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提升以谷物为基础的营养:Moringa oleifera补充面包和饼干

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用Moringa oleifera叶粉 (MOLP) 和其提取物增强面包和饼干等主食,可以提高营养价值. 这项研究证实了它们的抗氧化,抗菌和抗糖尿病特性,改善了食品质量和保质期.

关键词:
抗氧化剂 抗氧化剂是一种抗氧化剂.生物活性化合物 生物活性化合物基于谷物的产品.食品的强化食品的强化功能性食品是一种功能性食品.

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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
  • 植物化学 植物化学

背景情况:

  • 营养不良是一个全球性的挑战,通常与主食的营养价值低有关.
  • 莫林加叶粉 (MOLP) 是一种具有成本效益,营养丰富的成分,具有食品强化潜力.
  • 在MOLP中含有的化合物具有显著的抗氧化,抗菌和抗糖尿病特性.

研究的目的:

  • 评估一种富含的MOLP提取物的抗氧化,抗菌和抗糖尿病潜力.
  • 将MOLP及其提取物纳入面包和饼干,以创建功能性食品.
  • 评估强化对强化产品的营养质量,保质期和感官属性的影响.

主要方法:

  • 索克斯莱特提取法被用来从MOLP中获得富含的提取物.
  • 总含量 (TPC) 和抗氧化活性 (ABTS,DPPH测定) 被量化.
  • 进行了体外测试,以评估α-氨酶抑制和细胞毒性.
  • MOLP及其提取物被添加到5%的面包和饼干中.
  • 对强化产品进行了TPC,抗氧化活性,微生物生长和感官特性分析.

主要成果:

  • 莫尔普提取物显示TPC为138.2毫克GAE/g和显著的抗氧化活性 (ABTS IC50: 115.2毫克/L).
  • 提取物表现出显著的α-氨基酶抑制,对人类纤维细胞无细胞毒性.
  • 与对照组相比,强化面包和饼干表现出增强的TPC和抗氧化能力.
  • 强化通过抑制微生物生长,延长了产品的保质期.
  • 与MOLP提取物增强的产品比使用MOLP的产品获得更高的感官偏好评分.

结论:

  • 莫林加叶粉及其富含醇的提取物是增强谷物制品的有效天然添加剂.
  • 使用MOLP提取物的强化改善了面包和饼干的营养价值,抗氧化特性和微生物稳定性.
  • 这种方法提供了一种可持续的策略来打击营养不良,并提高广泛消费的食品的质量.