作为潜在功能饼干的成分:生物活性化合物识别,体外生物活性,食品安全和感官评估
Victoria Olt1,2, Jessica Báez1,2, Romina Curbelo3
1Laboratorio de Bioactividad y Nanotecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay.
Frontiers in nutrition
|September 25, 2023
概括
葡萄饼干是一种有前途的功能性食品,具有显著的抗氧化和抗糖尿病特性. 这些饼干含有Tannat葡萄末粉,表现出良好的感官质量和潜在的健康益处.
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
- 食品技术 食品技术 食品技术
背景情况:
- 葡萄是一种葡萄酒行业的副产品,富含生物活性化合物和食纤维.
- 功能性食品提供了超出基本营养的健康益处.
- 从食品加工副产品开发增值产品对于可持续性至关重要.
研究的目的:
- 使用Tannat葡萄末粉 (TGP) 开发功能性饼干.
- 评估TGP和糖对饼干生物活性特性和感官属性的影响.
- 评估TGP丰富饼干的食品安全和生物活性潜力.
主要方法:
- 用中心点进行因子设计,以优化TGP (10-20%) 和糖 (2-4%) 含量.
- 对TGP进行微生物学和农药分析,以确保食品安全.
- 用于生物活性化合物识别的HPLC-DAD-MS.
- 在体外测试总含量,抗氧化活性 (ABTS,ORAC-FL) 和酶抑制 (α-葡萄糖酶,胰腺脂酶).
- 对饼干配方的感官评估.
主要成果:
- 在微生物和农药含量方面,TGP符合食品安全标准.
- 有20%TGP的饼干表现出良好的感官质量,吸引了37%的消费者.
- TGP显著增加了总含量和抗氧化能力 (ABTS,ORAC-FL).
- 饼干显示显著抑制α-葡萄糖酶和胰腺脂酶,表明抗糖尿病和抗肥胖的潜力.
- 确定了关键的化合物,尽管一些在过程中降解;剩余的化合物可能有助于生物活性.
结论:
- TGP饼干是一个有前途的功能性食品,具有潜在的健康益处.
- 这些饼干可以帮助改善氧化压力,调节葡萄糖和脂肪酸水平.
- 这项研究突出了葡萄末的成功提升,使其成为一种有味道和生物活性的食品.
关键词:
坦纳特葡萄的葡萄糖是葡萄的葡萄糖.生物活性化合物识别 生物活性化合物识别食品安全 食品安全功能饼干 功能饼干 功能饼干在体外的生物活性.感官分析是一种感官分析.葡萄酒副产品是一种葡萄酒副产品.更多相关视频
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