码上扫一扫！
EGCG/DHQ共递送体系性质评价及其对冻干草莓品质的影响
陈金凤1，2，侯福荣1，王文亮1，宋莎莎1，弓志青1，史君彦1，陈敬鑫2，王延圣1*
(1. 山东省农业科学院农产品加工与营养研究所 农业农村部新食品资源加工重点实验室，山东 济南 250100；2. 渤海大学 食品科学与工程学院，辽宁 锦州 121013)
Evaluation of the Properties of EGCG/DHQ Co-delivery System and Its Effects on the Quality of Freeze-Dried Strawberry
CHEN Jinfeng1，2， HOU Furong1， WANG Wenliang1， SONG Shasha1， GONG Zhiqing1，SHI Junyan1， CHEN Jingxin2， WANG Yansheng1*
(1. Key Laboratory of New Food Resources Processing， Ministry of Agriculture and Rural Affairs， Institute of Agricultural Products Processing and Nutrition， Shandong Academy of Agricultural Sciences， Jinan 250100，Shandong， China； 2. College of Food Science and Engineering， Bohai University， Jinzhou 121013，Liaoning， China)
本文已被：浏览 59次 下载 6次
投稿时间：2025-05-19
中文摘要: 为提高表没食子儿茶素没食子酸酯（epigallocatechin gallate， EGCG）、二氢槲皮素（dihydroquercetin， DHQ）两种活性成分的稳定性及利用率，该文采用两步法构建水包油包水（water-in-oil-in-water，W1/O/W2）双重乳液包封体系，以该乳液为研究对象，对其抗氧化活性、稳定性进行评价；并利用该乳液对新鲜草莓进行涂膜处理，探究其对冻干草莓品质的影响。结果表明，所制备的W1/O/W2双重乳液对DPPH自由基、ABTS+自由基具有良好的清除能力，且随着乳液质量浓度的升高，抗氧化活性明显增强；该乳液在偏酸性条件下稳定，离子浓度对乳液的粒径及微观结构无明显影响，并具有良好的温度稳定性。对冻干草莓的品质影响结果表明，对比未处理组，经W1/O/W2双重乳液涂膜处理后的冻干草莓在外观、内部结构、色泽、风味等方面具有明显成效。
Abstract:To improve the stability and utilization of the two active components epigallocatechin gallate（EGCG） and dihydroquercetin （DHQ）， a water-in-oil-in-water （W1/O/W2） double emulsion encapsulation system was constructed using a two-step method. Using this emulsion as the research object， its antioxidant activity and stability were evaluated. In addition， the emulsion was applied as a coating for fresh strawberries to investigate its effects on the quality of freeze-dried strawberries. The results showed that the prepared W1/O/W2 double emulsion exhibited good scavenging abilities against DPPH and ABTS+ free radicals， and the antioxidant activity increased significantly with increasing emulsion mass concentration. The emulsion was stable under slightly acidic conditions. Ionic concentration had no significant effect on the particle size or microstructure of the emulsion， and the emulsion also exhibited good temperature stability. The results regarding the effects on the quality of freeze-dried strawberries showed that， compared with the untreated group， the freezedried strawberries treated with W1/O/W2 double emulsion coating exhibited obvious improvements in appearance， internal structure， color， and flavor.
文章编号：202613005 中图分类号： 文献标志码：
基金项目:山东省重点研发计划项目（2024TZXD005）；山东省农业科学院农业科技创新工程项目（CXGC2024A04、CXGC2024F09）
| Author Name | Affiliation |
| CHEN Jinfeng | 1. Key Laboratory of New Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agricultural Products Processing and Nutrition, Shandong Academy of Agricultural Sciences, Jinan 250100,Shandong, China； 2. College of Food Science and Engineering, Bohai University, Jinzhou 121013,Liaoning, China |
| HOU Furong | 1. Key Laboratory of New Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agricultural Products Processing and Nutrition, Shandong Academy of Agricultural Sciences, Jinan 250100,Shandong, China； |
| WANG Wenliang | 1. Key Laboratory of New Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agricultural Products Processing and Nutrition, Shandong Academy of Agricultural Sciences, Jinan 250100,Shandong, China； |
| SONG Shasha | 1. Key Laboratory of New Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agricultural Products Processing and Nutrition, Shandong Academy of Agricultural Sciences, Jinan 250100,Shandong, China； |
| GONG Zhiqing | 1. Key Laboratory of New Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agricultural Products Processing and Nutrition, Shandong Academy of Agricultural Sciences, Jinan 250100,Shandong, China； |
| SHI Junyan | 1. Key Laboratory of New Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agricultural Products Processing and Nutrition, Shandong Academy of Agricultural Sciences, Jinan 250100,Shandong, China； |
| CHEN Jingxin | 2. College of Food Science and Engineering, Bohai University, Jinzhou 121013,Liaoning, China |
| WANG Yansheng | 1. Key Laboratory of New Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agricultural Products Processing and Nutrition, Shandong Academy of Agricultural Sciences, Jinan 250100,Shandong, China； |
引用文本：
![]()
津公网安备12011602301139号