Insight into the effect of microcapsule technology on the processing stability of mulberry polyphenols
文献类型： 外文期刊
作者： Li, Denglong 1 ; Zhu, Mingjun 1 ; Liu, Xueming 2 ; Wang, Yutao 1 ; Cheng, Jingrong 2 ;
作者机构： 1.Kashi Univ, Coll Life & Geog Sci, Kashi 844000, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Minist Agr & Rural Affairs,Guangdong Key Lab Agr, Guangzhou 510610, Peoples R China
3.Kashi Univ, Key Lab Ecol & Biol Resources Yarkand Oasis Coll, Key Lab Biol Resources & Ecol Pamirs Plateau Xinj, Kashi 844000, Peoples R China
4.South China Univ Technol, Guangdong Prov Engn & Technol Res Ctr Biopharmace, Guangzhou Higher Educ Mega Ctr, Sch Biol & Biol Engn, Guangzhou 510006, Peoples R China
关键词： beta-cyclodextrin; Mulberry polyphenols; Inclusion; Ultrasonography; Processing stability
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）
ISSN： 0023-6438
年卷期： 2020 年 126 卷
页码：
收录情况： SCI
摘要： Polyphenols are potential food additives due to their antioxidant and pigment property, although their large-scale utilization in hot processed food is not available yet due to the poor processing stability. The present study investigated the effect of microencapsulation strategy on the processing stability of mulberry polyphenols (MP). The optimal preparation parameters for MP-beta-cyclodextrin microcapsule (MPM) were treated by ultrasound at 450 W, 25 degrees C for 1.5 h with a core/wall ratio of 1:6. The MPM formed was verified by the UV absorption, Fourier transform infrared (FT-IR) spectroscopy, differential scanning calorimetry (DSC) and derivative thermogravimetry (TG) via the shifts and intensity of the peaks. Under the optimized condition, the encapsulation efficiencies of the active ingredients including total polyphenols, flavonoids and anthocyanins in the MPM were above 97%; the processing stability including light, thermal and storage stability of the MP were remarkably improved. The above results suggest that encapsulation could be a potential strategy for improving the processing stability of plant polyphenols, probably leading to a more efficient application of plant polyphenols in hot processed food area.
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