本研究旨在研究人参和红藜麦提取物纳米乳的抗氧化性能及其对乳膏货架期的影响。纳米乳液包括乳脂,Tween80,壳聚糖,乳清蛋白粉,壳聚糖/乳清蛋白粉,红藜麦提取物,人参提取物,和提取物的混合物(1:1)。总酚含量和总黄酮含量最高的是人参提取物(24,009.55mg没食子酸当量/kg,883.16mg槲皮素/kg)与乙醇-水溶剂(80:20)。人参和红藜麦提取物的酚类和黄酮类化合物大部分与对香豆酸(211.3μg/g)有关,儿茶素(29.6μg/g),鞣花酸(73.88μg/g),芦丁(34.12μg/g),分别。在浓度为800ppm的红藜麦和人参提取物(乙醇-水溶剂(50:50),(80:20))在2,2-二苯基-1-吡啶酰肼基自由基清除中(80%,82%,80%,和78%),漂白β-胡萝卜素:亚油酸(81%,73%,77%,和86%),和铁还原抗氧化能力测定(70%,73%,72%,和76%)被观察到。具有壳聚糖壁的红色藜麦提取物的纳米乳液具有最小的粒径(250.67nm),封装效率最高(72.79%),和多分散指数(0.34)。含有人参藜麦(1:1)和壳聚糖/乳清蛋白粉壁的纳米乳液显示出最高的粘度(5.30mPa/s)和最大的ζ电位(-32.6mv)。此外,红色藜麦提取物的纳米乳液在乳油中显示出最低的过氧化值和硫代巴比妥酸值(12毫当量O2/kg-0.48μg/mL)。总的来说,具有壳聚糖壁的红色藜麦提取物由于氧化延迟和对乳脂保质期的积极作用而优于其他样品。
The study aimed to investigate the antioxidant properties of
ginseng and red quinoa extract nanoemulsion and its effect on the shelf life of dairy cream. Nanoemulsion includes dairy cream, Tween 80, chitosan, whey protein powder, chitosan/whey protein powder, red quinoa extract,
ginseng extract, and a mixture of extracts (1:1). The highest total phenol content and total flavonoid content were related to
ginseng extract (24,009.55 mg of gallic acid equivalent/kg, 883.16 mg quercetin/kg) with ethanol-water solvent (80:20). Most of the phenolic and flavonoid compounds of
ginseng and red quinoa extracts were related to p-coumaric acid (211.3 μg/g), catechin (29.6 μg/g), ellagic acid (73.88 μg/g), and rutin (34.12 μg/g), respectively. Considerable antioxidant power in the concentration of 800 ppm of red quinoa and ginseng extracts (ethanol-water solvent (50:50), (80:20)) in 2,2-diphenyl-1-picrylhydrazyl radical scavenging (80%, 82%, 80%, and 78%), bleaching β-carotene: linoleic acid (81%, 73%, 77%, and 86%), and ferric reducing antioxidant power assays (70%, 73%, 72%, and 76%) was observed. Nanoemulsions of red quinoa extract with chitosan wall had the smallest particle size (250.67 nm), the highest encapsulation efficiency (72.79%), and the polydispersity index (0.34). Nanoemulsions containing
ginseng + quinoa (1:1) with chitosan/whey protein powder wall showed the highest viscosity (5.30 mPa/s) and the mostzeta potential (-32.6 mv). Also, nanoemulsions of red quinoa extract showed the lowest amount of peroxide value and the thiobarbituric acid value (12 milliequivalent O2/kg-0.48 μg/mL) in dairy cream oil. In general, the red quinoa extract with chitosan wall was superior to other samples due to the delay in oxidation and positive effect on the shelf life of dairy cream.