Nutmeg essential oil with volatile components is sensitive to oxygen, light, water and high temperature. Spray-drying is widely used as an encapsulation technique for improving compound stability during processing and...Nutmeg essential oil with volatile components is sensitive to oxygen, light, water and high temperature. Spray-drying is widely used as an encapsulation technique for improving compound stability during processing and storage. In this study, influence of encapsulated matrix on spray-dried nutmeg essential oil microcapsule was investigated using blends of maltodextrin and either gum Arabic(GA-MD), or octenyl succinic acid modified starch(OSA-MD) as wall materials. Characteristics of spray-dried powders from these 2 wall materials were evaluated and compared. Powder property analysis indicated that GA-MD microcapsules presented larger size, higher moisture and poorer flowability compared with OSA-MD microcapsules. Fourier transforms infrared spectroscopy and thermogravimetric analysis showed that both GA-MD and OSA-MD microcapsules improved the stability of nutmeg essential oil. However, GA-MD microcapsules exhibited higher storage stability than OSA-MD microcapsules. This research provided theoretical foundation for wall material choice of microcapsule and nutmeg essential oil utilization in food industry.展开更多
The effect of different combinations of botanical spices such as clove and nutmeg in different proportion on the antioxidants activities which include lipid peroxidation(LPO),superoxide dismutase(SOD),catalase(CAT),gl...The effect of different combinations of botanical spices such as clove and nutmeg in different proportion on the antioxidants activities which include lipid peroxidation(LPO),superoxide dismutase(SOD),catalase(CAT),glutathione-S-transferase(GST)and glutathione peroxide(GPX)in juveniles and adults sizes of Clarias gariepinus was investigated using different combinations of clove(C),and nutmeg(C.N 0:0-Control 0%of Clove and Nutmeg;C.N 1:3-25%Clove and 75%Nutmeg;C.N 3:1-75%Clove and 25%Nutmeg;C.N 2:2-50%Clove and 50%Nutmeg;C.4-100%Clove;N4-100%)in triplicates.The results from the study indicated that the anaesthetic caused a substantial(p<0.05)modifications in the five antioxidants under examination.The highest deviations in the studied antioxidants were observed in the fish exposed to C4 combination of the anaesthetics and the lowest in the control.The results from this work therefore suggest that the anaesthetics can alter antioxidants levels in the fish which was more noticeable in the fish exposed to C.N 3:1-75%Clove and 25%Nutmeg;C.N 2:2-50%Clove and 50%Nutmeg;C.4-100%Clove;N4-100%.Hence fish farmers and scientists are advised to take caution when combining these plant extracts for use in aquaculture.展开更多
以水蒸气蒸馏法提取肉豆蔻挥发油。平板法涂布研究了肉豆蔻挥发油对金黄色葡萄球菌、枯草杆菌、大肠杆菌及酿酒酵母菌种的最低抑菌浓度（MIC）;滤纸片固相扩散法研究了肉豆蔻挥发油对供试菌体的抑菌活性。以人工合成抗氧化剂二丁基羟基...以水蒸气蒸馏法提取肉豆蔻挥发油。平板法涂布研究了肉豆蔻挥发油对金黄色葡萄球菌、枯草杆菌、大肠杆菌及酿酒酵母菌种的最低抑菌浓度（MIC）;滤纸片固相扩散法研究了肉豆蔻挥发油对供试菌体的抑菌活性。以人工合成抗氧化剂二丁基羟基甲苯（BHT）为对照,以过氧化值、酸值为指标研究了肉豆蔻挥发油对花生油的抗氧化作用。结果表明肉豆蔻挥发油有一定的抑菌作用和抗花生油氧化作用。肉豆蔻挥发油对金黄色葡萄球菌、枯草杆菌、大肠杆菌及酿酒酵母的MIC分别为：5.0、120.0、150.0、10.0 m L/L,对上述4种菌的抑菌圈直径分别为：（13.46±0.85）、（11.59±0.68）、（10.52±0.74）、（12.15±0.76）mm。在35 d的贮藏期内,添加肉豆蔻挥发油的花生油过氧化值（POV）和酸值极显著低于空白组（P〈0.01）。在0～14 d贮藏期内添加0.12%、0.18%、0.24%肉豆蔻挥发油的花生油POV值和酸值极显著低于BHT组,但从第21天起添加肉豆蔻挥发油的花生油各组过氧化值和酸值极显著高于BHT组。展开更多
基金supported by the National High Technology Research and Development Program of China(2017YFD0400200)National Natural Science Foundation of China(31701643,31171661,21105119 and 31271879)Research Foundation of the Director General of Oil Crops Research Institute,Chinese Academy of Agricultural Sciences
文摘Nutmeg essential oil with volatile components is sensitive to oxygen, light, water and high temperature. Spray-drying is widely used as an encapsulation technique for improving compound stability during processing and storage. In this study, influence of encapsulated matrix on spray-dried nutmeg essential oil microcapsule was investigated using blends of maltodextrin and either gum Arabic(GA-MD), or octenyl succinic acid modified starch(OSA-MD) as wall materials. Characteristics of spray-dried powders from these 2 wall materials were evaluated and compared. Powder property analysis indicated that GA-MD microcapsules presented larger size, higher moisture and poorer flowability compared with OSA-MD microcapsules. Fourier transforms infrared spectroscopy and thermogravimetric analysis showed that both GA-MD and OSA-MD microcapsules improved the stability of nutmeg essential oil. However, GA-MD microcapsules exhibited higher storage stability than OSA-MD microcapsules. This research provided theoretical foundation for wall material choice of microcapsule and nutmeg essential oil utilization in food industry.
文摘The effect of different combinations of botanical spices such as clove and nutmeg in different proportion on the antioxidants activities which include lipid peroxidation(LPO),superoxide dismutase(SOD),catalase(CAT),glutathione-S-transferase(GST)and glutathione peroxide(GPX)in juveniles and adults sizes of Clarias gariepinus was investigated using different combinations of clove(C),and nutmeg(C.N 0:0-Control 0%of Clove and Nutmeg;C.N 1:3-25%Clove and 75%Nutmeg;C.N 3:1-75%Clove and 25%Nutmeg;C.N 2:2-50%Clove and 50%Nutmeg;C.4-100%Clove;N4-100%)in triplicates.The results from the study indicated that the anaesthetic caused a substantial(p<0.05)modifications in the five antioxidants under examination.The highest deviations in the studied antioxidants were observed in the fish exposed to C4 combination of the anaesthetics and the lowest in the control.The results from this work therefore suggest that the anaesthetics can alter antioxidants levels in the fish which was more noticeable in the fish exposed to C.N 3:1-75%Clove and 25%Nutmeg;C.N 2:2-50%Clove and 50%Nutmeg;C.4-100%Clove;N4-100%.Hence fish farmers and scientists are advised to take caution when combining these plant extracts for use in aquaculture.
文摘以水蒸气蒸馏法提取肉豆蔻挥发油。平板法涂布研究了肉豆蔻挥发油对金黄色葡萄球菌、枯草杆菌、大肠杆菌及酿酒酵母菌种的最低抑菌浓度（MIC）;滤纸片固相扩散法研究了肉豆蔻挥发油对供试菌体的抑菌活性。以人工合成抗氧化剂二丁基羟基甲苯（BHT）为对照,以过氧化值、酸值为指标研究了肉豆蔻挥发油对花生油的抗氧化作用。结果表明肉豆蔻挥发油有一定的抑菌作用和抗花生油氧化作用。肉豆蔻挥发油对金黄色葡萄球菌、枯草杆菌、大肠杆菌及酿酒酵母的MIC分别为：5.0、120.0、150.0、10.0 m L/L,对上述4种菌的抑菌圈直径分别为：（13.46±0.85）、（11.59±0.68）、（10.52±0.74）、（12.15±0.76）mm。在35 d的贮藏期内,添加肉豆蔻挥发油的花生油过氧化值（POV）和酸值极显著低于空白组（P〈0.01）。在0～14 d贮藏期内添加0.12%、0.18%、0.24%肉豆蔻挥发油的花生油POV值和酸值极显著低于BHT组,但从第21天起添加肉豆蔻挥发油的花生油各组过氧化值和酸值极显著高于BHT组。
