模拟营养原料棒的胃肠道消化:营养物质生物可用性的评估
Lucian Dordai1, Dorina Simedru1, Oana Cadar1
1National Institute for Research and Development of Optoelectronics INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania.
Foods (Basel, Switzerland)
|June 28, 2023
概括
模拟消化显著改变了原料棒中的营养含量,根据配方的损失有所不同. 对于化合物和B族维生素等关键营养素的恢复率有所不同,为生物可用性提供了见解.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 在体外消化模型中的消化模型
背景情况:
- 原料棒是受欢迎的健康食品,但它们在消化过程中的营养稳定性尚未得到充分理解.
- 了解模拟胃肠道消化后原料棒中的营养变化对于评估其营养价值至关重要.
- 像澳门,阿罗尼亚和可可这样的各种成分对营养保持的影响需要研究.
研究的目的:
- 评估模拟胃肠道消化对四种不同的原料酒吧食谱营养含量的影响.
- 为了确定在体外消化后总的回收率,抗氧化能力和特定的B族维生素 (B1,B3,B6).
- 评估成分变化如何影响原料棒中的营养稳定性和生物可用性.
主要方法:
- 分析了四种含有枣和杏仁面粉的原始酒吧配方,以及独特的添加物 (澳门,生,阿罗尼亚,花粉,,阿斯特拉加勒斯,可可).
- 使用了模拟口腔,胃和小肠阶段的体外消化模型.
- 在消化前后测量营养成分,包括化合物,抗氧化活性和B族维生素.
主要成果:
- 模拟消化显著影响了原料棒的营养成分,食谱中的损失不同.
- 在最初的唾液阶段观察到最高的含量和抗氧化活性.
- 总,抗氧化能力和维生素B1,B3和B6的恢复率因配方而异,但对于B族维生素来说通常很高.
结论:
- 模拟胃肠道消化提供了关于原料棒的营养生物可用性的宝贵见解.
- 配方配方显著影响营养的稳定性和消化过程中的保留.
- 这些发现可以指导原料棒的原料和加工的优化,以提高营养价值和吸收.
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