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铁封装的最新进展及其在食品强化中的应用
Danial Dehnad1, Behrouz Ghorani1, Bahareh Emadzadeh1
1Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Critical reviews in food science and nutrition
|September 13, 2023
概括
封装铁 (Fe) 在强化食品中提高了其稳定性和感官特性. 像双重乳液和凝珠这样的封装技术显示出高效率,提高了各种食品中的铁输送.
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
- 材料科学 材料科学 材料科学
背景情况:
- 铁 (Fe) 对许多代谢过程至关重要.
- 食品中直接的铁强化会导致不良的体感变化.
- 封装提供了一种解决方案,以改善铁的稳定性和食品中的传递.
研究的目的:
- 审查铁封装策略及其有效性.
- 介绍最近在用铁强化各种食品方面的进展.
- 分析食品加工对铁生物可用性的影响.
主要方法:
- 关于过去十年铁封装研究的综合文献综述.
- 在面包制品,乳制品,大米,脂质,盐,水果/蔬菜和婴儿配方奶粉中对铁强化的分析.
- 在不同的条件下评估封装效率 (EE) 和铁释放型号.
主要成果:
- 双乳液实现高封装效率 (>88%),尽管稳定性随着时间的推移而下降.
- 凝珠封装在模拟的胃和十二指肠环境中提供高EE和受控的铁释放.
- 与其他方法相比,酸面加工完全降解了植物酸盐,大大提高了谷物中铁的生物可用性.
结论:
- 封装是一种有希望的策略,可以克服铁食品强化方面的挑战.
- 不同的封装方法为铁的输送和生物可用性提供了明显的优势.
- 食品加工,特别是像酸面粉这样的发酵,在改善强化食品的铁吸收方面发挥着至关重要的作用.
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