相关实验视频
Updated: May 12, 2026
04:41
Measuring Lactase Enzymatic Activity in the Teaching Lab
Published on: August 6, 2018
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具有潜在功能性的无乳糖冰淋,含有 CSL3 的 Lacticaseibacillus casei,生和蜂蜜
Khadija Bezerra Massaut1, Elisa Dos Santos Pereira1, Angela Nunes Moreira2
1Laboratory of Food Microbiology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS, Brazil.
概括
这项研究开发了一种无乳糖冰淋,使用生和蜂蜜,成功保存了益生菌Lacticaseibacillus casei CSL3. 功能性冰淋显示出高抗氧化活性和消费者接受度,这表明市场潜力良好.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 营养 营养 营养 营养 营养
背景情况:
- 没有乳糖的乳制品有需求.
- 益生菌提供健康益处,但需要合适的输送矩阵.
- 结合生和蜂蜜等功能成分可以增强产品的吸引力和健康特性.
研究的目的:
- 为了创建一个功能性的,无乳糖的冰淋,结合生和蜂蜜.
- 评估Lacticaseibacillus casei CSL3在冷储存和模拟胃肠道运输期间的生存情况.
- 评估开发的冰淋的抗氧化能力和消费者接受度.
主要方法:
- 没有乳糖的冰淋配方用生,蜂蜜和Lacticaseibacillus casei CSL3.
- 在冷存储180天和模拟胃肠道 (GIT) 条件下的60天内对益生菌生存能力的评估.
- 进行了近距离组成,抗氧化活性,物理化学性质 (颜色,pH,酸度,融合,密度,超标) 和感官分析.
主要成果:
- 在整个储存和模拟GIT条件下,Lacticaseibacillus casei CSL3的生存能力保持在7 log CFU/g以上.
- 冰淋表现出显著的抗氧化活性和高化合物含量,表明了益生菌的潜力.
- 物理化学分析显示了理想的产品特性,包括良好的超越和融合特性.
结论:
- 开发的无乳糖冰淋作为有效的矩阵,提供可行的益生菌.
- 该产品显示出强大的市场潜力,消费者接受度高 (95.19%) 和购买意向高 (>96%).
- 这种功能性冰淋为通过食品增加益生菌摄入量提供了一个有希望的途径.
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