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在加工的小麦粉产品中低过敏性,使用来自农业食品废物的宁
Yoko Tsurunaga1, Shiori Arima1, Sae Kumagai2
1Faculty of Human Science, Shimane University, Shimane 690-8504, Japan.
Foods (Basel, Switzerland)
|July 29, 2023
概括
在饼干中添加栗子内皮 (CIS) 和幼果 (YPF) 粉末,显著减少了小麦过敏原,并提高了抗氧化特性. 这些天然添加剂提供了一种有前途的方法来改善饼干的健康益处.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 过敏原管理 过敏原管理
背景情况:
- 对于患有乳病或小麦过敏的人来说,小麦过敏原是一个重大的健康问题.
- 利用食品加工的副产品,如栗子的内皮和年轻的果,可以提供可持续的生物活性化合物的来源.
- 桑宁因其抗氧化剂和潜在的过敏原结合特性而闻名.
研究的目的:
- 评估栗子内皮 (CIS) 和年轻果 (YPF) 粉末在减少饼干中的小麦过敏原的有效性.
- 评估这些添加剂对饼干抗氧化特性和整体质量的影响.
- 探索未充分利用的资源对功能性食品开发的潜力.
主要方法:
- 在饼干配方中,小麦粉用3%,5%和10%的CIS和YPF粉末代替.
- 麦子中的过敏原含量使用酶相关的免疫吸收试验 (ELISA) 和西式斑点测试来量化.
- 测量了抗氧化特性,以及各种质量参数,包括特定体积,扩散因子,纹理分析 (断裂应力,总能量) 和颜色.
主要成果:
- 无论是CIS还是YPF都显著降低了饼干中的小麦过敏原水平,CIS显示出更明显的效果.
- 与对照组相比,CIS和YPF添加的饼干中素含量和抗氧化活性显著增加.
- 虽然特定体积和扩散因子略有下降,但CIS替代并没有对饼干纹理产生负面影响,YPF在10%甚至改善了一些纹理属性. 颜色因两种补充而改变.
结论:
- 栗子的内皮和年轻的果果粉有效地减少饼干中的小麦过敏原.
- 这些成分增强了饼干的抗氧化能力,提供了潜在的健康益处.
- 使用CIS和YPF是一个可行的策略,用于从未充分利用的资源中开发更健康,更少过敏原的制品.
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