This study aimed at increasing the stability of heat-labile and pH-sensitive microbial antioxidants by the microencapsulation. Microbial antioxidants from Mucor circinelloides were microencapsulated. The physico-chemical and powder flowing properties of resulting microcapsules were evaluated. The initial safety studies were evaluated by in vivo acute oral toxicity tests. The bio-accessibility of powders vs. extracts was analyzed in in vitro digestion models with further application of microcapsules to model food system. Physico-chemical properties were significantly different (p < 0.0001) for all microcapsules regardless of their non-substantial variations (p > 0.05) in powder flowing properties. The microencapsulation of extract with 5% whey protein hydrogels (WPHG) + 5% pectin (TA) showed higher retain-ability of polyphenols accompanying low degradation in gastric and intestinal digestion and with no major toxicity signs. The addition of TA microcapsule did not produce any nutritional, physico-chemical, compositional, and nutritional distinctions in cheese. Microencapsulation proved to be appropriate approach for not only protecting the thermo-labile and pH-sensitive microbial antioxidants but also for enhanced bioavailability, and targeted release of bioactive extracts.

中文翻译：

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从微生物抗氧化剂的微胶囊毛霉，其理化性质，体外消化的食物释放行为

这项研究旨在通过微囊化提高对热不稳定和pH敏感的微生物抗氧化剂的稳定性。将来自Mucor circinelloides的微生物抗氧化剂微囊化。评价所得微胶囊的理化性质和粉末流动性。通过体内急性口服毒性试验评估了最初的安全性研究。粉末与提取物的生物可及性在体外消化模型中进行了分析，并进一步应用了微胶囊对食品系统进行建模。所有微胶囊的理化性质均存在显着差异（p <0.0001），而与粉末流动性无显着差异（p> 0.05）无关。用5％乳清蛋白水凝胶（WPHG）+ 5％果胶（TA）对提取物进行微囊化显示，多酚具有更高的保留能力，并且在胃和肠消化中降解低，并且没有主要的毒性迹象。TA微胶囊的添加在奶酪中没有产生任何营养，物理化学，成分和营养方面的区别。事实证明，微囊包封不仅是保护热不稳定和对pH敏感的微生物抗氧化剂的合适方法，而且还可以提高生物利用度，并有针对性地释放生物活性提取物。