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功能性面包与封装的维生素C和鱼油:营养,技术和感官属性
Angelo Uriho1,2, Kaiwen Chen1,2, Fanlin Zhou1,2
1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
Antioxidants (Basel, Switzerland)
|November 27, 2024
概括
在面包中封装维生素C和鱼油可以改善营养素的保留和质量. 结合这些封装的营养素增强了稳定性,减少了脂质氧化,并掩盖了鱼味,创造了卓越的功能面包.
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
- 材料科学 (封装) 材料科学 (封装)
背景情况:
- 面包强化增强了营养价值,但在过程中生物活性成分的稳定性是一个挑战.
- 自由的生物活性成分可能会对面包质量产生负面影响,因为面包烤的敏感性.
- 封装提供了一个潜在的解决方案,可以在食品加工过程中保护敏感的营养素.
研究的目的:
- 研究将封装的维生素C (甲酸和盐) 和鱼油添加到面包中的稳定性和质量影响.
- 评估结合封装维生素C和鱼油对面包营养和感官特性的协同效应.
- 通过封装来确定功能性面包多营养强化最佳策略.
主要方法:
- 面包配方是用封装的甲酸,甲酸,甲酸和鱼油 (乳液和凝) 制备的.
- 在后评估了封装营养素 (甲酸,乙酸[EPA],多可萨赫萨酸[DHA]) 的稳定性.
- 分析了面包质量参数,包括特定的体积,质地,水分含量,脂质氧化 (氧化值) 和感官属性 (味道).
主要成果:
- 与非组合形式相比,组合鱼油乳液显著增加了封装维生素C形式的保留.
- 组合的维生素凝增强了DHA保留和降低了脂质氧化,其中亚酸组 (~70%),EPA (~88%) 和DHA (~95%) 的保持率最高.
- 维生素凝对特定体积产生了积极的影响,鱼油乳液则产生了负面影响;它们的组合对体积产生了中性影响,并且具有与控制面包相似的纹理.
- 使用酸凝和鱼油乳液的功能性面包显示出最高的水分 (45.87%),增加了结合水,并有效地掩盖了鱼味.
结论:
- 封装维生素C和鱼油,特别是在组合形式 (凝和乳液),提高营养稳定性和面包质量.
- 封装维生素C和鱼油之间的协同作用可以改善营养的保留,减少氧化,减轻不良味道.
- 将封装技术与多营养强化技术相结合,为开发高质量的功能性面包提供了一个有希望的方法.
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