کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891881 | 1628508 | 2018 | 26 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Preparation of black pepper oleoresin inclusion complexes based on beta-cyclodextrin for antioxidant and antimicrobial delivery applications using kneading and freeze drying methods: A comparative study
ترجمه فارسی عنوان
تهیه فنجانهای چینی فلفل سیاه بر اساس بتا-سیکلوکودکسترین برای برنامه های تحویل آنتی اکسیدانی و ضد میکروبی با استفاده از روش های خشک کردن و خشک کردن یخ زده: یک مطالعه مقایسه
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Black pepper oleoresin (BPO) is a valuable pepper product since it includes both flavor and pungency; however, these compounds are sensible to environmental conditions. β-cyclodextrins (BCD) can be used to encapsulate BPO and potentially enhance its applicability. BCD inclusion complexes can be produced by several methods; however, to date there are no studies, which directly compares how different microencapsulation methods affect BPO inclusion complexes functional properties. This study aimed to synthesize BPO-BCD inclusion complexes using freeze drying (FD) and kneading (KN) methods and compare their physico-chemical, antioxidant and antimicrobial properties. BPO encapsulation in BCD by both methods were confirmed by thermal and phase solubility results. Particle sizes ranged from 393 to 607â¯nm and entrapment efficiencies from 90.2 to 79.3% for KN and FD methods, respectively. Encapsulation method did not influence (pâ¯<â¯.05) either the total phenolic content or the antioxidant activity. KN-BPO-inclusion complexes were more effective in inhibiting Listeria monocytogenes growth than FD-BPO-inclusion complexes, while neither inclusion complexes were able to inhibit Escherichia coli O157:H7 at tested concentrations. Therefore, KN encapsulation method using BCD can be useful to maintain BPO active properties for longer time, being applicable to delay oxidative reactions and inhibit Gram-positive microorganism growth in food products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 91, May 2018, Pages 439-445
Journal: LWT - Volume 91, May 2018, Pages 439-445
نویسندگان
Necla Ozdemir, CÃcero C. Pola, Bruna N. Teixeira, Laura E. Hill, Ali Bayrak, Carmen L. Gomes,