藻类的融入和营养改善:全麦面包面包的案例
Bárbara C C Oliveira1, Marlene Machado1, Susana Machado1
1REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
Foods (Basel, Switzerland)
|August 26, 2023
概括
藻类丰富显著增加了意大利面的意义.
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
- 海洋生物技术 海洋生物技术
背景情况:
- 藻类提供丰富的蛋白质,纤维,矿物质和化合物的来源.
- 意大利面是全球消费的食品,适合添加成分.
- 将藻类纳入意大利面可以提高其营养特征和健康益处.
研究的目的:
- 为了评估用藻类混合物 (Himanthalia elongata和Spirulina) 丰富的全麦面食中的营养和抗氧化剂变化.
- 为了确定对富含藻类的意大利面的营养和抗氧化特性的影响.
- 为了比较富含藻类的意大利面与未富含的意大利面和生藻类的组成.
主要方法:
- 营养分析包括宏观营养素,氨基酸 (使用AOAC和HPLC) 和灰含量.
- 通过使用光谱光度法,通过总含量和降铁抗氧化能力 (FRAP) 评估了抗氧化特性.
- 标准化的程序被应用来评估后的稳定性.
主要成果:
- 富含藻类的生意大利面显示脂肪 (70.4%),蛋白质 (29.7%),灰 (26.5%) 和总氨基酸的含量显著增加.
- 富含藻类的意大利面中的抗氧化活性增加 (4.15对3.68gFeSO4 eq./g dw).
- 关键营养素 (蛋白质,纤维,总氨基酸) 和抗氧化剂活性在富含意大利面中后保持稳定.
结论:
- 藻类,特别是Himanthalia elongata和螺旋藻,是增强意大利面营养和抗氧化剂价值的宝贵成分.
- 藻类丰富提供了一个可行的策略,用于开发更健康的意大利面产品,在后带来持续的好处.
- 这项研究支持将藻类作为功能性食品成分用于广泛消费的食品矩阵,如意大利面.
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