乳液与辅助剂乳液作为α-托科法醇输送系统:在体外消化过程中的配方优化和行为
J M Fernandes1, J F Araújo1, R F S Gonçalves1
1Centre of Biological Engineering, University of Minho Braga, Portugal.
Food research international (Ottawa, Ont.)
|August 15, 2024
概括
油入水乳液 (EM) 有效地封装功能性食品的生物活性化合物. 新型辅助剂乳液 (EXC) 增强天然食品化合物的生物可用性,显示出食品应用的巨大潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 合体和表面化学
- 营养科学 营养科学
背景情况:
- 油在水乳液 (EM) 是为封装功能性食品中的脂友化合物而建立的.
- 助剂乳液 (EXC) 是一种新的方法,可以提高天然食品生物活性物质的生物可用性.
研究的目的:
- 为了比较EM和EXC的稳定性和功能,作为α-托科菲罗尔的输送系统.
- 评估乳液成分对颗粒大小和稳定性的影响.
- 为了评估在体外消化过程中α-托科菲罗尔的保护和生物可访问性.
主要方法:
- 使用玉米油和莱西丁,优化通过实验设计的油在水乳液的配方.
- 粒子大小的表征,多分散性指数和60天内的稳定性.
- 在体外消化研究,以评估α-托科菲罗尔的稳定性和生物可访问性.
主要成果:
- 最佳配方 (3%的莱西丁,5%的油) 产生了小颗粒大小和高稳定性.
- α-托科菲罗尔封装没有显著改变乳液结构.
- 乳液在消化过程中为α-托科菲罗尔提供了更好的保护 (EM稳定性<50%,EXC稳定性<29%).
- 无论是EM还是EXC,都显著提高了α-托可法醇的生物可访问性 (82-92%的EM,87-90%的EXC).
结论:
- 乳液 (EM) 是封装生物活性化合物的更有效的载体.
- 辅助剂乳液 (EXC) 显示出显著的潜力,可以在没有额外加工的情况下改善天然食品生物活性物的生物可用性.
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