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首页> 外文期刊>Journal of Microencapsulation: Microcapsules Liposomes Nanoparticles Microcells Microspheres >Synthesis of maltodextrin-grafted-cinnamic acid and evaluation on its ability to stabilize anthocyanins via microencapsulation
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Synthesis of maltodextrin-grafted-cinnamic acid and evaluation on its ability to stabilize anthocyanins via microencapsulation

机译：麦芽糊精接枝肉桂酸的合成及其微囊化稳定花色苷的能力评价

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摘要

In this work, maltodextrin-grafted-cinnamic acid (MD-g-CA) was synthesised and used as wall material to improve the stability of purple sweet potato anthocyanins (PSPa) via microencapsualtion. MD-g-CA was prepared through esterification in a two-step convenient synthesis procedure and characterised using infra-red (IR) spectroscopy. The IR data indicated the typical ester carbonyl stretching at around 1721cm(-1). Moreover, MD-g-CA could give about 40% inhibition of DPPH radical and present excellent UV-absorption, which were notably better than that of native MD. Maltodextrin (MD) and MD-g-CA were used to prepare PSPa microcapsules by spray drying. The stability of PSPa was evaluated by UV-Vis analysis. The microcapsules produced by MD-g-CA showed a spheres-like appearance with some cracks. Storage tests revealed that the degradation rate of PSPa embedded by MD-g-CA was much lower than that of free PSPa under the same condition. Thus, MD-g-CA could be used as an effective wall material to improve stability of anthocyanins.
机译：在这项工作中，麦芽糖糊精接枝肉桂酸（MD-g-CA）并用作墙体材料，以通过微囊化提高紫色甘薯花色苷（PSPa）的稳定性。 MD-g-CA是通过两步便捷的合成过程中的酯化反应制备的，并使用红外（IR）光谱进行了表征。红外数据表明典型的酯羰基酯在1721cm（-1）附近拉伸。此外，MD-g-CA可以抑制DPPH自由基约40％，并具有出色的紫外线吸收能力，明显优于天然MD。麦芽糖糊精（MD）和MD-g-CA用于通过喷雾干燥制备PSPa微胶囊。通过UV-Vis分析评估PSPa的稳定性。 MD-g-CA生产的微胶囊呈球形，并带有一些裂缝。贮藏试验表明，在相同条件下，MD-g-CA包埋的PSPa的降解率远低于游离PSPa。因此，MD-g-CA可以用作提高花色苷稳定性的有效壁材料。

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