使用多醇微囊增加豆奶的稳定性
Mariana Larrauri1,2, Claudia M Asensio1,2, María P Martín2
1Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Av. Velez Sarsfield 1611, 5016 Córdoba, Argentina.
Journal of food science and technology
|February 27, 2024
概括
添加自由或微封装的花生皮聚醇,可以增强大豆奶的化学,微生物和感官稳定性. 微封装保护这些抗氧化剂,改善饮料的功能性质.
科学领域:
- 食品科学 食品科学 食品科学
- 食品化学 食品化学
- 食品微生物学 食品微生物学
背景情况:
- 功能性饮料正在引起行业的兴趣.
- 添加抗氧化剂到食品中,带来了生物活性保护的挑战.
- 豆奶的健康益处可以通过添加花生皮多来增强.
研究的目的:
- 为了评估储存期间添加花生皮聚醇的豆奶中的化学,抗氧化,微生物和感官变化.
- 为了比较自由花生皮提取物 (BEA) 与大豆奶中的微封装聚醇 (MCBEA) 的作用.
- 评估微封装作为一种在食品矩阵中保护多的方法.
主要方法:
- 准备了豆奶样本:对照 (C),花生皮提取物 (BEA) 和微封装聚醇 (MCBEA).
- 样品在4°C下保存30天.
- 进行了化学 (氧化物,六),抗氧化剂 (DPPH抑制,含量),微生物 (细菌生长) 和感官分析.
主要成果:
- 与对照组相比,添加多 (BEA和MCBEA) 改善了大豆奶的化学,微生物和感官稳定性.
- BEA和MCBEA样本显示了较低的氧化物,六次性,细菌生长,氧化风味和甜味.
- 免费花生皮提取物 (BEA) 的总含量和抗氧化活性高于微封装多 (MCBEA).
结论:
- 添加多醇可以提高大豆奶的稳定性和质量属性.
- 聚醇的微封装保护这些化合物,并允许在豆乳基质内控制释放.
- 聚烯微封装是一种可行的策略,可以改善饮料的功能性质.
关键词:
抗氧化剂是一种抗氧化剂.微囊 微囊是一种微囊.这是一个花生花生,花生花生.烯酸 (Phenol) 是一种豆乳kkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkk 在这里可以看到更多的图片
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