Sustainable Chemistry and Pharmacy ( IF 5.5 ) Pub Date : 2020-08-04 , DOI: 10.1016/j.scp.2020.100295 Laleh Mahmoudi , Hamid Tavakoilpour , Leila Roozbeh-Nasiraie , Ahmad Kalbasi-Ashtari
Three solvents of pure-water (PW), 50:50 ethanol-water (EW) and pure-ethanol (PE) were used to obtain phytochemicals of Butcher's broom (Ruscus Hyrcanus L) leaves (BBL) separately with 10% concentrations (w/w) at 20 °C for 48 h. Since the extract yield of EW was higher than other solvents, therefore 100, 300, 500 and 700 mg/L of BBL were macerated separately at similar conditions and ultrasonicated in 37 kHz at 35 °C for 35 min. The yield of ultrasound assisted extraction (UAE) of EW had significantly (P ≤ 0.05) higher DPPH, ferric reducing antioxidant power (FRAP), phenolic, anthocyanin and flavonoids than EW extract before sonication at each BBL concentration. Then the yield of UAE at 700 mg/L was nano-capsulated (NC) with the mixture of (50:50) maltodextrin/gum Arabic (MD/GA). The NC efficiency and the coated-particle sizes were 80.48% and 95.17 nm, respectively. Furthermore, the scanning electron microscopy (SEM) and test of Fourier-transform infrared spectroscopy (FTIR) confirmed successful encapsulation and interactions between the final extract yield and coating layer of MD/GA. The UAE extracts of 700 mg/L with and without encapsulation were separately added into the prepared cake dough at 0.7%. Analysis of baked cakes during 45-day storage at 20 °C showed that thiobarbituric acid, peroxide values, yeast, mold and total viable count of NC-samples were significantly (P ≤ 0.05) lower than non-capsulated UAE-sample and control (cake without any extract). The MD/GA layer of NC-sample could protect the BBL phytochemicals and extend the shelf life of cake significantly longer (without negative quality indictors) due to its stable coating at 150 °C baking temperature.
中文翻译:
超声波扫帚和包囊扫帚提取物(Ruscus Hyrcanus L.)及其对蛋糕的定性,氧化稳定性和货架期的生物活性
使用纯水(PW),50:50乙醇-水(EW)和纯乙醇(PE)的三种溶剂获得Butcher's扫帚(Ruscus HyrcanusL)在20°C下分别以10%的浓度(w / w)离开叶片(BBL)48小时。由于EW的提取物产率高于其他溶剂,因此在相似的条件下分别浸没了100、300、500和700 mg / L的BBL,并在35 kHz下于37 kHz超声处理35分钟。在每种BBL浓度下,超声处理前的EW的超声辅助提取(UAE)的产量显着(P≤0.05)高于EW提取前的DPPH,铁还原抗氧化能力(FRAP),酚类,花色苷和类黄酮。然后用(50:50)麦芽糖糊精/阿拉伯树胶(MD / GA)的混合物将阿联酋700 mg / L的收率纳米囊化(NC)。NC效率和涂层粒径分别为80.48%和95.17 nm。此外,扫描电子显微镜(SEM)和傅立叶变换红外光谱(FTIR)的测试证实了成功的包封和最终提取物收率与MD / GA涂层之间的相互作用。将700毫克/升的带和不带胶囊的阿联酋提取物分别以0.7%的比例添加到准备好的蛋糕面团中。在20°C下储存45天的烤饼分析表明,NC样品中的硫代巴比妥酸,过氧化物,酵母菌,霉菌和总存活数显着(P≤0.05)低于未封装的UAE样品和对照(没有任何提取物的蛋糕)。NC样品的MD / GA层可以保护BBL植物化学物质,并且由于其在150°C的烘烤温度下具有稳定的涂层,因此可以显着延长蛋糕的货架寿命(无质量指标)。