Asian pear powder (APP) encapsulated using rice bran dietary fiber (RD) and maltodextrin (MD) was investigated for its physical stability, phenolic bioaccessibility, antioxidant activities and major phenolic compounds (arbutin, ferulic acid, p-coumaric acid). Results showed that moisture content, angle of repose, solubility, and color values of APP were all significantly (p < 0.05) affected by addition of RD and MD at various levels. Water adsorption and hygroscopicity were lower in RD/APP mixtures than MD/APP mixture. X-ray diffraction, scanning electron microscopy, and X-ray photoelectron spectroscopy showed that RD-added APP was more hydrophobic than MD-added APP with significant flowability differences. RD/APP showed higher total and bioaccessible phenolics and antioxidant activities as compared to MD/APP. During storage for 150 days, high retention of bioactive compounds was observed in RD/APP. Therefore, RD improved handling and functional properties of APP as compared to MD.

研究了使用米糠膳食纤维（RD）和麦芽糊精（MD）封装的亚洲梨粉（APP）的物理稳定性，酚类生物利用度，抗氧化活性和主要酚类化合物（熊果苷，阿魏酸，p-香豆酸）。结果表明，添加RD和MD的含量不同，APP的水分含量，休止角，溶解度和颜色值均显着（p <0.05）。RD / APP混合物中的吸水率和吸湿性低于MD / APP混合物。X射线衍射，扫描电子显微镜和X射线光电子能谱显示，添加RD的APP比添加MD的APP疏水性更大，流动性差异显着。与MD / APP相比，RD / APP显示出更高的总和生物可利用的酚类和抗氧化剂活性。在储存150天期间，在RD / APP中观察到生物活性化合物的高度保留。因此，与MD相比，RD改善了APP的处理和功能特性。