Impact of Pleurotus ostreatus β-Glucans on Oxidative Stability of Active Compounds Encapsulated in Powders during Storage and In Vitro Digestion

被引:1
|
作者
Gallotti, Francesca [1 ]
Lavoisier, Anais [2 ]
Turchiuli, Christelle [2 ,3 ]
Lavelli, Vera [1 ]
机构
[1] Univ Milan, DeFENS, I-20133 Milan, Italy
[2] Univ Paris Saclay, AgroParisTech, INRAE, UMR SayFood, F-91300 Massy, France
[3] Univ Paris Saclay, Dept Chim, IUT Orsay, F-91400 Orsay, France
关键词
oxidative stability; in vitro digestion; β -glucans; antioxidant activity; sustainability; VITAMIN-E; FOOD; DELIVERY; MICROENCAPSULATION; ANTIOXIDANT; EMULSIONS; FAT; LIPOLYSIS; RELEASE; LIPIDS;
D O I
10.3390/antiox9121219
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Polyunsaturated fatty acids and alpha-tocopherol were encapsulated in powders by spray drying using maltodextrins DE 12 as wall material and different emulsifiers (Tween(R)20, acacia gum or beta-glucans-rich extracts from Pleurotus ostreatus). The aim was to study the effects of the surfactants on: (a) the oil droplet size distribution and alpha-tocopherol stability during in vitro digestion, and (b) the oxidative stability during 15 days of accelerated storage. Acacia gum sample had the most stable particle size distribution up to the gastric phase, but showed a significant alpha-tocopherol degradation prior to the intestinal stage. On the contrary, beta-glucan-samples displayed a bimodal distribution in the oral and gastric phases but retained alpha-tocopherol up to the beginning of the intestinal stage. At the end of intestinal stage, no alpha-tocopherol was found in the samples. The storage study showed that beta-glucans improved the oxidative stability of the powders, which displayed 82% alpha-tocopherol retention after 5 days under accelerated conditions (60 degrees C), corresponding to 310 days at 20 degrees C, while acacia gum and Tween(R) 20 did not delay alpha-tocopherol degradation. Results highlight the potential antioxidant activity of beta-glucans used as emulsifying agents during in vitro digestion and accelerated aging conditions.
引用
收藏
页码:1 / 16
页数:16
相关论文
共 50 条
  • [1] Use of Pleurotus ostreatus to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal Digestion
    del Mar Torres-Martinez, Brisa
    David Vargas-Sanchez, Rey
    Ramon Torrescano-Urrutia, Gaston
    Gonzalez-Avila, Marisela
    German Rodriguez-Carpena, Javier
    Huerta-Leidenz, Nelson
    Angel Perez-Alvarez, Jose
    Fernandez-Lopez, Juana
    Sanchez-Escalante, Armida
    FOODS, 2022, 11 (24)
  • [2] Detoxification of ochratoxin A and zearalenone by Pleurotus ostreatus during in vitro gastrointestinal digestion
    Nobre, Clarisse
    Gonzalez, Alondra
    Losoya, Carolina
    Teixeira, Jose A.
    Belmares, Ruth
    Abrunhosa, Luis
    FOOD CHEMISTRY, 2022, 384
  • [3] Stability and antioxidant activity of phenolic compounds during in vitro digestion
    Li, Chun Xiao
    Wang, Fu Rong
    Zhang, Bing
    Deng, Ze Yuan
    Li, Hong Yan
    JOURNAL OF FOOD SCIENCE, 2023, 88 (02) : 696 - 716
  • [4] Alternating current electric field inhibits browning of Pleurotus ostreatus via inactivation of oxidative enzymes during postharvest storage
    Hsieh, Chun-Chi
    Chang, Chao-Kai
    Wong, Li-Wah
    Hu, Chung-Chi
    Lin, Jer-An
    Hsieh, Chang-Wei
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 134
  • [5] Oxidative and functional stability during storage of butter oil encapsulated with sucrose or flour
    Strange, ED
    Konstance, RP
    Lu, D
    Smith, PW
    Onwulata, CI
    Holsinger, VH
    JOURNAL OF FOOD LIPIDS, 1997, 4 (04) : 245 - 260
  • [6] Stability and Bioaccessibility of Phenolic Compounds in Rosehip Extracts during In Vitro Digestion
    Odriozola-Serrano, Isabel
    Nogueira, Danielle P.
    Esparza, Irene
    Vaz, Ana A.
    Jimenez-Moreno, Nerea
    Martin-Belloso, Olga
    Ancin-Azpilicueta, Carmen
    ANTIOXIDANTS, 2023, 12 (05)
  • [7] Stability of bioactive compounds from Thai Riceberry bran extract encapsulated within gelatin matrix during in vitro gastrointestinal digestion
    Peanparkdee, Methavee
    Yamauchi, Ryo
    Iwamoto, Satoshi
    COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2018, 546 : 136 - 142
  • [8] Antioxidant Capacity and Stability of Phenolic Compounds in Aronia Kefir during in vitro Digestion
    Du, Xue
    Myracle, Angela D.
    FASEB JOURNAL, 2017, 31
  • [9] Stability of bioactive compounds and in vitro gastrointestinal digestion of red beetroot jam: Effect of processing and storage
    Wang, Tao
    Liu, Lihua
    Rakhmanova, Aizhan
    Wang, Xin
    Shan, Yuanyuan
    Yi, Yanglei
    Liu, Bianfang
    Zhou, Yuan
    Lu, Xin
    FOOD BIOSCIENCE, 2020, 38
  • [10] Dynamic gastrointestinal digestion/intestinal permeability of encapsulated and nonencapsulated Brazilian red propolis: Active compounds stability and bioactivity
    de Alencar, Severino Matias
    Sartori, Alan Giovanini de Oliveira
    Dag, Damla
    Batista, Pollyanna Souza
    Rosalen, Pedro Luiz
    Ikegaki, Masaharu
    Kong, Fanbin
    FOOD CHEMISTRY, 2023, 411