红色水果中的生物活性化合物,比如草莓,容易被消化,和封装已成为其保护的替代方案。本研究旨在通过豌豆蛋白和秋葵粘液(SJPO)冷冻干燥来包封草莓汁(SJ),豌豆蛋白和车前草粘液(SJPP),还有豌豆蛋白,车前草粘液,和秋葵粘液(SJPPO),并研究了其体外释放。胶囊SJPPO的包封效率最高(95.38%),而SJPO的包封效率最低(82.45%)。扫描电子显微镜显示草莓微胶囊的结构为无定形玻璃状结构,和X射线衍射证实了观察。然而,X射线衍射进一步表明SJPPO是结晶的,表明比其他微胶囊更紧密的交联密度。傅里叶变换红外光谱在3390和1650cm-1处显示峰,证实了草莓微胶囊中存在多酚和多糖。SJPPO的热稳定性更高,观察到的热转变是由于聚合物和多酚之间形成的键。Pelargonidin3-葡萄糖苷,花青素3-葡萄糖苷,花青素,delphinidin,malvidin3-葡萄糖苷,鞣花酸,绿原酸,儿茶素,在草莓微胶囊中鉴定出山奈酚。消化影响化合物的含量;SJ的生物可及性为39.26%,TPC和TAC的生物可及性为45.43%,分别。然而,封装提高了两种TPC的生物可及性(SJPP,51.54%;SJPO,48.52%;和SJPPO,54.39%)和TAC(SJPP,61.08%;SJPO,55.03%;和SJPPO,71.93%)。因此,包裹豌豆分离蛋白,车前草粘液,黄秋葵胶浆是促进水果靶向释放和保持其生物活性的有效方法。
Bioactive compounds in red fruits, such as strawberries, are vulnerable to digestion, and encapsulation has become an alternative for their protection. This study aims at encapsulating strawberry juice (SJ) by freeze-drying with pea protein and okra mucilage (SJPO), pea protein and psyllium mucilage (SJPP), and pea protein, psyllium mucilage, and okra mucilage (SJPPO) and investigating the in vitro release. The highest encapsulation efficiency was observed in capsule SJPPO (95.38%) and the lowest efficiency in SJPO (82.45%). Scanning electron microscopy revealed an amorphous glassy structure for the structure of the strawberry microcapsules, and X-ray diffraction confirmed that observation. However, X-ray diffraction further showed that SJPPO was crystalline, indicating a tighter crosslinking density than the other microcapsules. Fourier transform infrared spectroscopy showed peaks at 3390 and 1650 cm-1, confirming the presence of polyphenols and polysaccharides in the strawberry microcapsules. Thermal stability was higher for SJPPO, and the observed thermal transitions were due to the bonds formed between the polymers and polyphenols. Pelargonidin 3-glucoside, cyanidin 3-glucoside, cyanidin, delphinidin, malvidin 3-glucoside, ellagic acid, chlorogenic acid, catechin, and kaempferol were identified in the strawberry microcapsules. Digestion affected the compounds\' content; the bioaccessibility for SJ was 39.26% and 45.43% for TPC and TAC, respectively. However, encapsulation improved the bioaccessibility of both TPC (SJPP, 51.54%; SJPO, 48.52%; and SJPPO, 54.39%) and TAC (SJPP, 61.08%; SJPO, 55.03%; and SJPPO, 71.93%). Thus, encapsulating pea protein isolate, psyllium mucilage, and okra mucilage is an effective method to facilitate targeted release and preserve the biological activities of fruits.