基于多层纳米乳液系统的素强化酸奶的质量评估和储存试验
Jung A Ko1, Jeehye Kim1, Hansol Doh2
1Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul, 02841 Republic of Korea.
Food science and biotechnology
|January 15, 2024
概括
这项研究开发了一种含有素的纳米乳液,以克服其在食品中的局限性. 提升的酸奶质量证明了其作为一种新,营养丰富的食品产品的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 材料科学 材料科学 材料科学
背景情况:
- 素提供健康益处,但由于尖性,气味和溶解性差,在食品中面临应用挑战.
- 开发有效的输送系统对于将素纳入食品至关重要.
研究的目的:
- 为了创建一个多层纳米乳液,使用奇托和氨酸进行素的输送.
- 评估这种纳米乳液在储存期间对素强化酸奶的质量属性的影响.
主要方法:
- 合成了一种多层纳米乳液,以封装素,掩盖其不良的感觉特性.
- 素纳米乳液被添加到酸奶中,其度各不相同 (0-15%,w/v).
- 酸奶的质量参数 (pH,酸度,粘度,乳酸细菌) 被监测了21天,并应用了多变量统计分析.
主要成果:
- 多层纳米乳液有效地掩盖了素的尖性和气味.
- 补充素纳米乳液的酸奶在整个21天的储存期内显示了可接受的质量参数.
- 多变量分析证实了强化酸奶的稳定性和质量.
结论:
- 含有素的多层纳米乳液是将素纳入酸奶的可行策略.
- 这种方法提高了素在食品矩阵中的物理化学稳定性和感官属性.
- 加上素的酸奶是一种有前途的新型食品,具有潜在的营养益处.
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