Preparation and Stability Analysis of Spirulina Polyphenol Composite Nanocapsules

To improve the stability of Spirulina polyphenols through microencapsulation. Two types of microcapsules, Phe-PS and Phe-PS-Zein were prepared by embedding zein and porous starch (PS) in spirulina polyphenols (Phe). The microstructure, stability, antioxidant activity, and in vitro simulated digestio...

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Published inShipin gongye ke-ji Vol. 45; no. 10; pp. 198 - 206
Main Authors Qiufan ZHONG, Wei LI, Weihong SUN, Fangwei LI, Mingyong ZENG
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.05.2024
Subjects
antioxidant activity
in vitro digestion
microcapsule
porous starch
spirulina polyphenols
stability
structure characterization
zein
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Summary:To improve the stability of Spirulina polyphenols through microencapsulation. Two types of microcapsules, Phe-PS and Phe-PS-Zein were prepared by embedding zein and porous starch (PS) in spirulina polyphenols (Phe). The microstructure, stability, antioxidant activity, and in vitro simulated digestion properties of Phe, Phe-PS, and Phe-PS-Zein were compared. The results showed that under the conditions of core to wall ratio of 1:10, temperature of 80 ℃, and magnetic stirring time of 120 minutes, the embedding rate of Phe-PS microcapsules was 60.29%. The encapsulation efficiency of Phe-PS-Zein microcapsules was the highest at core to wall ratio of 1:10, wall to material ratio of 1:1, stirring time of 90 minutes, temperature of 60 ℃, and pH of 7, reached 86.93%. The XRD and XPS spectra indicated that the diffraction peak intensity of the crystal decreased after the addition of zein, which was mainly related to the amorphous structure of zein. DSC analysis showed that the addition of protein as wall material impr
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2023070075