在真空浸山姆豆零食的体外消化:Pediococcus acidilactici活力和果种子多醇生物可访问性
Alba Cecilia Durán-Castañeda1, Adela Yolanda Bueno-Durán2, Manuel Iván Girón-Pérez2
1Instituto Tecnológico de Tepic, Tecnológico Nacional de México, Av. Tecnológico No 2595, Col. Lagos del Country, Tepic CP 63175, Nayarit, Mexico.
真空浸增强了豆零食的益生菌和多. 试验室消化显示了可变的益生菌生存率和多生物可访问性,表明潜在但需要优化.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 益生菌和聚醇等功能成分越来越多地被纳入食品中.
- 植物性零食提供了提供这些生物活性化合物的多功能矩阵.
- 真空浸 (VI) 是一种用于增强溶液进入食品矩阵的技术.
研究的目的:
- 为了研究真空浸的豆零食的体外消化,这些零食中含有Pediococcus acidilactici和果种子多.
- 在模拟的胃肠道条件下评估细菌存活率和多的生物可访问性.
- 评估VI对这些功能组件的稳定性和有效性的影响.
主要方法:
- 使用真空浸泡果种子提取物和/或Pediococcus acidilactici来制备豆零食.
- 治疗方法的抗菌活性对病原体进行了评估.
- 在体外消化模型被用来模拟胃肠道条件.
- 在整个消化过程中测量了总溶性 (TSP) 含量和Pediococcus acidilactici的活力.
主要成果:
- 真空浸显著增加了总可溶性 (TSP) 含量,高达400%.
- 在体外消化过程中,Pediococcus acidilactici的活力波动,从10^6到10^4日志CFU/g.
- 聚醇的生物可访问性在11%至30%之间,肠道部分的TSP在1.95至6.54毫克GAE/g之间.
- 对病原体的抗微生物活性有限.
结论:
- 真空浸是将益生菌和聚醇纳入植物性零食的一个有前途的方法.
- 需要进一步优化,以提高Pediococcus acidilactici在消化过程中的稳定性和多的有效性.
- 这项研究提供了有关豆零食中功能成分生物可访问性的见解.
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