与巧克力或生菜一起吃杏仁会影响口腔处理行为,肉质性质,从而预测杏仁的脂质释放
Yao Chen1, Markus Stieger1,2, Floor Tonies1
1Wageningen University & Research, Food Quality and Design, The Netherlands. edoardo.capuano@wur.nl.
Food & function
|October 16, 2023
概括
将杏仁与巧克力或生菜相结合会影响你如何和消化它们. 与生菜一起吃杏仁减少了预测的脂质释放,而巧克力对脂质可访问性没有显著影响.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 口腔处理口腔处理
背景情况:
- 杏仁细胞壁可能会限制脂质的生物可用性.
- 口服加工,就像一样,可以提高脂质的可访问性.
研究的目的:
- 为了研究伴随食物 (巧克力,沙拉) 如何影响杏仁口服加工,囊性质和预测脂质释放.
- 了解食品矩阵和消费背景对杏仁脂质生物可访问性的影响.
主要方法:
- 从59名参与者收集了时间和分析了杏仁食品 (单独,巧克力,生菜) 的玻尿酸颗粒大小.
- 使用经过验证的模型预测的脂质生物可访问性.
- 与玻尿酸颗粒大小和预测的脂质释放相关的进食速度.
主要成果:
- 与杏仁单独相比,伴随食物减少了时间和增加了进食率.
- 杏仁与生菜产生更少,更大的玻尿酸颗粒,显著降低了预测的脂质生物可访问性.
- 进食速度与玻尿酸颗粒大小正相关,与预测的脂质释放负相关.
结论:
- 食品矩阵和消费背景,包括伴随食品,显著影响口服加工行为和杏仁脂的生物可访问性.
- 将杏仁与生菜相结合可以降低脂质的生物可用性.
- 了解这些相互作用对于预测杏仁释放的能量和营养素至关重要.
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