您好，欢迎访问黑龙江省农业科学院 机构知识库！
黑龙江省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Optimization of lycopene spray drying encapsulation in basil seed gum: Boosting bioavailability and mayonnaise stability

文献类型： 外文期刊

作者： Zhao, Juyang 1 ; Liu, Ming 2 ; Li, Sinan 3 ; Gu, Liya 1 ;

作者机构： 1.Harbin Univ Commerce, Coll Tourism & Cuisine, Harbin 150028, Heilongjiang, Peoples R China

2.Harbin Univ Commerce, Vocat & Tech Educ Coll, Harbin 150076, Heilongjiang, Peoples R China

3.Heilongjiang Acad Agr Sci, Maize Res Inst, Harbin 150086, Heilongjiang, Peoples R China

关键词： Food oxidation; Functional product; Antioxidant activity

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2024 年 282 卷

页码：

收录情况： SCI

摘要： This study aimed to improve lycopene stability and bioavailability in food products. Lycopene, a potent antioxidant, often has poor stability and undesirable organoleptic properties. Therefore, the impact of basil seed gum (BSG) concentration and spray drying inlet temperature (IT) on the physicochemical, bioaccessibility, and antioxidant properties of encapsulated lycopene emulsion (ENL) was investigated using Central Composite Design (CCD)-Response Surface Methodology (RSM). Optimal encapsulation conditions were IT = 141.96 degrees C and BSG = 19.507 %. The ENLs had an average particle size of 147.56 nm, a polydispersity index (PI) of 0.263, and a zeta potential of -21.37 mV, indicating good colloidal stability. Antioxidant activity varied slightly during the four weeks of storage (a 9.65 % increase followed by a 13.6 % decrease), but it remained stable overall. Incorporating ENL into mayonnaise significantly reduced the acid value (2.78 mg KOH/g), the anisidine index (12.43), the peroxide value (7.13 meq/kg), and the TBARS index (0.534), and improved color parameters, reducing brightness (79.94) and whiteness (70.64) while masking lycopene's strong yellow and red hues. This study highlights BSG-encapsulated lycopene's potential to improve oxidative stability and sensory properties, offering a natural and effective method to enhance lycopene stability, bioavailability, and sensory acceptance in various food applications.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：黑龙江省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台