Simulated digestive behavior of naringin microspheres and its influence on yogurt:The rheology and antioxidant activities  

作　　者：Hongyue Wang Tong Zhang Shuhan Liu Xiangrong Zhang Baoshan Sun 

机构地区：[1]Faculty of Functional Food and Wine,Shenyang Pharmaceutical University,Shenyang 110016,China [2]Pólo de Inovação de Dois Portos,Instituto Nacional de Investigação Agrária e Veterinária,I.P.,Quinta da Almoinha,Dois Portos 2565-191,Portugal

出　　处：《Journal of Polyphenols》2025年第1期1-7,共7页多酚杂志(英文)

基　　金：funded by the People’s Livelihood Plan Project of Department of Science and Technology of Liaoning Province(2021JH2/10300069,2019-ZD-0845);the Department of Education of Liaoning Province(Natural Science,Strategic Industrialization Project,LJ212410163061);the Liaoning Province College Students Innovation and Entrepreneurship Training Program(S202410163077).

摘　　要：In this study,naringin was encapsulated in microspheres and its simulated digestive behavior in vitro was examined.Then naringin microspheres was added in yogurt to investigate the rheology and antioxidant activities.The results indicated that encapsulating naringin in microspheres delayed its digestion in the stomach,allowing more release in the intestinal part.All kinds of yogurt were solid-like in nature and the addition of microspheres increased the elastic modulus and viscosity.The naringin and microspheres incorporation enhanced the total phenolic content of the yogurt to 6.7 and 8.8 mg of gallic acid equivalent/mL,respectively.All kinds of yogurt demonstrated more than 80%scavenging ability for hydroxyl radicals at 20μL whey/mL.The addition of microspheres improved the DPPH radical scavenging ability of yogurt.This study provides a new idea for the application of polyphenols in food and the development of functional yogurt.

关 键 词：NARINGIN simulated digestion YOGURT RHEOLOGY antioxidant activity 

分 类 号：R15[医药卫生—营养与食品卫生学]