林颖,熊灵,赵书田,丁波,吴浪,张文学

• 1:四川大学轻工科学与工程学院
• 2:攀枝花四喜农业发展有限责任公司
• 3:四川大学锦江学院白酒学院

摘要(Abstract)：

以乳清蛋白、阿拉伯树胶、大豆蛋白及其混合物为壁材包埋桑葚果渣花青素，探究不同壁材对花青素提取物微胶囊化的影响。对微胶囊进行分析，包括理化性质、扫描电子显微镜、傅里叶变换红外光谱、储藏稳定性、体外抗氧化活性。实验结果表明，所有微胶囊化的花青素包埋率为76.43%～94.92%,花青素、总酚的含量分别为100.19～200.12 mg/100 g、165.04～199.03 mg/g,平均粒径为40.72～71.71μm。扫描电子显微镜下所有微胶囊呈现破碎玻璃状。傅里叶变换红外光谱分析表明，壁材与多酚之间存在氢键作用。4℃更有利于微胶囊的储存，以乳清蛋白为壁材形成的微胶囊在储藏60 d后的花青素损失量较少(21.48%)、颜色变化较小(ΔE为1.75)。当花青素含量为4.5μg/mL时，以乳清蛋白为壁材形成的微胶囊的DPPH自由基清除率为97.07%。

关键词(KeyWords)： 花青素;微胶囊;桑葚果渣;稳定性;抗氧化活性

Abstract:

Keywords:

基金项目(Foundation): 四川省科技计划项目(2021YFN0012)

作者(Author): 林颖,熊灵,赵书田,丁波,吴浪,张文学

参考文献(References)：

• [1]郝森林，邹颖，余元善，等.桑果渣营养成分分析及果渣饲料发酵工艺研究[J].蚕业科学，2019,45(4):563-568.
• [2]蒋希芝，徐磊，张蓓，等.基于生物酶法的酰基化桑椹花青素的制备与特性[J].农业工程学报，2021,37(3):294-301.
• [3]XU K Q,FAN G J,WU C,et al.Preparation of anthocyanin-rich mulberry juice by microwave-ultrasonic combined pretreatment[J].Food Science and Biotechnology,2022,31(12):1571-1581.
• [4]LIU S J,WU C E,FAN G J,et al.Effects of yeast strain on anthocyanin,color,and antioxidant activity of mulberry wines[J].Journal of Food Biochemistry,2017,41(6):12409.
• [5]DU H X,WANG X P,YANG H G,et al.Regulation on the quality of yogurt by phenolic fraction of mulberry pomace supplemented before and after fermentation[J].Food Control,2023,144:109333.
• [6]YAMASHITA C,CHUNG M M S,SANTOS C D,et al.Microencapsulation of an anthocyanin-rich blackberry(Rubus spp.) by-product extract by freeze-drying[J].LWT-Food Science and Technology,2017,84:256-262.
• [7]HUSEYIN A,TURGUT C,ASIYE A,et al.Anthocyanins:metabolic digestion,bioavailability,therapeutic effects,current pharmaceutical/industrial use,and innovation potential[J].Antioxidants,2022,12(1):48.
• [8]KHOO H E,AZLAN A,TANG S T,et al.Anthocyanidins and anthocyanins:colored pigments as food,pharmaceutical ingredients,and the potential health benefits[J].Food & Nutrition Research,2017,61(1):1361779.
• [9]MANSOUR M,SALAH M,XU X.Effect of microencapsulation using soy protein isolate and gum arabic as wall material on red raspberry anthocyanin stability,characterization,and simulated gastrointestinal conditions[J].Ultrasonics Sonochemistry,2020,63:104927.
• [10]FU Z,JU H,XU G S,et al.Recent development of carrier materials in anthocyanins encapsulation applications:a comprehensive literature review[J].Food Chemistry,2023,439:138104.
• [11]WILKOWSKA A,AMBROZIAK W,CZY■,et al.Effect of microencapsulation by spray-drying and freeze-drying technique on the antioxidant properties of blueberry (Vaccinium myrtillus) juice polyphenolic compounds[J].Polish Journal of Food and Nutrition Sciences,2016,66(1):11-16.
• [12]ZHANG L,YAO L,ZHAO F,et al.Protein and peptide-based nanotechnology for enhancing stability,bioactivity,and delivery of anthocyanins[J].Advanced Healthcare Materials,2023,12(25):2300473.
• [13]BUITIMEA-CANTUA N E,GUTIERREZ-URIBE J A,SERNA-SALDIVAR S O.Phenolic-protein interactions:effects on food properties and health benefits[J].Journal of Medicinal Food,2018,21(2):188-198.
• [14]REN S A,JIMENEZ-FLORES R,GIUSTI M M.The interactions between anthocyanin and whey protein:a review[J].Comprehensive Reviews in Food Science and Food Safety,2021,20(6):5992-6011.
• [15]ROCHA J D C G,DE BARROS F A R,PERRONE I T,et al.Microencapsulation by atomization of the mixture of phenolic extracts[J].Powder Technology,2018,343:317-325.
• [16]TEIXEIRA F J,SANTOS H O,HOWELL S L,et al.Whey protein in cancer therapy:a narrative review[J].Pharmacological Research,2019,144:245-256.
• [17]HOSSEINI A,JAFARI S M,MIRZAEI H,et al.Application of image processing to assess emulsion stability and emulsification properties of Arabic gum[J].Carbohydrate Polymers,2015,126:1-8.
• [18]MA Z,CHENG J,JIAO S S,et al.Interaction of mulberry anthocyanins with soybean protein isolate:effect on the stability of anthocyanins and protein in vitro digestion characteristics[J].International Journal of Food Science & Technology,2022,57(4):2267-2276.
• [19]JU M N,ZHU G,HUANG G,et al.A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles[J].Food Hydrocolloids,2020,99:105329.
• [20]ADETORO A O,OPARA U L,FAWOLE O A.Effect of carrier agents on the physicochemical and technofunctional properties and antioxidant capacity of freeze-dried pomegranate juice (Punica granatum) powder[J].Foods(Basel,Switzerland),2020,9(10):1388.
• [21]SOUZA A C P,GURAK P D,MARCZAK L D F.Maltodextrin,pectin and soy protein isolate as carrier agents in the encapsulation of anthocyanins-rich extract from jaboticaba pomace[J].Food and Bioproducts Processing,2017,102:186-194.
• [22]CANO-CHAUCA M,STRINGHETA P C,RAMOS A M,et al.Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization[J].Innovative Food Science and Emerging Technologies,2005,6(4):420-428.
• [23]刘仙俊，范向前，史起鹏，等.燕麦总多酚的微波辅助提取工艺研究[J].食品研究与开发，2016,37(17):55-59.
• [24]冯思敏，王丽玲，廖杰，等.花青素纳米载体的研究进展[J].食品工业科技，2021,42(4):330-336.
• [25]陈程莉.黑枸杞花青素提取及微胶囊制备研究[D].重庆：西南大学，2021.
• [26]王中江，孙福伟，任双鹤，等.不同空化射流条件下大豆蛋白-白藜芦醇互作结合机制与抗氧化活性研究[J].农业机械学报，2024,55(6):353-364.
• [27]SHADDEL R,HESARI J,AZADMARD-DAMIRCHI S,et al.Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation[J].International Journal of Biological Macromolecules,2018,107:1800-1810.
• [28]KARRAR E,MAHDI A A,SHETH S,et al.Effect of maltodextrin combination with gum arabic and whey protein isolate on the microencapsulation of gurum seed oil using a spray-drying method[J].International Journal of Biological Macromolecules,2020,171:208-216.
• [29]DA ROSA J R,WEIS G C C,MORO K I B,et al.Effect of wall materials and storage temperature on anthocyanin stability of microencapsulated blueberry extract[J].LWT-Food Science and Technology,2021,142:111027.
• [30]耿腾龙.辛烯基琥珀酸淀粉酯/大豆蛋白/茶多酚复合物的构建及其对亚麻酸乳液的稳定机制研究[D].济南：齐鲁工业大学，2024.
• [31]ZHANG H,YU D D,SUN J,et al.Interaction of plant phenols with food macronutrients:characterisation and nutritional-physiological consequences[J].Nutrition Research Reviews,2014,27(1):1-15.
• [32]栾滨羽，张波，孟昂，等.大豆蛋白组分制备及其功能性的研究进展[J].食品科学，2023,44(13):360-367.
• [33]NG M L,SULAIMAN R.Development of beetroot (Beta vulgaris) powder using foam mat drying[J].LWT-Food Science and Technology,2018,88:80-86.
• [34]KUCK L S,NORE??A C P Z.Microencapsulation of grape (Vitis labrusca var.Bordo) skin phenolic extract using gum Arabic,polydextrose,and partially hydrolyzed guar gum as encapsulating agents[J].Food Chemistry,2016,194:569-576.
• [35]MAZUCO R A,CARDOSO P M M,SART??RIO B ??,et al.Maltodextrin and gum Arabic-based microencapsulation methods for anthocyanin preservation in Ju??ara Palm (Euterpe edulis Martius) fruit pulp[J].Plant Foods for Human Nutrition (Dordrecht,Netherlands),2018,73(3):209-215.
• [36]王影.蓝莓中多酚和花色苷的提取及微胶囊化研究[D].沈阳：沈阳农业大学，2023.
• [37]CHEN Z Q,WANG C,GAO X D,et al.Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts[J].Food Chemistry,2019,271:266-273.
• [38]詹世平，左秀锦，陈理.粉体产品的结块及预防[J].中国粉体技术，2002(4):42-46.
• [39]SHARIF N,KHOSHNOUDI-NIA S,JAFARI S M.Nano/microencapsulation of anthocyanins;a systematic review and meta-analysis[J].Food Research International,2020,132:109077.
• [40]JIM??NEZ-AGUILAR D M,ORTEGA-REGULES A E,LOZADA-RAM??REZ J D,et al.Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material[J].Journal of Food Composition and Analysis,2011,24(6):889-894.
• [41]冯志强，张阮冰，段邓乐，等.花色苷微胶囊的制备及其理化性质研究[J].包装工程，2023,44(15):9-15.
• [42]ZANG Z H,CHOU S R,TIAN J L,et al.Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins:a mechanistic and in vitro simulation study[J].Food Chemistry,2021,336:127700.
• [43]DENG W,LI X Y,REN G Q,et al.Stability of purple corn anthocyanin encapsulated by maltodextrin,and its combinations with gum Arabic and whey protein isolate[J].Foods(Basel,Switzerland),2023,12(12):2393.
• [44]罕璐，肖富权，郝刚，等.乳清蛋白抗氧化肽的分离纯化及构效关系研究[J].中国乳品工业，2025,53(8):32-38.