کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10154399 1666296 2019 24 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Thermal and oxidative stability of curcumin encapsulated in yeast microcarriers
ترجمه فارسی عنوان
پایداری حرارتی و اکسیداتیو کورکومین بسته بندی شده در میکروارگانیسایهای مخمر
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
This study evaluated the effects of the intracellular constituents of yeast microcarriers on the thermal and oxidative stability of encapsulated curcumin. Intact yeast cells and plasmolyzed yeast, i.e. yeast cell wall particles (YCWPs), of Saccharomyces cerevisiae were compared to Pickering emulsions in this study. Peroxyl radicals were generated with 2,2′-azobis(2-methylpropionamidine) dihydrochloride (AAPH) and thermal pasteurization was carried out at 70 °C and 90 °C. Analysis of variance (ANOVA) and kinetic modeling were also employed. YWCPs provided significantly higher thermal stability to curcumin (91.8 ± 1.0% and 99.7 ± 3.1% at 70 °C and 90 °C respectively) compared to intact cells and Pickering emulsions; these results in YCWPs were attributed to the lack of native subcellular structures which are prone to denaturation and subsequently release curcumin. Native yeast, however, provided significantly higher oxidative stability to encapsulated curcumin. This oxidative stability in intact cells was ascribed to endogenous, cytoplasmic antioxidants and confirmed with ferric ion reducing antioxidant power (FRAP) assays.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 275, 1 March 2019, Pages 1-7
نویسندگان
, ,