- 學位論文
海藻酸鈉微膠囊包覆常見食材的製備及其總抗氧化能力的保存
Preparation of Sodium Alginate Microcapsules for Encapsulation of Fruits and Vegetables and Its Preservation Study of Total Antioxidant Capacity
摘要
現今有多篇文獻研究海藻酸鈉微膠囊包覆果皮或是果肉的萃取物其抗氧化能力，但對於包覆果汁型態的抗氧化能力則少很多。本實驗以此為前提，選擇了蘋果、檸檬、黑木耳三種常見的食材，將食材攪打成果汁後，以海藻酸鈉和乳酸鈣形成微膠囊，並利用常見的抗氧化檢測方法，檢測海藻酸鈉微膠囊的抗氧化能力。 本實驗分成於常溫環境和冷藏環境下的短時間保存，以及在冷凍環境的長時間保存，比較不同保存條件的DPPH、FRAP、總多酚、總類黃酮、總縮合單寧以及總水解單寧檢測變化。 實驗所得的最佳微囊化條件為：使用重量百分濃度1 %的海藻酸鈉、重量百分濃度1 %的乳酸鈣，形成顆粒大小為直徑0.5公分的微膠囊。 實驗結果顯示，海藻酸鈉微膠囊顯現出優秀的抗氧化能力，尤其是對於能清除自由基的物質。此外，對於多酚類化合物亦有相當良好的包覆能力。在短時間保存時，常溫環境與冷藏環境均能保留其抗氧化能力，其中冷藏的效果優於常溫。在長時間保存時，冷凍環境的低溫能更有效減緩抗氧化能力下降的趨勢。
並列摘要
There are many literatures today discussing the antioxidant capacity of extracts from peel or pulp encapsulation with sodium alginate, but few studies on the antioxidant capacity of the coated fruit juice. Based on this premise, we selected three common ingredients: apple, lemon, and black fungus. After the ingredients were whipped into juice, sodium alginate and calcium lactate were used to form microcapsules. Then, we detect the total antioxidant capacity of sodium alginate microcapsules. This experiment is divided into short-term storage under normal temperature environment and refrigerated environment, and long-term storage in frozen environment. Comparison of DPPH, FRAP, total polyphenols, total flavonoids, total condensed tannins and total hydrolyzed tannins under different storage conditions. Finally, we obtain the optimal microencapsulation conditions which using 1% (w/w) sodium alginate 1% (w/w) calcium lactate, and form a particle size of 0.5 cm in diameter. The experimental results show that sodium alginate microcapsules exhibit excellent antioxidant capacity, especially for substances that can scavenge free radicals. In additioin, sodium alginate microcapsules have quite good encapslation for polyphenol compounds. When stored for a short time, both the normal temperature environment and the cold storage environment can retain its antioxidant capacity, and the effect of cold storage is better than normal temperature. When stored for a long time, the low temperature of the freezing environment can more effectively slow down the decline of antioxidant capacity.