调制微封装的初子油基奶油
Nameer Khairullah Mohammed1, Nurul Hawa Ahmad2,3, Belal J Muhialdin4
1Department of Food Science, College of Agriculture, Tikrit University, Tikrit, 3400 Iraq.
Journal of food science and technology
|February 8, 2024
概括
这项研究开发了一种使用喷雾和流化床干燥的初级子油 (VCO) 乳. 聚合改善了奶油的特性,增强了氧化稳定性,延长了保质期.
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
- 化学工程是化学工程的重要组成部分.
背景情况:
- 处女子油 (VCO) 由于其健康益处而受到重视,但易受脂质氧化.
- 开发稳定的基于VCO的产品,如奶油,需要有效的加工和稳定技术.
- 了解加工和储存对VCO奶油氧化稳定性的影响,对于产品开发至关重要.
研究的目的:
- 使用两阶段的干燥过程 (喷雾干燥,然后是液化床干燥) 制造初级子油 (VCO) 奶油.
- 在各种储存条件下评估VCO奶油的物理化学特性和氧化稳定性.
- 评估聚合技术在稳定VCO对脂质氧化的有效性.
主要方法:
- 通过喷雾干燥和液化床干燥生产VCO奶油.
- 物理化学分析包括含水量,可溶性,水活性和散装密度.
- 在不同温度 (4°C,25°C,38°C) 下使用过氧化物值 (PV),DPPH激素清除活性和8周的全含量 (TPC) 的氧化稳定性评估.
主要成果:
- 聚合物显著改善了奶油的特性:水分含量 (4.34%),溶解度 (85.2%),水活性 (0.32%) 和散装密度 (0.36 g/cm3).
- 在4°C和25°C保存8周时,聚合的VCO奶油表现出良好的氧化稳定性.
- 在38°C保存的奶油呈现出快速降解,表明温度敏感性.
结论:
- 聚合技术有效地改善了VCO奶油的物理化学特性.
- 开发的VCO奶油表现出良好的氧化稳定性,特别是在较低的储存温度下.
- 聚合增强了处女子油对脂质氧化的稳定性,延长了其保质期.
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