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首页> 外文期刊>Journal of Microencapsulation: Microcapsules Liposomes Nanoparticles Microcells Microspheres >Encapsulation of tartary buckwheat flavonoids and application to yoghurt
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Encapsulation of tartary buckwheat flavonoids and application to yoghurt

机译：封装果冻荞麦黄酮类化合物及其应用于酸奶

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Aims:The present work investigates the effect of tartary buckwheat flavonoid (TBF) capsules on the physical and chemical properties of yoghurt using polymeric whey protein (PWP) as a wall material. Methods:PWP was prepared by thermal polymerisation. TBF was encapsulated using PWP as the wall material via the pore-coagulation bath method. The physicochemical properties of the TBF capsules, such as the entrapment yield, moisture, average particle size, particle size distribution, surface morphology, molecular interactions, and thermal stability were investigated, in addition to the release of TBF in simulated gastric and intestinal juices. Yoghurt formulation was carried out using encapsulated TBF (3%, w/w), blank PWP beads (2.7%, w/w), and unencapsulated TBF (0.3%, w/w). A control yoghurt sample was prepared without these ingredients. The effects of encapsulated TBF on the chemical composition, acidity, texture, synaeresis, sensory properties, number ofStreptococcus thermophilusandLactobacillus, and other physical and chemical properties of the yoghurt were investigated. Results:TBF capsules were found to be sphere-shaped with porous surfaces, an average particle size of 1728.67 mu m, an encapsulation yield of 92.85 +/- 1.98% (w/w), and a glass transition temperature of 152.06 degrees C. When the TBF capsules were exposed to simulated gastric fluid for 4 h, the TBF release rate was 15.75% (w/w), while in simulated intestinal fluid, the TBF release rate reached 65.99% (w/w) after 1 h. After 5-6 h in simulated intestinal fluid, the TBF release rate reached 100% (w/w). The protein content of the yoghurt with encapsulated TBF was 3.57 +/- 0.26% (w/w,p < 0.01), and the numbers ofLactobacillusandStreptococcus thermophiluswere 2.45 +/- 0.98 x 10(8)(p < 0.01) and 5.43 +/- 2.24 x 10(7)CFU/mL (p < 0.05), respectively, with strong water retention being detected (p < 0.01). Samples containing the encapsulated TBF exhibited a significantly higher acceptability than the unencapsulated TBF (p < 0.01). Conclusions:Encapsulation using PWP effectively delivers TBF to the small intestine through the stomach. It also masks the bitter taste, enhances the colour of TBF-containing yoghurt, and improves the physical and chemical properties of the yoghurt.
机译：目的：以高分子乳清蛋白（PWP）为壁材，研究苦荞黄酮（TBF）胶囊对酸奶理化性质的影响。方法：采用热聚合法制备PWP。采用多孔凝固浴法，以PWP为壁材对TBF进行了包覆。除了在模拟胃液和肠液中释放TBF外，还研究了TBF胶囊的物理化学性质，如包封率、水分、平均粒径、粒径分布、表面形态、分子相互作用和热稳定性。酸奶配方使用胶囊化TBF（3%，w/w）、空白PWP珠（2.7%，w/w）和未胶囊化TBF（0.3%，w/w）进行。对照酸奶样品不含这些成分。研究了胶囊化TBF对酸奶的化学成分、酸度、质地、共气性、感官特性、嗜热链球菌和乳酸杆菌数量以及其他理化特性的影响。结果：TBF胶囊呈球形，表面多孔，平均粒径为1728.67μm，包封率为92.85+/-1.98%（w/w），玻璃化转变温度为152.06℃，1小时后，TBF释放率达到65.99%（w/w）。在模拟肠液中5-6小时后，TBF释放率达到100%（w/w）。包埋TBF酸奶的蛋白质含量为3.57+/-0.26%（w/w，p<0.01），乳酸杆菌和嗜热链球菌的数量分别为2.45+/-0.98×10（8）（p<0.01）和5.43+/-2.24×10（7）CFU/mL（p<0.05），并检测到较强的保水性（p<0.01）。含有包封TBF的样品的可接受性显著高于未包封TBF的样品（p<0.01）。结论：使用PWP进行封装可有效地通过胃将TBF输送至小肠。它还能掩盖苦味，增强含TBF酸奶的颜色，改善酸奶的物理和化学性质。

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