相关实验视频
Updated: Jun 25, 2026
07:44
Analysis of Fatty Acid Content and Composition in Microalgae
Published on: October 1, 2013
60.0K
宏观和微藻类添加对蔬菜奶油的营养,物理化学,感觉和功能性质的影响
Teresa Muela1, Adela Abellán1, Cindy Bande-De León1
1Department of Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Campus de los Jerónimos, 30107 Murcia, Spain.
Foods (Basel, Switzerland)
|June 19, 2024
概括
将藻类添加到蔬菜奶油中可以增加蛋白质和含量. 这种增强的藻类注入奶油提供了更好的营养和可比的感官吸引力,支持新的健康声明.
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
- 海洋生物技术 海洋生物技术
背景情况:
- 藻类越来越多地因其健康益处和在食品工业中的潜力而得到认可.
- 蔬菜奶油可以增强,以改善营养特征并支持健康声明.
- 精选的宏藻 (Ascophyllum nodosum) 和微藻 (金色Chlorella vulgaris) 提供独特的营养和感官特性.
研究的目的:
- 评估结合Ascophyllum nodosum和金色Chlorella vulgaris对蔬菜奶油营养和功能性质的影响.
- 评估基于藻类结合的营养和健康声明的潜在引入.
- 为了比较藻类丰富的感觉,物理化学和生物活性与对照蔬菜奶油.
主要方法:
- 制备了两种蔬菜奶油:一种是对照剂 (CTRL),另一种是富含大藻 (Ascophyllum nodosum) 和微藻 (金色Chlorella vulgaris) (CV-AN) 的.
- 分析了物理化学性质,蛋白质含量,值,抗氧化活性和抗高血压性质.
- 通过感官面板进行感官评估.
主要成果:
- CV-AN蔬菜奶油的蛋白质含量,含量和抗氧化活性显著增加 (p < 0.05).
- 在CV-AN和CTRL之间,没有观察到抗高血压活性或感官可接受性的显著差异.
- 藻类的结合导致了营养上改进的产品,具有与对照组相比较的感官属性.
结论:
- 结合使用Ascophyllum nodosum和金色Chlorella vulgaris有效地提高了蔬菜奶油的营养特征.
- 丰富的蔬菜奶油是蛋白质和的良好来源,使相关的标签声明成为可能.
- 藻类强化提供了一种可行的策略,可以提高加工食品的健康益处和市场吸引力,而不会影响感官质量.
相关概念视频
01:28Overview of Algae
The kingdom Archaeplastida encompasses red and green algae, along with land plants. Unlike other protists with chloroplasts that arose through secondary endosymbiosis, only red and green algae originated from primary endosymbiotic events. This diverse group of eukaryotic organisms contains chlorophyll and performs oxygenic photosynthesis.Algae exist in various forms, from large brown kelp in coastal waters to green scum in puddles and stains on rocks or soil. Some species are responsible for...
01:23Red Algae
Red algae, also known as rhodophytes, are primarily found in marine environments, though some species inhabit freshwater and terrestrial ecosystems. These organisms exist in both unicellular and multicellular forms, with some multicellular varieties reaching macroscopic sizes.As phototrophic organisms, red algae contain chlorophyll a; however, their chloroplasts lack chlorophyll b. Instead, they possess phycobiliproteins, which serve as major light-harvesting pigments, similar to those found in...
01:23Microbial Spoilage of Food
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
01:25Biofuels
The microbial conversion of organic matter into biofuels holds potential as a renewable energy source. Among biofuel sources, microalgae are recognized as a highly efficient and adaptable feedstock for biodiesel production, owing to their rapid biomass accumulation, elevated lipid productivity, and capacity to proliferate in diverse aquatic systems, including freshwater, marine, and wastewater habitats. Unlike terrestrial crops, microalgae do not compete for land and can achieve significantly...