| Summary: | 碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 101 === Water caltrop has special flavor, taste and health benefits. As one of Asians’ favorite autumn fruits and vegetables, its shells are rarely eaten by people are rich in dietary fiber, antioxidant activity and functional ingredients. In recent years, it has become novel materials and very popular health research themes. Lactic acid bacteria are important intestinal probiotics, which often was used microencapsulation to improve survival and remain its activity. In this experiment, water chestnut shell fiber as raw material, to explore its composition and in vitro functional physiological assessment. The use of microencapsulation technology will combine water caltrop shell with probiotics and prebiotics and then evaluate its release characteristics.
The results were as follows: (1) Sodium alginate and various metal ions can form "Egg-box" gel mechanism. Because the gel structure is stable, it is widely used in food, medicine and other fields. Bonding properties and gel properties between various metal ions and sodium alginate are different.
(2) The bulk density and cation exchange force increased when miniaturization chestnut shell fibers’ particle size decreased. But in the oil-keeping force, water retention and swelling power showed a decreased change. Dietary fiber, polyphenols content and DPPH radical scavenging capacities were 64.11 g/100 g dw, 41.27 mg gallic acid / g dw and 72.92% , respectively. Another found that alginate has better physical and chemical characteristics, suitable for the preparation of the substrate composite microcapsule. The resulting microcapsule particle size was 1.9~2.0 mm, hardness 10374.1 g, swelling power 4%, polyphenols and probiotics were coated 62.12 and 96.11%.
(3) In simulated gastrointestinal tests, total polyphenols in water caltrop hull release has reached 78.52%, while after microencapsulation its release content can decrease 50.31%.So that it can simulated intestinal fluid release (final release content 78.89%) with good release controlling effect. In hydrogel bead of probiotic, which compared with the control group (free cell) in gastric fluid can maintain 86% survival rate. After entering the simulated intestinal, the ability to protect probiotics decreased because microcapsules degradation. Its strain activity in simulated intestinal was remaining 17.8%.
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