高剪湿聚合工艺,用于用黄素和维生素D丰富玉米粉3共载的冷化脂质体
Matheus A Chaves1, Gustavo C Dacanal1, Samantha C Pinho1
1Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte 225, Pirassununga, SP, Brazil.
Food research international (Ottawa, Ont.)
|May 31, 2023
概括
这项研究通过将黄素和维生素D3封装到脂质体中来增强粉状食品配方. 高剪湿聚合物成功将它们纳入玉米粉中,提高了产品的稳定性和质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 黄素和维生素D3是食品工业至关重要的生物活性化合物.
- 它们在加工过程中的低稳定性限制了它们在粉状食品中的使用.
- 需要有效的方法来将这些敏感分子纳入食品矩阵.
研究的目的:
- 开发一种可靠的方法来将黄素和维生素D3加入到玉米粉中,使用脂质体封装和湿聚合.
- 评估丰富玉米粉配方的稳定性和质量.
- 评估脂质体结合对玉米粉的物理性质的影响.
主要方法:
- 生物活性化合物 (黄素和维生素D3) 被封装在脂质体中.
- 脂质体分散被冷化以获得稳定的囊泡.
- 干燥的脂质体被纳入玉米粉通过高剪湿聚合与马尔托德.
- 丰富的玉米粉的特点是脂含量和生物活性保留.
主要成果:
- 软化脂质体实现了高保留率 (99%) 的黄素和维生素D3.
- 丰富的玉米粉样本在30天后保持超过96%的黄素和98%的维生素D3.
- 干燥脂质体的加入改善了玉米粉的流动性,并延迟了逆向降解.
- 该方法证明了高稳定性和最终产品中生物活性物质的保留.
结论:
- 建立了一种新且有效的方法,将疏水和热敏分子纳入粉状食品中.
- 高剪切湿聚合提供了一个简单的过程,用于创建稳定,丰富的食品成分.
- 这种技术提供了一种可靠的方法来提高食品的营养价值和功能.
关键词:
胆基醇是一种胆基醇.联合封装是一种联合封装.这是一种黄素 (curcuminoid).食品粉末是一种食品粉末.软化液化化是什么意思纳米封装可以进行纳米封装.布生长的聚合物聚集体.湿颗粒的湿颗粒化方法更多相关视频
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