用酸提取物丰富无质零食的效果,由新型3D技术开发
Evgenia N Nikolaou1, Evangelia D Karvela1, Argyri Papadopoulou2
1Department of Nutrition and Dietetics, Harokopion University of Athens, 70, El. Venizelou Ave., 17671 Athens, Greece.
Antioxidants (Basel, Switzerland)
|August 26, 2023
概括
无质零食是使用酸粉 (SCP) 和提取物 (SCLE) 3D打印的. 这些功能性零食显示出增强的抗氧化活性和改善的质地,证明了这种创新的食品生产方法的可行性.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 营养科学 营养科学
背景情况:
- 开发具有增强营养价值的无质 (GF) 食品选择对于患有乳病或对质敏感的人来说至关重要.
- 将酸桃等生物活性成分纳入食品矩阵可以改善健康益处和功能性质.
- 3D食品打印为创建定制和功能性食品产品提供了新的处理能力.
研究的目的:
- 研究用桃丰富的无质食品油墨的物理化学,质学和热力学特性.
- 评估不同发酵条件和印刷后干燥对3D打印零食质量属性的影响.
- 评估酸丰富无质零食的醇含量和抗氧化活性.
主要方法:
- 无质配方被开发为食品油墨,含有酸粉 (SCP) 和冷解酸提取物 (SCLE).
- 分析了物理化学性质 (颜色,pH值),质性质 (粘度,模块) 和热力学性质.
- 评估了印刷后干燥对纹理,颜色和化合物的影响.
- 发酵条件 (酵母与粉) 的比较.
主要成果:
- 酸桃丰富显著改变了颜色特性 (光度下降,红色增加) 并降低了pH值.
- 添加SCLE显著增加了动态模块和复杂粘度,提高了粉配方的硬度.
- 果含量和抗氧化活性因添加酸桃而大幅增加,特别是在酵母酵母配方中.
- 印刷后的干燥影响了纹理,颜色和质物质的保留.
结论:
- 3D打印是一种可行的技术,用于生产功能性无质零食,其中包括酸桃.
- 桃缩对3D打印零食的抗氧化能力产生了积极的影响.
- 选择酵母剂和干燥方法对最终产品的特性和营养成分有很大影响.
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