Preparation And Application Of Tartary Buckwheat Flavonoid Microcapsule

Tartary buckwheat flavonoids are considered to be important active substances in tartary buckwheat.It is known for its anti-inflammatory,anti-bacterial,anti-oxidant,anti-oxidant and anti-tumor effects.The microencapsulation of Tartary buckwheat flavonoids and its rational use in food will not only cover up the disadvantages of Tartary buckwheat flavonoids,such as dark color and bitter taste,but also effectively avoid the damage of gastric acid to Tartary buckwheat flavonoids by the slow release of microcapsules in the body.It will improve the absorption and utilization of active substances,and provide a new idea for the research and development of functional food.The composition and content of Tartary buckwheat flavonoids were determined by using Tartary buckwheat as the main raw material,and the effects of microencapsulation and application in food were explored.The results were described as follows:?1?The flavonoids from Tartary buckwheat in Guizhou were extracted by ultrasonic-assisted alcohol extraction and microwave-assisted alcohol extraction,respectively.The results of the process and the best extraction process were compared and analyzed.It showed that the microwave assisted alcohol extraction method was significantly better than the ultrasonic assisted alcohol extraction method?p<0.05?.The optimum process parameters of microwave-assisted alcohol extraction were as follows:ethanol mass fraction 60%,extraction time 1 min,ratio of material to liquid 1:40,total flavonoid extraction rate?2.47±0.27?%.?2?The tartary buckwheat flavonoids purified by rotary evaporation were microencapsulated using yeast and polymerized whey protein,respectively.The results of process analysis and physical and chemical properties were compared.The results showed that the encapsulation rate of flavonoid microcapsules prepared from polywhey protein was higher.It effectively solved the problem of color and bitterness,and released slowly to protect the core material.The optimum technological parameters were as follows:core wall ratio 1:9.24,CaCl₂ concentration 1.43%,stirring time 52.23 min,microcapsule embedding rate 92.85%.In the simulated gastric juice,the release of core material was only 15.74%for 4 h,and the core material was completely released when entering the simulated intestinal fluid for 6 h.The microcapsule showed a good sustained release.?3?The bitter flavonoid microcapsules with polymerized whey protein as the wall material were applied to the yogurt,and the managerial characteristics analysis showed that the microcapsule yogurt had the following obvious advantages compared with the yogurt directly added with free tartary buckwheat flavonoids:microencapsulated yoghurt had better sensory properties?p<0.01?,higher protein content?p<0.01?,more probiotics?p<0.05?and stronger water holding capacity?p<0.01?.