臺灣博碩士論文加值系統

火龍果 (Hylocereus polyrhizus) 果皮約佔全果的三分之一，時常作為蔬果加工副產品被丟棄，但其富含生物活性成分，同時是天然色素，甜菜素 (Betalains) 最重要的來源之一，並且具很高的抗氧化能力，對氧化壓力相關疾病具保護作用。近年來食品製造商更傾向使用天然色素，但其穩定性易受加工及儲存條件影響，如乾燥過程中色澤和抗氧化活性的損失，因此透過微膠囊化技術保護生物活性物質並提高穩定性。本研究探討熱風乾燥、微波真空乾燥及冷凍乾燥對於火龍果皮中活性成分及抗氧化能力之影響，並將火龍果萃取液利用麥芽糊精、乳清分離蛋白及糙米蛋白進行微膠囊化，製備為天然食用色素以增加火龍果皮的利用性。結果發現，冷凍乾燥的火龍果皮可以保持更加鮮豔的紫紅色澤，並且與 75% 乙醇之萃取液具有最高的總甜菜素 (67.51 mg/100 g DW)、總酚 (77.99 mg GAE/100g DW) 及 總類黃酮 (25.45 mg QE/100g DW) 含量，透過 HPLC-DAD分析 betanin 含量為 325.75 mg/100g DW。這些活性成分含量結果也與 DPPH、ABTS 及 FRAP 抗氧化能力的測定結果呈正相關。從經濟效益考量並相比冷凍乾燥的結果，熱風乾燥僅能保留約 30 % 的甜菜素含量，而微波真空乾燥則具有 65 - 76% 的含量，縮短 6 - 12 倍的時間，相對省時節能。另外透過麥芽糊精、乳清分離蛋白及糙米蛋白包覆以製備甜菜素微膠囊，發現水活性相較乾燥火龍果皮粉末來得更低、更有利於保存。其中麥芽糊精對於外觀色澤的保留最高，而添加兩種蛋白質皆會造成微膠囊的紅度下降及黃度上升。麥芽糊精及乳清分離蛋白所製備的微膠囊色素具有最高的包覆率 (87.51%)，且具超過 90% 的溶解度，在商業應用上具有潛力。並且透過 SEM 電子掃描顯微鏡圖像結果可見，微膠囊色素的外觀呈表面平滑及不定形的玻璃狀結構，可以保護內部活性成分免受溫度和氧氣的影響。最後經過體外模擬腸胃道消化試驗，麥芽糊精與乳清分離蛋白作為壁材的微膠囊色素提高了火龍果皮萃取液中活性成分的生物可及性。綜上所述，冷凍乾燥對於火龍果皮具有最佳的活性成分之保留，而微波真空乾燥在經濟考量上更具優勢，且添加麥芽糊精及乳清分離蛋白所製備之火龍果皮微膠囊色素在商業上具有應用潛力，能提升火龍果皮的利用性及經濟價值，成為新穎的天然食用色素原料。

The peel of a pitaya (Hylocereus polyrhizus) takes up one-third of the whole fruit, often discarded as the by-product of processing the fruit. However, the richness of its bioactive components can serve as a vital source of natural dye betalains and possesses a high antioxidant capacity that provides protective properties against human illness regarding oxidative stress. Natural coloring has been more favorable in recent years, but its stability is easily affected by processing and storage conditions. For example, drying can cause the loss of color tones and antioxidant properties; microencapsulation technologies can protect the bioactive compounds and increase stability. This study explores the effects of hot air drying, microwave vacuum drying, and freeze drying on the bioactive compounds and antioxidant capacity of the pitaya peel. Furthermore, the pitaya extract was microencapsulated using maltodextrin, whey protein isolate, and brown rice protein to make an edible natural dye and increase the utilization of the peel. The results showed that freeze drying helps the retention of purple-red color tone, and the extracts from 75% ethanol and pitaya peel output the highest amount of total betacyanin content (67.51 mg/100g DW), phenolic content (77.99 mg GAE/100g DW), and flavonoid content (25.45 mg QE/100g DW); from HPLC-DAD analysis, the content of betanin is 325.75 mg/100g DW. The measurements of these bioactive components present a positive correlation with DPPH, ABTS, and FRAP antioxidant capacity. From an economic standpoint and using freeze drying as a relative measurement, hot air drying only retains 30% of the betanin; on the other hand, more time (6 to 12 times) and energy would be saved with microwave vacuum drying while retaining 65-76% of betanin. Additionally, microcapsules made with the following three wall materials, maltodextrin, whey protein isolate, and brown rice protein, indicate a lower water activity contrasted with dry pitaya peel powder, thus lengthening longevity in storage. Of the three wall materials, maltodextrin retain the color tone best, and two other proteins can cause the microcapsule to decrease in redness and increase in yellowness. Microcapsules made with maltodextrin and whey protein isolate possess the highest encapsulation efficiency (87.51%) and over 90% solubility, exhibiting a high potential in food industry applications. Under the examination of SEM, the surface of the dye microcapsules display a smooth and irregular glassy state; this protects the internal bioactive parts from the effects of temperature and oxidation. Finally, from stimulated gastrointestinal digestion in vitro, the microcapsule wall made with maltodextrin and whey protein isolate improve the bioavailability of active components in pitaya peel extract. In conclusion, freeze drying is best at beneficial pitaya peel properties retention, but microwave vacuum drying has an economic advantage; pitaya peel dye microcapsules incorporated with maltodextrin and whey protein isolate increase the potential of viability in the food industry, promoting the practicality and economic value of the peel, making it a proprietary natural food dye resource.

摘要 I
Abstract II
壹、前言 1
貳、文獻回顧 2
一、火龍果 2
1. 火龍果簡介 2
2. 火龍果之種類 3
3. 蔬果加工副產品 4
4. 火龍果皮之活性成分 4
二、甜菜素 5
1. 甜菜素化學結構及分類 5
2. 火龍果皮中之甜菜素 5
3. 甜菜素之生理活性 6
三、氧化壓力 6
1. 氧化壓力簡介 6
2. 活性含氧物 6
3. 抗氧化劑 7
四、乾燥 7
1. 乾燥對蔬果之影響 7
2. 微波真空乾燥 8
五、色素 8
1. 色素簡介 8
2. 天然色素 8
3. 天然色素之穩定性 9
六、微膠囊化 10
1. 微膠囊化簡介 10
2. 微膠囊化之方法 10
3. 微膠囊化之壁材 11
4. 麥芽糊精 11
5. 乳清分離蛋白 11
6. 糙米蛋白 12
參、實驗架構 13
肆、實驗材料與方法 15
一、實驗材料 15
1. 實驗樣品 15
2. 儀器設備 15
3. 實驗藥品 16
4. 標準品 16
二、實驗方法 17
1. 樣品前處理 17
2. 樣品乾燥處理 17
2.1 熱風乾燥 17
2.2 冷凍乾燥 17
2.3 微波真空乾燥 17
3. 一般成分分析 17
4. 色差分析 18
5. 萃取 18
5.1 萃取方法 18
5.2 萃取產率 18
6. 抗氧化活性成分含量測定 19
6.1 總甜菜青素含量測定 19
6.2 總酚含量測定 19
6.3 總類黃酮含量測定 19
7. 高效液相層析高效液相層析-光二極體陣列式檢測器 (HPLC-DAD) 分析 20
7.1 甜菜素含量 20
7.2 檞皮素含量 21
7.3 丁香酸含量 21
8. 抗氧化能力測定 22
8.1 DPPH 自由基清除能力測定 22
8.2 ABTS 自由基清除能力測定 22
8.3 FRAP 鐵離子還原抗氧化能力測定 22
9. 微膠囊化 23
9.1 微膠囊色素製備 23
9.2 微膠囊粉末物理性質分析 23
10. 模擬腸胃道消化試驗 24
11. 統計分析 24
伍、結果與討論 25
一、 火龍果皮之一般成分分析 25
二、 乾燥對水活性及色澤之影響 25
三、乾燥對活性成分之影響 26
1. 總甜菜青素含量分析 26
2. 總酚含量分析 27
3. 總類黃酮含量分析 27
4. 以 HPLC - DAD 定量活性成分之分析 28
四、乾燥對抗氧化能力之影響 29
五、微膠囊物理性質分析 30
1. 水分、水活性及色差分析 30
2. 溶解度、包覆率及顆粒外觀形態分析 31
六、模擬腸胃道消化對微膠囊色素之影響 32
1. 活性成分之影響 32
2. 抗氧化能力之影響 33
陸、結論 34
柒、未來研究方向 35
捌、參考文獻 36
玖、圖表 51
拾、附錄 72

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