食品科学 ›› 2021, Vol. 42 ›› Issue (1): 73-78.doi: 10.7506/spkx1002-6630-20191121-250

• 基础研究 • 上一篇    下一篇

桑葚渣多酚提取物冻干粉的制备及稳定性分析

邹颖,余元善,邹波,程丽娜,肖更生,吴继军,卜智斌,徐玉娟   

  1. (广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东 广州 510610)
  • 发布日期:2021-01-18
  • 基金资助:
    现代农业产业技术体系建设专项(CARS-18);广东省优稀水果现代农业产业技术体系创新团队建设项目(2019KJ116); 广东省农业科学院院长基金项目(201806B)

Preparation and Stability of Freeze-Dried Polyphenol Extracted from Mulberry Juice Processing Residues

ZOU Ying, YU Yuanshan, ZOU Bo, CHENG Lina, XIAO Gengsheng, WU Jijun, BU Zhibin, XU Yujuan   

  1. (Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China)
  • Published:2021-01-18

摘要: 桑葚渣是一种潜在的多酚类食品功能成分,但其氧化和热降解稳定性低,限制了其实际应用。本研究以副产物桑葚渣为原料,制备一种醇溶液提取物,添加冻干保护剂得到7 种不同的桑葚渣多酚提取物冻干粉(P1~P7)。结果表明,添加不同冻干保护剂后的桑葚渣多酚提取物冻干粉的总酚含量(单独添加麦芽糊精组除外)及抗氧化活性均有所提高,但单体花色苷含量(表观)均显著降低(P<0.05),保护剂的包裹影响了花色苷的提取率,P5的保护效果较好,其次为P4、P7(麦芽糊精包埋组)。25 ℃贮藏1 个月后未添加保护剂组的总酚含量、总花色苷含量、抗氧化活性较初始分别下降了19.27%、18.16%、11.41%,麦芽糊精和乳清蛋白粉提高了其贮藏稳定性,且活性成分含量更高,抗氧化活性更强。未添加保护剂组的矢车菊素-3-葡萄糖苷及矢车菊素-3-芸香糖苷含量分别为(11.63±0.13)、(4.14±0.05)mg/g,较初始分别下降了26.72%、16.53%,P4、P7两种主要的花色苷单体的含量没有明显下降,稳定性较好。随着体外消化的进行,各组花色苷含量呈下降趋势,且微胶囊包埋组(P3、P6、P2)中花色苷保留率较高,提高了桑葚渣多酚提取物的消化稳定性。

关键词: 桑葚渣;微胶囊;多酚;稳定性

Abstract: Mulberry juice processing residues are a potential source of polyphenols to be used as functional ingredients in foods, but their low stability to oxidation and thermal degradation limits their practical application. In this study, a 70% ethanol extract was prepared from mulberry pomace, a by-product of mulberry juice processing, and freeze-dried with and without cryoprotectants (maltodextrin and/or whey protein, and fermented litchi residues) to obtain seven different powders (P1-P7). Results showed that the total polyphenol content and antioxidant activity of the freeze-dried polyphenol extracts with each cryoprotectant except maltodextrin increased compared with the control group without cryoprotectant, while the (apparent) content of monomeric anthocyanins significantly decreased (P < 0.05). The cryoprotectants affected the extraction efficiency of anthocyanins by encapsulating them, and fermented litchi residues (P5) showed the strongest effect, followed by the mixtures of the freeze-dried extract and maltodextrin at ratios 1:2 (P4) and 1:4 (P7). The contents of total phenols and total anthocyanins, and antioxidant activity in the control group decreased by 19.27%, 18.16% and 11.41%, respectively, after being stored at 25 ℃ for one month. Maltodextrin and whey protein improved the storage stability of the extract, increasing the content of bioactive components and enhancing the antioxidant activity. In the control group, the contents of cyanidin-3-glucoside and cyanidin-3-rutinoside were (11.63 ± 0.13) and (4.14 ± 0.05) mg/g, respectively, which decreased by 26.72% and 16.53% compared with those before storage, respectively. However, the contents of the two main monomeric anthocyanins in the mixtures of the freeze-dried extract and maltodextrin at ratios 1:2 (P4) and 1:4 (P7) did not decrease significantly, indicating their good stability. During in vitro digestion, anthocyanin contents in each group decreased, and the retention rate of anthocyanins in the 1:1:1 freeze-dried extract + maltodextrin + whey protein (P2), 1:2 freeze-dried extract + maltodextrin (P3), and 1:4 freeze-dried extract + maltodextrin (P6) groups increased in contrast to the other groups, indicating improved digestive stability of the polyphenol extract from mulberry pomace.

Key words: mulberry residue; encapsul; polyphenols; stability

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