化学
植物化学
DPPH
罂粟
颜料
热稳定性
阿布茨
抗氧化剂
食品科学
色谱法
植物
有机化学
生物化学
生物
作者
Khashayar Sarabandi,Zahra Akbarbaglu,Seyed Hadi Peighambardoust,Ali Ayaseh,Seid Mahdi Jafari
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-12-01
卷期号:429: 136885-136885
被引量:8
标识
DOI:10.1016/j.foodchem.2023.136885
摘要
In this study, poppy-pollen extract (as a novel source of pigment and natural phytochemical) was microencapsulated. The spray-drying process maintained the encapsulation efficiency (EE) of phenolic (84-93%), anthocyanins (71-83%), and also antioxidant activity of extract in inhibiting DPPH (68-80%), ABTS (74-95%), OH (63-74%) radicals and reducing power (84-95%). The results of the Photo- and thermal (40-70˚C) stability of the bioactive compounds (TPC and TAC) indicated the thermal degradation and decomposition of particles' surface compounds during storage. The chemical (FTIR) and morphological analyses respectively revealed the insertion of extract compounds in the carrier matrix and the production of healthy particles with wrinkled structures. An increase in the carrier concentration elevated physical-stability, maintained structural properties, reduced hygroscopicity, and formed liquid/solid bridges or deliquescence phenomenon. The evaluation of the color histogram of the fortified gummy-candies indicated the usability of the spray-dried PP extract in producing an attractive red color with high sensory perception.
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