通过环保技术提取的卡拉基南的评估,作为化基质的来源,具有潜在的食品应用
Milena Álvarez-Viñas1, Herminia Domínguez1, María Dolores Torres1
1CINBIO, Universidade de Vigo, Department of Chemical Engineering, 32004, Ourense, Spain.
International journal of biological macromolecules
|September 5, 2024
概括
使用环保方法提取的红色藻中的胡卜素显示出作为食品添加剂的潜力. 红和Sarcopeltis skottsbergii carrageenans形成了适合食品应用的坚固的凝.
科学领域:
- 海洋生物技术 海洋生物技术
- 食品科学与技术 食品科学与技术
- 合化合物 合化合物 是一种合化合物.
背景情况:
- 红色大藻类是类化合物的重要来源,如卡拉基南.
- 卡拉基南在食品工业中越来越多地被用作植物性替代动物制造的等.
- 寻求环保的提取方法,以实现可持续的食品添加剂生产.
研究的目的:
- 评估来自四种红色大藻类 (Chondrus crispus,Mastocarpus stellatus,Sarcopeltis skottsbergii,Gigartina pistillata) 的卡拉基南的食品添加剂潜力.
- 根据欧洲纯度法规,评估水热提取的卡拉基南的适用性.
- 描述卡拉基南基矩阵的凝性质和质性行为.
主要方法:
- 从精选的红色大藻类物种中提取卡拉基南的水热提取.
- 化学分析用于纯度评估 (硫酸盐和含量).
- 风湿学测量以评估凝强度 (G') 和在不同盐度 (NaCl,CaCl2,KCl) 和合物度 (1-5%) 下的行为.
主要成果:
- 来自Chondrus crispus和Sarcopeltis skottsbergii的胡卜素符合食品添加剂的纯度要求.
- 由这些胡卜素形成的凝表现出强烈的凝状行为 (G'>G'') 和频率独立性.
- 与商业对照相比,KCl配方的凝显示出明显更高的G'值 (100-1000Pa) (约. 10 Pa) 的时间.
- 所有的凝在冷藏3个月后都显示出矩阵强化,没有协同作用.
- 颜色测量分析显示,红黄色的色调与中度轻度 (约60%).
结论:
- 来自Chondrus crispus和Sarcopeltis skottsbergii的水热提取的卡拉基南适合制备食品级的凝基质.
- 与商业产品相比,这些海藻衍生的合物具有优越的凝性能.
- 这些发现支持使用这些特定的红色大藻作为食品添加剂的可持续来源.
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