| Chrysanthemi flos has abundant germplasm resources.Chrysanthemum morifolium Ramat.cv.Hangbaiju is an important cultivar of medicinal & edible Chrysanthemi flos,also one of the eight kinds of Chinese crude drugs in Zhejiang province.Hangbaiju is rich in active compounds,including flavonoids,phenolic acids,alkaloids,mineral,amino acid,and terpenes,which exhibits excellent anti-oxidation,anti-inflammatory,hypoglycemic and antibacterial activities.The functional components of Hangbaiju exhibit excellent bioactivity in vitro,while the efficacy is low in vivo due to their poor dissolution and bioavailability.In addition,flavonoids are unstable during storage and easily inactivating by environmental factors such as light,temperature,and oxygen,which greatly limit its application in food matrices.Microand nano-meter scale delivery systems are widely used in food,cosmetics,and pharmaceuticals,which can be used to encapsulate functional components,improving its solubility and stability,achieving targeted release,thus bioavailability greatly promoted.That construction of micro-and nano-meter scale encapsulation systems for Chrysanthemum morifolium Ramat.cv.Hangbaiju extracts(CME),i.e.fully utilize its biological activity,will contribute to realizing the high-value application of Hangbaiju in functional food development and food processing.This dissertation analyzed the composition and efficacy of CME,constructed micro-and nano-meter scale encapsulation systems,and studied its application in improving the quality of cured meat and reducing related food safety risks.The main results are as follows:(1)The main polyphenols in CME were analyzed by UPLC-MS.Due to different extraction solvents,the types and contents of polyphenols in CME were slightly different.The content of total phenols and total flavonoids in the ethanol extract were the most abundant,and the antioxidant activity was also the strongest.The total flavonoids content and antioxidant activity of CME were investigated considering the p H value and storage time.The results showed that CME had poor stability in strong acid environment,and its antioxidant activity was significantly reduced.The total flavonoids content and antioxidant activity decreased gradually depending on the prolongation of storage time.In CME,eight functional components were screened,which had 151 potential targets based on multi-omics database,mainly acting on cancer pathways,PI3K-Akt signaling pathway,oxidoreductase activity,etc,involved in the functions of anti-tumor,endocrine regulation,anti-inflammatory and antioxidant.It is revealed that Hangbaiju could exert biological efficacy through the synergistic mechanism.(2)Whey protein concentrate nanoparticles(WPC NPs)were prepared to encapsulate CME.The size distribution,zeta potential,spectral properties and gastrointestinal release were studied.The results showed that the particle size and zeta potential increased after the encapsulation of CME.The PDI value varied from 0.222 ±0.021 to 0.267 ± 0.031.The maximum encapsulation efficiency was 23.082 ± 0.871%.CME and WPC were connected by H-bond and hydrophobic interaction.CME could change the secondary structure of WPC,reducing the proportion of α-helix and β-sheet structures and increasing the proportion of β-turns and random coils.WPC NPs could smoothly pass through the stomach,and the loaded CME was mainly released in the small intestine.(3)Gum arabic/whey protein concentrate(GA/WPC)based emulsions were prepared to encapsulate CME.The characterizations were analysized by FT-IR,DSC and XRD.The encapsulation efficiency of emulsion was as high as 96.226 ± 2.887%,and its encapsulation effect better than that of WPC NPs.After adding GA to modify the interface of WPC emulsion,the particle size was increased and the salt stability of emulsions were improved.Freeze-dried powder still maintained excellent antioxidant activity after 2 months,thus its shelf life effectively extended.(4)The CME,natural antioxidant tea polyphenol and synthetic antioxidant BHT were applied respectively in cured meat processing,and the effects comparatively analyzed.The peroxide values of cured meat increased gradually with the prolongation of storage time.By the end of the storage period,the peroxide values of cured meat with CME,TP and BHT were 0.285 g/100 g,0.326 g/100 g and 0.305 g/100 g respectively,which met requirements of the national standard.Compared with the control group,the cured meat after the antioxidant treatment had better taste and higher L* and a* values.It could be concluded that CME showed satisfactory antioxidant activity in cured meat processing.Ph IP、MNNG、AGEs and Ba P were common toxic substances,which inhibited the proliferation of oral mucosal fibroblasts with a doseeffect.Freeze-dried powder loaded with CME could attenuate the inhibitory effects of Ph IP,MNNG,AGEs and Ba P on cells viability. |
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