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加工工艺对番茄红素微胶囊理化特性以及抗氧化活性的影响 被引量:1

Effects of processing technology on physicochemical properties and antioxidant activity of lycopene microcapsules
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摘要 探讨喷雾干燥和冷冻干燥2种工艺对番茄红素微胶囊理化性质的影响,旨在为微胶囊的制备工艺提供参考依据。研究喷雾干燥和冷冻干燥2种方法对番茄红素微胶囊的物理性能、贮藏稳定性、微观结构、包埋率以及抗氧化能力方面的影响。结果表明,喷雾干燥微胶囊的得率和溶解度分别为25.48%、4.89 g/L,冷冻干燥微胶囊的得率和溶解度分别为39.35%、8.77 g/L,喷雾干燥微胶囊得率和溶解度低于冷冻干燥微胶囊;而喷雾干燥微胶囊的包埋率高达66.88%,冷冻干燥微胶囊的包埋率为41.70%,喷雾干燥微胶囊包埋率高于冷冻干燥微胶囊;在微观结构方面,喷雾干燥微胶囊呈球状,而冷冻干燥微胶囊微观结构呈现碎片状,球状结构能够对番茄红素实现更佳的包埋效果;以·OH清除率、DPPH自由基清除率以及ABTS阳离子自由基清除能力来表示抗氧化能力,结果显示,喷雾干燥微胶囊的抗氧化活性高于冷冻干燥微胶囊。虽然冷冻干燥微胶囊的得率高于喷雾干燥微胶囊,但喷雾干燥微胶囊的抗氧化活性、微观结构等方面优于冷冻干燥微胶囊,因此,喷雾干燥技术制备的番茄红素微胶囊优于冷冻干燥技术。 The effects of two processes,spray drying and freeze-drying,on the physicochemical properties of lycopene microcapsules were investigated,which would provide a reference for the processing of microcapsules.Furthermore,the effects of spray-drying and freeze-drying methods were investigated to compare the physical properties,storage stability,microstructure,encapsulation rate,and antioxidant capacity of lycopene microcapsules.Results showed that the yield and solubility of spray-dried microcapsules were 25.48%and 4.89 g/L,respectively,and those of freeze-dried microcapsules were 39.35%and 8.77 g/L,respectively,which were lower than those of freeze-dried microcapsules.In comparison,the embedding rate of spray-dried microcapsules was as high as 66.88%,and that of freeze-dried microcapsules was 41.70%.Moreover,in terms of microstructure,the spray-dried microcapsules were spherical,while the freeze-dried microcapsules were fractional in shape,and the spherical structure could achieve a better lycopene embedding effect.The antioxidant capacity was expressed by hydroxyl radical scavenging rate,DPPH radical scavenging rate and ABTS cationic radical scavenging capacity,and results showed that the antioxidant activity of spray-dried microcapsules was higher than that of freeze-dried microcapsules.Although the yield of freeze-dried microcapsules was higher than that of spray-dried microcapsules,the antioxidant activity and microstructure of spray-dried microcapsules were better than that of freeze-dried microcapsules.Therefore,the lycopene microcapsules prepared by spray-drying technology were superior to freeze-drying technology.
作者 逄金鑫 张怡 邬松恒 仝潇洋 夏其乐 乔勇进 PANG Jinxin;ZHANG Yi;WU Songheng;TONG Xiaoyang;XIA Qile;QIAO Yongjin(Crop Breeding&Cultivation Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China;College of Food Sciences&Technology,Shanghai Ocean University,Shanghai 201306,China;School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310022,China)
出处 《食品与发酵工业》 CAS CSCD 北大核心 2023年第21期145-152,共8页 Food and Fermentation Industries
基金 上海市农产品保鲜加工专业技术服务平台项目(21DZ2292200) 上海农产品保鲜加工工程技术研究中心项目(19DZ2251600)。
关键词 番茄红素 微胶囊 喷雾干燥法 冷冻干燥法 抗氧化功能 lycopene microcapsules spray drying method freeze-drying method antioxidant function
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