HUANG Shan, LIU Jia, LI Guihua, et al. Effects of Wall Materials on the Structure and Antioxidant Activities of the Bamboo Leaves Flavonoids Microcapsules[J]. Science and Technology of Food Industry, 2021, 42(22): 55−61. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020043.
Citation: HUANG Shan, LIU Jia, LI Guihua, et al. Effects of Wall Materials on the Structure and Antioxidant Activities of the Bamboo Leaves Flavonoids Microcapsules[J]. Science and Technology of Food Industry, 2021, 42(22): 55−61. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020043.

Effects of Wall Materials on the Structure and Antioxidant Activities of the Bamboo Leaves Flavonoids Microcapsules

More Information
  • Received Date: February 04, 2021
  • Available Online: September 08, 2021
  • In this experiment, the bamboo leaves flavonoids microcapsules were prepared by spray-drying using maltodextrin, arabic gum, gelatin, soy protein isolate and monosaccharide laurate as wall materials. The properties and encapsulation effect of microcapsules prepared by five wall materials were investigated by scanning electron microscope(SEM), laser particle size distribution, physicochemical properties and antioxidant activity. The results showed that microcapsules prepared with arabic gum had the highest encapsulation rate(91.23%±1.00%), the highest stacking density(0.53±0.01 g·cm−3), the lowest resting angle(33.27°±1.20°), and the lowest moisture content(5.33%±0.28%). These microcapsules had good fluidity and storage performance. The particle size distribution resulted in descending order as the following monosaccharide laurate(22.87 μm), soybean protein isolate(15.65 μm), maltodextrin(14.26 μm), gelatin(8.95 μm), and arabic gum(6.96 μm). The results of SEM showed that the microcapsule prepared by arabic gum was spherical and the surface was relatively smooth. The microcapsules prepared by arabic gum had higher antioxidant activity and reducibility in vitro antioxidant activity and reducibility experiments, and its IC50 of DPPH radical scavenging was 364.30 μg/mL. In conclusion, the properties of bamboo leaves flavonoids microcapsules prepared with arabic gum were obviously better than those of other four wall materials microcapsules. The results could provide technical support for the development of more stable functions of the flavonoids of fang bamboo leaves.
  • [1]
    刘华华, 邝曦, 向成丽, 等. 合江方竹的研究综述及展望[J]. 现代园艺,2020,43(13):42−43. [LIU H H, GUANG X, XIANG C L, et al. Research review and prospect of Hejiang square bamboo[J]. Modern Horticulture,2020,43(13):42−43. doi: 10.3969/j.issn.1006-4958.2020.13.022
    [2]
    彭海君. 遵义市金佛山方竹资源现状及开发对策[J]. 现代农业科技,2019(19):150−152. [PENG H J. Current situation and development countermeasures of phyllostachys heterocycla in Jinfo mountain of Zunyi city[J]. Modern Agricultural Science and Technology,2019(19):150−152. doi: 10.3969/j.issn.1007-5739.2019.19.092
    [3]
    NGUYEN P T, TRAN D X, PHAM T T H, et al. Inhibitory effects of bamboo leaf on the growth of Pyricularia grisea fungus[J]. Agriculture,2018,8(7):1−8.
    [4]
    NIRMALA C, BISHT M S, BAJWA H K, et al. Bamboo: A rich source of natural antioxidants and its applications in the food and pharmaceutical industry[J]. Trends in Food Science & Technology,2018,77(8):91−99.
    [5]
    周亚军, 李文龙, 陈艳, 等. 竹叶提取物对低硝西式熏煮火腿品质及亚硝酸盐的影响[J]. 食品科学,2020:18−24. [ZHOU Y J, LI W L, CHEN Y, et al. Effects of bamboo leaf extract on the quality and nitrite of low-nitr western-style smoked ham[J]. Food Science,2020:18−24. doi: 10.7506/spkx1002-6630-20190207-032
    [6]
    PEREZ-MORAL N, SAHA S, PHILO M, et al. Comparative bio-accessibility, bioavailability and bioequivalence of quercetin, apigenin, glucoraphanin and carotenoids from freeze-dried vegetables incorporated into a baked snack versus minimally processed vegetables: Evidence from in vitro models and a human bioavailability study[J]. Journal of Functional Foods,2018,48:410−419. doi: 10.1016/j.jff.2018.07.035
    [7]
    ELEGBEDE J L, LI M, JONES O G, et al. Interactions between flavonoid-rich extracts and sodium caseinate modulate protein functionality and flavonoid bioaccessibility in model food systems[J]. Journal of Food Science,2018,83(5):1229−1236. doi: 10.1111/1750-3841.14132
    [8]
    章旭. 小麦面筋蛋白的复合改性研究[D]. 无锡: 江南大学, 2011.

    ZHANG X. Study on compound modification of wheat gluten[D]. Wuxi: Jiangnan University, 2011.
    [9]
    李艳娜. 基于微流控技术的多重微胶囊的制备及其在药物缓释中的应用[D]. 南京: 东南大学, 2017.

    LI Y N. Microfluidics fabrication of multiple microcapsules for drug release applications[D]. Nanjing: Southeast University, 2017.
    [10]
    孙亚利, 周文美, 黄永光, 等. 以聚合乳清蛋白为壁材的苦荞黄酮微胶囊化及其品质分析[J]. 食品科学,2020,41(12):259−266. [SUN Y L, ZHOU W M, HUANG Y G, et al. Microencapsulation and quality analysis of tartary buckwheat flavonoids using polymerized whey protein as wall material[J]. Food Science,2020,41(12):259−266. doi: 10.7506/spkx1002-6630-20190624-291
    [11]
    李杨, 徐静雯, 于静雯, 等. 不同蛋白微射流喷雾干燥制备鱼油微胶囊性能研究[J]. 农业机械学报,2020,51(3):350−357. [LI Y, XU J W, YU J W, et al. Effect of protein types on structure and stability of fish oil microcapsules[J]. Transactions of the Chinese Society for Agricultural Machinery,2020,51(3):350−357. doi: 10.6041/j.issn.1000-1298.2020.03.040
    [12]
    WANG S, YAN S, TU Z, et al. Influence of soy lecithin concentration on the physical properties of whey protein isolatestabilized emulsion and microcapsule formation[J]. Journal of Food Engineering,2017,207:73−80. doi: 10.1016/j.jfoodeng.2017.03.020
    [13]
    CHEN G J, LI C F, WANG S S, et al. Characterization of physicochemical properties and antioxidant activity of polysaccharides from shoot residues of bamboo(Chimonobambusa quadrangularis): Effect of drying procedures[J]. Food Chemistry,2019,292:281−293. doi: 10.1016/j.foodchem.2019.04.060
    [14]
    MATERSKA M. Flavone C-glycosides from Capsicum annuum L.: Relationships between antioxidant activity and lipophilicity[J]. European Food Research Technology,2015,240:549−557. doi: 10.1007/s00217-014-2353-2
    [15]
    李俊, 卢阳, 刘永翔, 等. 乳酸菌发酵对苦荞芽苗饮料品质和营养成分的影响[J]. 食品与机械,2018,34(12):196−199. [LI J, LU Y, LIU Y X, et al. Effects of Lactobacillus fermentation on the quality and nutrient of tartary buckwheat seedling beverage[J]. Food & Machinery,2018,34(12):196−199.
    [16]
    鲍杰. 微胶囊化对玫瑰花渣色素理化性质及稳定性的影响研究[D]. 北京: 北京林业大学, 2019.

    BAO J. Studies on the effects of microencapsulation on the physicochemical properties and stability of rose residue pigment[D]. Beijing: Beijing Forestry University, 2019.
    [17]
    LÜ Y, YANG F, LI X Y, et al. Formation of heat-resistant nanocapsules of jasmine essential oil via gelatin/gum arabic based complex coacervation[J]. Food Hydrocolloids,2014,35(1):305−314.
    [18]
    刘成祥. 牡丹籽油微胶囊的制备及其性质研究[D]. 无锡: 江南大学, 2016.

    LIU C X. Study on preparation of peony seed oil microcapsule and its properties[D]. Wuxi: Jiangnan University, 2016.
    [19]
    TU X F, HU F, THAKUR K, et al. Comparison of antibacterial effects and fumigant toxicity of essential oils extracted from different plants[J]. Industrial Crops and Products,2018,124:192−200. doi: 10.1016/j.indcrop.2018.07.065
    [20]
    BAE E K, LEE S J. Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin[J]. Journal of Microencapsulation,2008,25(8):549−553. doi: 10.1080/02652040802075682
    [21]
    邓姣, 刘鑫, 成文豪, 等. pH值响应型负载白藜芦醇微胶囊的制备与抗氧化活性分析[J]. 食品科学,2019,40(20):54−59. [DENG J, LIU X, CHENG W H, et al. Preparation and antioxidant activity of pH responsive microcapsules loaded with resveratrol[J]. Food Science,2019,40(20):54−59. doi: 10.7506/spkx1002-6630-20181022-236
    [22]
    张婉君, 冯彬, 谢笔钧, 等. 白肉番石榴总黄酮提取工艺优化及体外抗氧化活性分析[J]. 食品工业科技,2019,40(8):196−201. [ZHANG W J, FENG B, XIE Y B, et al. Optimization of extraction process and in vitro antioxidant activity analysis of total flavonoidsfrom white-flesh guava(Psidium guajava L. cv. Pearl)[J]. Science and Technolong of Food Industry,2019,40(8):196−201.
    [23]
    SOLOMANDO J C, ANTEQUERA T, PEREZ-PALACIOS T. Lipid digestion products in meat derivatives enriched with fish oil microcapsules[J]. Journal of Functional Foods,2020,68:103916. doi: 10.1016/j.jff.2020.103916
    [24]
    李斌, 许彬, 程爽, 等. 光皮梾木籽油微胶囊化及其制品的理化性质[J]. 中国粮油学报,2018,33(10):58−62. [LI B, XU B, CHENG S, et al. Physical and chemical properties of Cornus wilsoniana seed oil microcapsules and its product[J]. Journal of the Chinese Cereals and Oils Association,2018,33(10):58−62. doi: 10.3969/j.issn.1003-0174.2018.10.011
    [25]
    GOULA A M, ADAMOPOULOS K G. A new technique for spray drying orange juice concentrate[J]. Innovative Food Science & Emerging Technologies,2010,11(2):342−351.
    [26]
    BOTREL D A, BORGES S V, ANTONIASSI R, et al. Application of cashew tree gum on the production and stability of spray-dried fish oil[J]. Food Chemistry,2017,221:1522. doi: 10.1016/j.foodchem.2016.10.141
    [27]
    冯岩. 复合凝聚法制备维生素E微胶囊的研究[D]. 无锡: 江南大学, 2008.

    FENG Y. Preparation of vitamin E microcapsules by complex coacervation[D]. Wuxi: Jiangnan University, 2008.
    [28]
    BOTREL, ALVARENGA D, FERNANDES D B, et al. Influence of wall matrix systems on the properties of spray-driedmicroparticles containing fish oil[J]. Food Research International,2014,62:344−352. doi: 10.1016/j.foodres.2014.02.003
    [29]
    SHEU T Y, ROSENBERG M. Microencapsulation by spray-drying ethyl caprylate in whey protein and carbohydrate wall systems[J]. Food Science,1995,60(1):98−103. doi: 10.1111/j.1365-2621.1995.tb05615.x
    [30]
    TEIXEIRA M I, ANDRADE L R, FARINA M. Characterization of short chain fatty acid microcapsules produced by spray drying[J]. Materials Science and Engineering,2004,24(5):653−658. doi: 10.1016/j.msec.2004.08.008
    [31]
    ENCINA C, CRISTINA V, GIM N B, et al. Conventional spray-drying and future trends for the microencapsulation of fish oil[J]. Trends in Food Science & Technology,2016,56:46−60.
    [32]
    LACERDA E C Q, CALADO V M A, MONTEIRO M, et al. Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of jussara pulp microparticles[J]. Carbohydrate Polymers,2016,151:500−510. doi: 10.1016/j.carbpol.2016.05.093
    [33]
    刘双双, 那治国, 徐飞, 等. 壁材对香草兰精油微胶囊物性与释放特性的影响[J]. 食品科学,2019,40(3):129−134. [LIU S S, NA Z G, XU F, et al. Effects of wall materials on properties and release characteristics of vanilla essential oil microcapsules[J]. Food Science,2019,40(3):129−134. doi: 10.7506/spkx1002-6630-20171101-012
    [34]
    PRIMOZIC M, DUCHEK A, NICKERSON M, et al. Effect of lentil proteins isolate concentration on the formation, stability and rheological behavior of oil-in-water nanoemulsions[J]. Food Chemistry,2017,237:65. doi: 10.1016/j.foodchem.2017.05.079
    [35]
    ZHOU D, PAN Y, YE J, et al. Preparation of walnut oil microcapsules employing soybean protein isolate and maltodextrin with enhanced oxidation stability of walnut oil[J]. LWT-Food Science and Technology,2017,83:292−297. doi: 10.1016/j.lwt.2017.05.029
    [36]
    陈筠. 芸香苷的包埋改性及其应用研究[D].长沙: 湖南农业大学, 2017.

    CHEN Y. Study on embedding modification of rutin and its application[D]. Changsha: Hunan Agricultural University, 2017.
    [37]
    PAN K, ZHONG Q, BAEK S J. Enhanced dispersibility and bioactivity of curcumin by encapsulation in casein nanocapsules[J]. Journal of Agriculture and Food Chemistry,2013,61(25):6036−6043. doi: 10.1021/jf400752a
  • Cited by

    Periodical cited type(7)

    1. 薛淑贞,梁婷,赵祥民,张家玮,汝应俊,唐德富. 葡萄籽提取物和有机铁对蛋鸡生产性能和蛋品质的影响. 饲料工业. 2025(04): 59-63 .
    2. 常安其,毛帅翔,柳广斌. 葡萄残渣的饲料化利用及其在羊生产中的应用研究进展. 中国畜牧兽医. 2024(11): 4842-4850 .
    3. 杨辉,胡雅婕. 活性包装薄膜对冷藏圣女果的保鲜效果研究. 农业科技与装备. 2024(05): 61-64 .
    4. 王建康,郭诗琼,王静,魏丽娜,冯莉,黄峻榕,Fereidoon SHAHIDI. 浆果籽油的生物活性与应用研究进展. 食品与生物技术学报. 2024(10): 32-43 .
    5. 赵明洪,卢天明,刘莉,王启新,杨通,林娜,邱崇,钟田雨,郭秋岩,王继刚. 甘草减轻雷公藤多苷片所致肝损伤的作用机制. 中国实验方剂学杂志. 2023(05): 24-31 .
    6. 尚嘉毅,初柏君,赵文君,翟孟婷,王翔宇,马欲明,孙晴,孟祥永,陈吉江,张宇. 市售牛油果油和葡萄籽油品质研究. 中国油脂. 2023(06): 119-125+152 .
    7. 盖永强,蓝天婵,李金生,朴美子,李岩. 葡萄籽果冻的工艺. 食品工业. 2022(06): 107-110 .

    Other cited types(2)

Catalog

    Article Metrics

    Article views (291) PDF downloads (23) Cited by(9)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return