestinal digestion. As the in vitro digestion proceeded, the anthocyanin content showed a downward trend, and the retention rate of anthocyanins in L. edulis powder with the mixed protective agents was higher than that in L. edulis powder with malt alone. The retention rate of anthocyanins in the maltodextrin/sodium carboxymethylcellulose (D1) and maltodextrin/gum arabic (D3) groups was higher [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
为提高真空冷冻干燥蓝靛果粉的品质，添加单一保护剂（麦芽糊精）和复合保护剂（麦芽糊精/羧甲基 纤维素钠、麦芽糊精/海藻酸钠、麦芽糊精/阿拉伯胶、麦芽糊精/β-环状糊精）制备出5 种蓝靛果粉，以色泽、出 粉率和花色苷含量的综合评分为指标，确定每种复合保护剂的最佳添加量依次为羧甲基纤维素钠2.5%、海藻酸钠 1.5%、阿拉伯胶2%、β-环状糊精1%。其中添加2%阿拉伯胶的蓝靛果粉花色苷含量最高（（18.09±0.98）mg/g）， 对2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐阳离子自由基的清除能力最强（（93.04±0.30）%），添加1% β-环状糊精的蓝靛果粉总多酚和总黄酮含量最高。相比单一保护剂，添加复合保护剂的蓝靛果粉扫描电镜显示为更 圆润光滑的球形。蓝靛果冻干粉中的花色苷在胃消化条件下比肠消化条件下稳定，随着体外消化的进行，花色苷含 量呈下降趋势，且复配组蓝靛果粉的花色苷保留率均高于只添加麦芽糊精组（D5），其中麦芽糊精/羧甲基纤维素 钠组（D1）和麦芽糊精/阿拉伯胶组（D3）中花色苷的保留率更高。 [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |