Sweet tea extract encapsulated by different wall material combinations with improved physicochemical properties and bioactivity stability
文献类型： 外文期刊
作者： Deng, Qingyue 1 ; Han, Lishu 1 ; Tang, Chengjiang 1 ; Ma, Yue 1 ; Lao, Shuibing 2 ; Min, Douyong 1 ; Liu, Xiaoling 1 ; Jiang, Hongrui 1 ;
作者机构： 1.Guangxi Univ, Coll Light Ind & Food Engn, Nanning, Peoples R China
2.Guangxi Acad Agr Sci, Inst Agr Prod Qual Safety & Testing Technol, Nanning, Peoples R China
关键词： Sweet tea extract; encapsulation; wall material combinations; spray-drying; in vitro gastrointestinal digestion
期刊名称：JOURNAL OF MICROENCAPSULATION （ 影响因子：3.9； 五年影响因子：3.7 ）
ISSN： 0265-2048
年卷期： 2024 年
页码：
收录情况： SCI
摘要： Aim: To prepare sweet tea extract microcapsules (STEMs) via a spray-drying by applying different wall material formulations with maltodextrin (MD), inulin (IN), and gum arabic (GA). Methods: The microcapsules were characterised by yield, encapsulation efficiency (EE), particle size, sensory evaluation, morphology, attenuated total reflectance-Fourier transform infra-red spectroscopy and in vitro digestion studies. Results: The encapsulation improved the physicochemical properties and bioactivity stability of sweet tea extract (STE). MD5IN5 had the highest yield (56.33 +/- 0.06% w/w) and the best EE (e.g. 88.84 +/- 0.36% w/w of total flavonoids). MD9GA1 obtained the smallest particle size (642.13 +/- 4.12 nm). MD9GA1 exhibited the highest retention of bioactive components, inhibition of alpha-glucosidase (96.85 +/- 0.55%), alpha-amylase (57.58 +/- 0.99%), angiotensin-converting enzyme (56.88 +/- 2.20%), and the best antioxidant activity during in vitro gastrointestinal digestion. Conclusion: The encapsulation of STE can be an appropriate way for the valorisation of STE with improved properties.
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