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Structural and functional characterisation of compositionally optimised rice bran and lingonberry dietary fibre‐based gel‐type product enriched with phytochemicals
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-06-08 , DOI: 10.1111/ijfs.14668 Daiva Zadeike 1 , Ruta Vaitkeviciene 1 , Mindaugas Marksa 2 , Grazina Juodeikiene 1 , Joana Bendoraitiene 1 , Elena Bartkiene 2 , Vita Lele 2 , Pranas Viskelis 3 , Jurga Bernatoniene 2 , Valdas Jakstas 2
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-06-08 , DOI: 10.1111/ijfs.14668 Daiva Zadeike 1 , Ruta Vaitkeviciene 1 , Mindaugas Marksa 2 , Grazina Juodeikiene 1 , Joana Bendoraitiene 1 , Elena Bartkiene 2 , Vita Lele 2 , Pranas Viskelis 3 , Jurga Bernatoniene 2 , Valdas Jakstas 2
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In this study, the model gel‐type delivery system containing rice bran (RB), lingonberry (Vaccinium vitis‐idaea L.) press cake (LPC) and thyme essential oil (Thymus vulgaris L.), was developed and evaluated by their texture, gelation rate and antioxidant activity changes during storage and simulated gastrointestinal digestion. For the structuring of the gel‐type RB‐LPC matrix, a high‐intensity ultrasound (850 kHz; 1.3 W cm−2) treatment at 40 °C was applied. The release of total phenols and flavonoids was measured during digestion process by a spectrophotometric method and reversed‐phase high‐performance liquid chromatography (RP‐HPLC), respectively. The contributions of xanthan and alginate as gelling agents to improve the stability of the gel texture protecting it from fast degradation under gastrointestinal digestion enable a controlled release of antioxidants, thus improving their biodistribution. Storage temperature influenced the reduction of antioxidant activity in gels depending on stabiliser used, with the lowest values from those with alginate when stored for 28 days at 4 °C. This knowledge can be used to facilitate the selection of the most appropriate plant polysaccharide‐based delivery system for specific applications.
中文翻译：
结构优化的富含植物化学成分的米糠和越橘膳食纤维基凝胶型产品的结构和功能表征
在这项研究中，开发了包含米糠（RB），越橘（Vaccinium vitis‐idaea L.）压滤饼（LPC）和百里香精油（Thymus vulgaris L.）的模型凝胶型输送系统，并对其质地进行了评估。在储存和模拟胃肠消化过程中，胶凝速率和抗氧化活性会发生变化。对于凝胶型RB-LPC基质的结构，采用高强度超声（850 kHz; 1.3 W cm -2）在40°C下进行处理。消解过程中分别通过分光光度法和反相高效液相色谱法（RP-HPLC）测定了总酚和类黄酮的释放。黄原胶和藻酸盐作为胶凝剂的作用是改善凝胶质地的稳定性，保护其在胃肠道消化作用下免于快速降解，从而可控制释放抗氧化剂，从而改善其生物分布。储存温度会影响凝胶中抗氧化剂活性的降低，具体取决于所使用的稳定剂，当在4°C下储存28天时，其值最低于藻酸盐。这些知识可用于促进针对特定应用选择最合适的基于植物多糖的输送系统。
更新日期：2020-06-08
中文翻译：
结构优化的富含植物化学成分的米糠和越橘膳食纤维基凝胶型产品的结构和功能表征
在这项研究中，开发了包含米糠（RB），越橘（Vaccinium vitis‐idaea L.）压滤饼（LPC）和百里香精油（Thymus vulgaris L.）的模型凝胶型输送系统，并对其质地进行了评估。在储存和模拟胃肠消化过程中，胶凝速率和抗氧化活性会发生变化。对于凝胶型RB-LPC基质的结构，采用高强度超声（850 kHz; 1.3 W cm -2）在40°C下进行处理。消解过程中分别通过分光光度法和反相高效液相色谱法（RP-HPLC）测定了总酚和类黄酮的释放。黄原胶和藻酸盐作为胶凝剂的作用是改善凝胶质地的稳定性，保护其在胃肠道消化作用下免于快速降解，从而可控制释放抗氧化剂，从而改善其生物分布。储存温度会影响凝胶中抗氧化剂活性的降低，具体取决于所使用的稳定剂，当在4°C下储存28天时，其值最低于藻酸盐。这些知识可用于促进针对特定应用选择最合适的基于植物多糖的输送系统。
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