凝聚
果胶
麦芽糊精
阿布茨
DPPH
食品科学
脂类消化
化学
消化(炼金术)
脂肪酸
抗氧化剂
多不饱和脂肪酸
色谱法
生物化学
喷雾干燥
酶
脂肪酶
作者
Gazalla Akhtar,F.A. Masoodi,Mohd Murtaza,Zubaid Ul Khizer Rather
出处
期刊:ACS food science & technology
[American Chemical Society]
日期:2022-07-12
卷期号:2 (8): 1283-1295
被引量:8
标识
DOI:10.1021/acsfoodscitech.2c00125
摘要
The basic aim of this study was to encapsulate Himalayan walnut oil (HWO) in different concentrations of soy protein isolate (SPI), maltodextrin (MD), and pectin at varying pH (4.0 and 7.0) by complex coacervation. The formation of primary and secondary oxidation products showed a 6–8-fold increase in free oil (0.8–60 meq O2/kg, 1–88) compared to encapsulated HWO (1–40 meq O2/kg, 1–34) for a storage period of 60 days. The coacervates developed between SPI–MD–pectin at pH 4.0 exhibited favorable physicochemical properties like an optimum moisture content, aw, color, and density with maximum retention of omega fatty acids (69%). The antioxidant potential assessed by 2,2′-diphenyl-1-picrylhydrazyl (DPPH*) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS*) and the metal chelating ability (MCA) showed that coacervates prepared at pH 4.0 depicted a lower DPPH [142%] and a higher ABTS [39%] and MCA [41%] than those at pH 7.0 (DPPH [144%], ABTS [34%], and MCA [38%]). An in vitro digestion model showed increased antioxidative properties after gastric digestion compared to intestinal digestion. The amount of free fatty acids released from gastric digested emulsions during gastrointestinal digestion was 1400 mg/g with maximum omega fatty acid retention. The model indicated good lipid digestion and absorption of lipophilic bioactives in the small intestines.
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