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首页> 外文期刊>Journal of Microencapsulation: Microcapsules Liposomes Nanoparticles Microcells Microspheres >Encapsulation of beetroot juice: a study on the application of pumpkin oil cake protein as new carrier agent
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Encapsulation of beetroot juice: a study on the application of pumpkin oil cake protein as new carrier agent

机译：甜菜根汁的封装：南瓜油蛋白蛋白作为新型载体的研究

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Aim: In the present study, beetroot juice was encapsulated in pumpkin protein isolate by freeze and spray drying method. Methods: The powders were characterised by measuring moisture content, hygroscopicity, bulk density, solubility, a* value (colour). To simulate the human gastrointestinal digestion, in vitro digestion was conducted as two-stage hydrolysis by pepsin and by pancreatin. The antioxidant and ACE inhibitory potential of the digests was examined. Results: Encapsulation efficiency of phenols from beetroot juice in pumpkin protein isolate was 92% for freeze and 75% for spray dried. Physical properties of all samples were affected by the drying methods. All powders were easily digested. It was observed that the antioxidant and ACE inhibitory potential of the digests was enhanced, indicating that it originated from the hydrolysates released from the protein carrier during digestion. Conclusion: The results from this study are promising and indicate that the pumpkin oil cake protein has great potential and could be introduced to the encapsulation process of bioactive compounds as a new carrier agent.
机译：目的：采用冷冻喷雾干燥法将甜菜根汁包裹在南瓜分离蛋白中。方法：通过测量水分含量、吸湿性、体积密度、溶解度、a*值（颜色）对粉末进行表征。为了模拟人的胃肠道消化，体外消化采用胃蛋白酶和胰酶两阶段水解进行。检测了消化液的抗氧化和ACE抑制潜力。结果：甜菜根汁中的酚类物质在南瓜分离蛋白中的包封率在冷冻时为92%，喷雾干燥时为75%。所有样品的物理性能都受到干燥方法的影响。所有的粉末都很容易消化。据观察，消化物的抗氧化和ACE抑制潜力增强，表明其来源于消化过程中从蛋白质载体释放的水解物。结论：本研究结果表明南瓜油饼蛋白具有很大的潜力，可以作为一种新型载体引入生物活性物质的包封过程。

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