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Dihydromyricetin solid dispersion: Preparation, characterization, and preservative effects on sturgeon fillets stored at 4?C

文献类型： 外文期刊

作者： Xu, Hao 1 ; Zhao, Tiantian 2 ; Liu, Fengsong 1 ; Zhang, Yan 1 ; Xie, Yijia 1 ; Xiao, Xinglong 1 ; Zhang, Yousheng 2 ;

作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China

2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510610, Peoples R China

关键词： Dihydromyricetin; Polyvinylpyrrolidone K30; Solid dispersion; Sturgeon fillets; Shelf life

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2023 年 174 卷

页码：

收录情况： SCI

摘要： Dihydromyricetin (DMY) is a well-known natural flavonoid antioxidant and bacteriostat. However, its practical application, e.g., as a preservative, is limited by poor bioavailability due to its low solubility. To overcome this limitation, a solid dispersion formulation of DMY (DMYSD) was prepared from polyvinylpyrrolidone (PVP) K30, and characterized using spectroscopic, thermoanalytical, antioxidant and bacteriostatic methods. The results showed that the enhanced solubility of DMYSD (64.51 mg/mL), which was more than 90 times that of DMY, could be attributed to reduced crystallinity of the DMY solid dispersion. Immersion of sturgeon fillets in DMYSD solution (5.12 mg/mL) demonstrated that the shelf life of the treated fish stored at 4 degrees C could be extended by more than 3 d compared with pure DMY. Bacterial enumeration and physicochemical analyses of the treated stored fish indicated that the increased shelf life was due to reduced protein and lipid oxidation, and suppression of bacterial growth, by the solid dispersion.

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