Abstract：
This study investigated the use of microencapsulated Asiatic pennywort (Centella asiatica) (CA) as a functional ingredient to formulate a novel chocolate oat milk beverage. The main objectives of the study were to characterize and encapsulate bioactive components from CA and to determine the polyphenol content and sensory properties of the beverage. CA extract was microencapsulated using maltodextrin and gum Arabic as carriers and subsequently freeze-dried to produce microcapsules. Microencapsulated CA was incorporated into chocolate oat milk at varying concentrations. Polyphenol content of the beverages was quantified using liquid chromatography-mass spectrometry. Consumer acceptability and sensory perception of the beverages were evaluated through an acceptance test and a check-all-that-apply test, respectively, to assess the sensory characteristics of the chocolate oat milk beverage. CA fortified chocolate oat milk contained fourteen polyphenols. Increasing the concentration of microencapsulated CA led to an increase in the polyphenol content of the beverage. Among the identified polyphenols, asiatic acid and asiaticoside stood out as the unique and most abundant compounds in CA (p < 0.05). Additionally, the incorporation of cocoa powder into the beverage further contributed to the polyphenol content, introducing bioactive compounds such as benzoic acid, caffeic acid, catechin, chlorogenic acid, kaempferol, luteolin, madecassic acid, p-coumaric acid, and quercetin. Evaluation of consumer acceptability revealed that chocolate oat milk beverages containing 2% and 4% microencapsulated CA were liked by consumers. However, beverages with higher concentrations of CA were perceived as less acceptable, characterized by grassy, bitter, and earthy attributes. In conclusion, this study demonstrates the potential of microencapsulated CA as a functional ingredient in chocolate oat milk beverages. PRACTICAL APPLICATION: This study reveals new insights on the microencapsulation of bioactive compounds in CA, proposing its potential as a novel functional ingredient in food and beverage applications in Western markets. The study revealed microencapsulated CA retained polyphenols in CA including asiatic acid and asiaticoside responsible for its bioactive properties. Consumer perception of CA added to oat milk revealed that it can be added at an acceptable level of 4%; however, higher amounts can decrease consumer acceptability. As practitioners explore the incorporation of CA as a functional component in food products, it is crucial to explore preservation techniques for the sensitive bioactive components while balancing the optimal amount of CA to enhance overall consumer liking.
摘要：
这项研究调查了使用微囊化的亚洲pennywort（Centellaasiatica）（CA）作为功能成分来配制新型巧克力燕麦牛奶饮料。研究的主要目的是表征和封装来自CA的生物活性成分，并确定饮料的多酚含量和感官特性。使用麦芽糊精和阿拉伯树胶作为载体将CA提取物微囊化，然后冷冻干燥以生产微胶囊。将微囊化的CA以不同的浓度掺入巧克力燕麦奶中。使用液相色谱-质谱法定量饮料的多酚含量。消费者对饮料的可接受性和感官知觉通过验收测试和检查所有适用测试进行评估，分别,评估巧克力燕麦牛奶饮料的感官特性。CA强化的巧克力燕麦牛奶含有十四种多酚。增加微囊化CA的浓度导致饮料的多酚含量增加。在确定的多酚中，积雪草酸和积雪草苷是CA中独特且含量最丰富的化合物（p<0.05）。此外,将可可粉掺入饮料中进一步促进了多酚含量，引入生物活性化合物，如苯甲酸，咖啡酸,儿茶素,绿原酸,山奈酚,木犀草素,madecassic酸,对香豆酸,还有槲皮素.对消费者可接受性的评估表明，含有2％和4％微囊化CA的巧克力燕麦乳饮料受到消费者的喜欢。然而,CA浓度较高的饮料被认为是不可接受的，以长草为特征，苦涩,和泥土属性。总之,这项研究证明了微囊化CA作为巧克力燕麦乳饮料功能成分的潜力。实际应用：这项研究揭示了CA中生物活性化合物微囊化的新见解，提出了其作为西方市场食品和饮料应用中的新型功能成分的潜力。研究表明，微囊化的CA保留了CA中的多酚，包括负责其生物活性的积雪草酸和积雪草苷。消费者对燕麦牛奶中添加CA的看法表明，它可以以4％的可接受水平添加；但是，较高的数量会降低消费者的可接受性。随着从业者探索将CA作为功能成分纳入食品中，至关重要的是探索敏感的生物活性成分的保存技术，同时平衡CA的最佳量，以提高整体消费者的喜好。
