Effect Of Cooking Method On The Antioxidant Activity Of Chicken Broth Nanoparticles

Chicken soup has a very important position in Chinese diet culture,and it has certain regulating effects on human health.Chicken soup has anti-inflammatory effects and has certain therapeutic effects on diseases caused by inflammation.Chicken soup is rich in nutrients such as proteins,lipids and polysaccharides,which interact with each other and assemble into micro-nano particles during hot processing.Studies have shown that these micro and nano particles can directly act on the cells related to the digestive tract mucosal layer,improve the oxidative stress state of cells,reduce lipid peroxidation,improve the immune function,etc.At present,the researches on chicken soup at home and abroad mainly focus on flavor,texture and processing property,etc.These researches mostly take sensory evaluation and nutrient content as the standard,but rarely take biological activity as the measure.In this study,macrophages were used as the model to measure the intracellular antioxidant activities of chicken soup and its micro-nano particles,and the effects of cooking methods on the self-assembly phenomenon and antioxidant activities of ingredients in chicken soup processing were discussed based on this standard.In this study,the chicken soup obtained by different cooking methods,such as the ratio of material to water,whole chicken stew and cut chicken stew,chicken clear soup and white soup,was compared,and the effects of different cooking methods on the composition,colloid properties and antioxidant activities of micro-nano particles of chicken soup were measured and analyzed.The main research results are as follows:(1)There were significant differences in the content of main components and colloid properties of chicken soup prepared with different ratio of material to water.Among them,the chicken soup with ratio of material to water of 1:4 had smaller average particle size and relatively uniform distribution.According to the results of extracellular antioxidant assay,the ABTS radical scavenging rate,DPPH radical scavenging rate and oxygen radical binding capacity of 1:2.5 ratio of material to water were significantly higher than that of 1:4 ratio of material to water.However,in the evaluation of intracellular antioxidant capacity,the chicken soup with 1:4 feed to water ratio had significantly higher antioxidant activity.(2)The nutrient content of the cut and braised chicken soup was higher,while the average particle size of the whole chicken soup was smaller and relatively uniform;The ABTS free radical scavenging rate and oxygen free radical binding ability of the cut and braised chicken soup were significantly higher than those of the whole chicken soup,and there was no significant difference in the DPPH free radical scavenging rate of the two kinds of chicken soup.In the evaluation of intracellular antioxidant capacity,the antioxidant activity of cut and braised chicken soup was slightly better than that of whole chicken stew,but the difference was not obvious.(3)There were significant differences in fat content and colloid properties between the original and clear chicken soup;The optimal homogenization conditions of white soup were20000 rpm,60℃,3 min,and the colloidal properties of the five emulsifiers were significantly different.Both extracellular and intracellular antioxidants showed that the antioxidant activity of chicken soup was better than that of chicken soup,and the antioxidant capacity of chicken soup prepared with different emulsifiers were also different.