在粉基皮克林乳液中体外消化不同脂质的比较研究
Xiaoyan Song1, Yuge Zhai2, Xin Di2
1Institute of Rice Industry Technology Research, Guizhou University, Guiyang 550025, Guizhou, PR China; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China.
International journal of biological macromolecules
|October 11, 2023
概括
基于粉的皮克林乳液在消化过程中表现出极好的稳定性. 子油表现出最高的脂质消化率,突出了功能性食品输送系统的潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 合体和表面化学
- 营养科学 营养科学
背景情况:
- 基于粉的皮克林稳定剂因其健康益处而受到关注.
- 皮克林乳液中的脂质消化对于提供活性物质至关重要.
- 了解消化动态是设计有效的食品输送系统的关键.
研究的目的:
- 为了研究体外口腔-胃-肠消化粉稳定皮克林乳液与各种油相的体外消化.
- 评估油类型,脂肪酸和度,粉度和油分数对脂质消化的影响.
- 为了评估这些乳液在模拟的消化环境中作为输送系统的稳定性.
主要方法:
- 使用不同油相 (子,玉米,橄,向日) 稳定粉颗粒的皮克林乳液的制备.
- 在体外模拟口腔,胃和肠道消化过程.
- 对脂质消化速度和自由脂肪酸释放的分析.
- 使用共聚焦激光扫描显微镜进行微结构分析.
主要成果:
- 子油表现出最高的脂质消化率 (25.71%),与其高脂肪酸和 (91.41%) 相相关.
- 粉度的增加对自由脂肪酸的释放产生了积极的影响,而较高的油分数则产生了负面影响.
- 基于粉的皮克林乳液在口腔和胃消化阶段表现出显著的稳定性.
结论:
- 基于粉的皮克林乳液是高度稳定的输送系统,特别是在恶劣的胃条件下.
- 油相的选择显著影响这些乳液中的脂质消化速率.
- 这些发现支持通过粉颗粒稳定功能性食品乳液的开发,以控制甘油三消化和脂性活性物质的输送.
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