Aims: The present work investigates the effect of tartary buckwheat flavonoid (TBF) capsules on the physical and chemical properties of yoghurt using polymeric whey protein (PWP) as a wall material.

Methods: PWP was prepared by thermal polymerisation. TBF was encapsulated using PWP as the wall material via the pore-coagulation bath method. The physicochemical properties of the TBF capsules, such as the entrapment yield, moisture, average particle size, particle size distribution, surface morphology, molecular interactions, and thermal stability were investigated, in addition to the release of TBF in simulated gastric and intestinal juices. Yoghurt formulation was carried out using encapsulated TBF (3%, w/w), blank PWP beads (2.7%, w/w), and unencapsulated TBF (0.3%, w/w). A control yoghurt sample was prepared without these ingredients. The effects of encapsulated TBF on the chemical composition, acidity, texture, synaeresis, sensory properties, number of Streptococcus thermophilus and Lactobacillus, and other physical and chemical properties of the yoghurt were investigated.

Results: TBF capsules were found to be sphere-shaped with porous surfaces, an average particle size of 1728.67 μm, an encapsulation yield of 92.85 ± 1.98% (w/w), and a glass transition temperature of 152.06 °C. When the TBF capsules were exposed to simulated gastric fluid for 4 h, the TBF release rate was 15.75% (w/w), while in simulated intestinal fluid, the TBF release rate reached 65.99% (w/w) after 1 h. After 5–6 h in simulated intestinal fluid, the TBF release rate reached 100% (w/w). The protein content of the yoghurt with encapsulated TBF was 3.57 ± 0.26% (w/w, p < 0.01), and the numbers of Lactobacillus and Streptococcus thermophilus were 2.45 ± 0.98 × 10⁸ (p < 0.01) and 5.43 ± 2.24 × 10⁷ CFU/mL (p < 0.05), respectively, with strong water retention being detected (p < 0.01). Samples containing the encapsulated TBF exhibited a significantly higher acceptability than the unencapsulated TBF (p < 0.01).

Conclusions: Encapsulation using PWP effectively delivers TBF to the small intestine through the stomach. It also masks the bitter taste, enhances the colour of TBF-containing yoghurt, and improves the physical and chemical properties of the yoghurt.

目的：本研究利用聚合物乳清蛋白（PWP）作为壁材料，研究苦荞麦类黄酮（TBF）胶囊对酸奶的物理和化学性质的影响。

方法：通过热聚合制备PWP。通过多孔凝结浴法将PWP用作壁材料来封装TBF。除了在模拟的胃液和肠液中释放出TBF之外，还研究了TBF胶囊的理化特性，例如包封率，水分，平均粒径，粒径分布，表面形态，分子相互作用和热稳定性。使用封装的TBF（3％，w / w），空白的PWP珠粒（2.7％，w / w）和未封装的TBF（0.3％，w / w）进行酸奶配制。制备不含这些成分的对照酸奶样品。包埋的TBF对化学成分，酸度，质地，联结，感官特性，嗜热链球菌和研究了乳酸菌以及酸奶的其他理化性质。

结果：发现TBF胶囊为球形，表面多孔，平均粒径为1728.67μm，包封率为92.85±1.98％（w / w），玻璃化转变温度为152.06°C。当将TBF胶囊暴露于模拟胃液中4 h后，TBF释放率为15.75％（w / w），而在模拟肠液中，1 h后TBF释放率为65.99％（w / w）。在模拟肠液中5–6小时后，TBF释放率达到100％（w / w）。包裹有TBF的酸奶的蛋白质含量为3.57±0.26％（w / w，p  <0.01），乳杆菌和嗜热链球菌的数量为2.45±0.98×10 ⁸（p  <0.01）和5.43±2.24×10^{分别达到7} CFU / mL（p  <0.05）和强保水能力（p  <0.01）。包含封装的TBF的样品显示出比未封装的TBF显着更高的可接受性（p  <0.01）。

结论： PWP封装有效地将TBF通过胃传递到小肠。它还掩盖了苦味，增强了含有TBF的酸奶的颜色，并改善了酸奶的物理和化学性质。