壳聚糖-海藻酸钠双层修饰VC脂质体的稳定性及其强化水蜜桃汁的生物学评价

Stability and Biological Efficacy of Peach Juice Fortified with Chitosan-Alginate Double-layered VC Liposome

壳聚糖(CH)和海藻酸钠(AL)两种多糖通过静电相互作用,层层自组装修饰在包裹了维生素C的传统脂质体(liposomes,LPs)表面,形成新型多聚物运载体系(polyelectrolyte delivery system,PDS),研究其在长期贮藏过程中的泄漏动力学;以VC溶液为对照,将LPs、过滤PDS(filtered PDS)、未过滤PDS(non-filtered PDS)分别添加入水蜜桃汁以营养强化VC,研究果汁在贮藏过程中的稳定性变化和生物学功效。结果表明,PDS中的VC泄漏较未修饰脂质体(LPs)的慢,泄漏过程符合Peppas模型;添加未过滤PDS和过滤PDS的营养强化水蜜桃汁较其他组的色差变化较小,pH值更稳定,在30 d贮藏期间微生物生长不明显。多糖双层修饰的脂质体(PDS)比未修饰的传统脂质体(LPs)具有更好的缓释作用,在保护果汁的营养成分和维持饮料体系的稳定性上效果更显著。

In this study, a new type of polyelectrolyte delivery system （PDS） were prepared by electrostatic interaction principle based on a layer-by-layer technology, which chitosan （CH） and sodium alginate （AL） was double-bilayered on the surface of traditional liposomes （LPs）. As a model nutrient, vitamin C was encapsulated in PDS, and its leakage kinetics during long term storage was evaluated. Besides, LPs and PDS （filtered PDS and non-filtered PDS） which encapsulated Vitamin C were added to the peach juice to fortify Vitamin C. As a control, vitamin C solution was also added in the juice. The changes in physical and chemical properties of the juice during storage and the biological efficacy were studied. Results showed that the Vitamin C leakage of PDS was lower than unmodified liposomes （LPs） and the leakage process fit the Peppas model well. Moreover, peach juice fortified with non-filtered PDS and filtered PDS exhibited less changes in chromatic aberration and pH than other groups. Microbiology study showed that addition of non-filtered PDS and filtered PDS in peach juices can inhibit the growth of microorganisms in a certain extent, Present study indicated that PDS had a better sustained release effect and displayed a higher stability and more effective to protect juice nutrients and beverage system than the traditional liposomes.