Study On Extraction Of Blueberry Anthocyanins And Preparation Of Nanocomposite

In this study,blueberry anthocyanins were extracted with enzyme-ultrasonic assisted method and the process was optimized.The blueberry anthocyanins innovation and in the form of sodium alginate is combined with natural macromolecular ovalbumin were blueberry anthocyanins nano compound,on the basis of single factor experiment results best combination and technology using SPSS software to analysis of variance,and through the scanning electron microscope(SEM),Fourier infrared spectrum(FT-IR)and differential thermal scanning method(DSC)to analyze the nature of the nano composites.Finally,the antioxidant and digestive properties of blueberry anthocyanin nanocomplexes were analyzed in vitro to prove their stability.This study aims to solve the problem of unstable and easy degradation of blueberry anthocyanins in the air,and the results are expected to promote the application of blueberry anthocyanins in the field of food and health care products.The test results are as follows:(1)Response surface optimization test was designed by using Design-expert 10.0.3 software on the basis of single factor test results.The test results showed that the degree of influence on the extraction rate of blueberry anthocyanins was as follows:Extraction temperature>Ultrasonic power>Volume of enzyme>Extract time.The optimal extraction time was 52?,ultrasonic power 427 W,enzyme content 0.25 mg/mL and extraction time 64 min.The average extraction rate was 3.382%,which was close to the predicted results of the model,indicating that the optimal extraction rate extraction method based on the response surface model was effective and feasible.(2)On the basis of single factor test results using SPSS software to analysis of variance best combination of anthocyanins and technology account for 5%of the protein,magnetic stirring temperature 40?,magnetic stirring time 4 h,solution pH 4.5,under the condition of the measured average embedding rate of 70.12%,by scanning electron microscopy(SEM)analysis,infrared spectroscopy(FT-IR)and differential thermal scanning method(DSC)showed blueberry anthocyanins in nanometer compound into a new phase,prove that the formation of blueberry anthocyanins nano composites.(3)Under different concentrations by investigating the blueberry anthocyanins,blueberry anthocyanins nano composites and ascorbic acid on DPPH and ABTS,hydroxyl free radical clearance,confirmed by ovalbumin-sodium alginate embedding with "coreshell" structure after the blueberry anthocyanins nanometer compound less embedding of blueberry anthocyanins have better oxidation resistance.Through in vitro simulated digestion experiments,it was confirmed that the "shell" structure formed by sodium alginate and ovalbumin could well delay the digestion of blueberry anthocyanin by gastric juice,leaving part of it to enter the small intestine,so as to better exert its biological activity.