PDF(Pubmed)
Abstract：
This research aimed to encapsulate the Capparis spinosa fruit extract to increase its stability for incorporation into food products such as jelly or jelly powder. After extraction, the nanoliposomes containing the extract were prepared in ratios of 60-0, 50-10, 40-20, and 30-30 lecithin-to-cholesterol. The effects of lecithin-to-cholesterol concentrations on the related parameters were then evaluated. The results showed that the average particle size was in the range of 95.05 to 164.25 nm, and with an increasing cholesterol concentration, the particle size of the nanoliposomes increased. The addition of cholesterol increased the zeta potential from -60.40 to -68.55 millivolt. Furthermore, cholesterol led to an increase in encapsulation efficiency, and even improved the stability of phenolic compounds loaded in nanoliposomes during storage time. Fourier transform infrared (FTIR) spectroscopy confirmed the successful loading of the extract. Field emission scanning electron microscopy (FE-SEM) analysis revealed nano-sized spherical and almost-elliptical liposomes. For jelly powders, the water solubility index ranged from 39.5 to 43.7% (p > 0.05), and the hygroscopicity values ranged between 1.22 and 9.36 g/100 g (p < 0.05). In conclusion, nanoencapsulated Capparis spinosa extract displayed improved stability and can be used in jelly preparation without any challenge or unfavorable perception.
摘要：
这项研究旨在封装刺果果实提取物，以增加其掺入食品如果冻或果冻粉的稳定性。提取后,以60-0、50-10、40-20和30-30卵磷脂与胆固醇的比例制备含有提取物的纳米脂质体。然后评估卵磷脂对胆固醇浓度对相关参数的影响。结果表明,其平均粒径在95.05~164.25nm之间,随着胆固醇浓度的增加，纳米脂质体的粒径增加。胆固醇的添加使ζ电位从-60.40增加到-68.55毫伏。此外，胆固醇导致封装效率增加，甚至提高了纳米脂质体中酚类化合物的稳定性。傅里叶变换红外(FTIR)光谱证实了提取物的成功装载。场发射扫描电子显微镜（FE-SEM）分析显示纳米大小的球形和几乎椭圆形的脂质体。对于果冻粉，水溶性指数范围为39.5至43.7％（p>0.05），吸湿性值在1.22~9.36g/100g之间(p<0.05)。总之,纳米封装的刺梨提取物显示出改善的稳定性，并且可以用于胶冻制备而没有任何挑战或不利的感觉。
