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题名Storage Stability and In Vitro Bioaccessibility of Liposomal Betacyanins from Red Pitaya (Hylocereus polyrhizus)
作者
发表日期2022-02-01
发表期刊Molecules
ISSN/eISSN1420-3049
卷号27期号:4
摘要

In order to address the poor stability of the betacyanins from red pitaya (Hylocereus polyrhizus, HP), which are considered as good sources of natural colorant, liposomal-encapsulation technique was applied in this study. Thin-layer dispersion method was employed to prepare HP betacyacnin liposomes (HPBL). The formulation parameters for HPBL were optimized, and the characteristics, stability, and release profile of HPBL in in vitro gastrointestinal systems were evalu-ated.Results showed that an HP betacyanin encapsulation efficiency of 93.43 ± 0.11% was obtained after formulation optimization. The HPBL exhibited a narrow size distribution of particle within a nanometer range and a strong electronegative ζ-potential. By liposomal encapsulation, storage stability of HP betacyanin was significantly enhanced in different storage temperatures. When the environmental pH ranged from 4.3–7.0, around 80% of HP betacyanins were preserved on Day 21 with the liposomal protection. The loss of 2,2-Diphenyl-picrylhydrazyl (DPPH) scavenging activity and color deterioration of HPBL were developed in accordance with the degradation of HP betacyanins during storage. In in vitro gastrointestinal digestion study, with the protection of liposome, the retention rates of HP betacyanins in vitro were enhanced by 14% and 40% for gastric and intestinal digestion, respectively.This study suggested that liposomal encapsulation was an effective approach to stabilize HP betacyanins during storage and gastrointestinal digestion, but further investigations were needed to better optimize the liposomal formulation and understand the complex liposomal system.

关键词Betacyanin Bioaccessibility Liposome Red pitaya Storage stability
DOI10.3390/molecules27041193
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收录类别SCIE
语种英语English
WOS研究方向Biochemistry & Molecular Biology ; Chemistry
WOS类目Biochemistry & Molecular Biology ; Chemistry, Multidisciplinary
WOS记录号WOS:000764353800001
Scopus入藏号2-s2.0-85124583705
引用统计
被引频次:10[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符https://repository.uic.edu.cn/handle/39GCC9TT/8253
专题理工科技学院
通讯作者Xu, Yujuan; Xu, Baojun
作者单位
1.Sericultural & Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou,510610,China
2.Food Science and Technology Program,BNU-HKBU United International College,Zhuhai,519087,China
第一作者单位北师香港浸会大学
通讯作者单位北师香港浸会大学
推荐引用方式
GB/T 7714
Lin, Xian,Li, Bozhe,Wen, Jinget al. Storage Stability and In Vitro Bioaccessibility of Liposomal Betacyanins from Red Pitaya (Hylocereus polyrhizus)[J]. Molecules, 2022, 27(4).
APA Lin, Xian., Li, Bozhe., Wen, Jing., Wu, Jijun., Tang, Daobang., .. & Xu, Baojun. (2022). Storage Stability and In Vitro Bioaccessibility of Liposomal Betacyanins from Red Pitaya (Hylocereus polyrhizus). Molecules, 27(4).
MLA Lin, Xian,et al."Storage Stability and In Vitro Bioaccessibility of Liposomal Betacyanins from Red Pitaya (Hylocereus polyrhizus)". Molecules 27.4(2022).
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