维生素A的稳定性在使用不同强化策略生产的强化加里储存期间
Eline Van Wayenbergh1, Abena A Boakye2, Jolien Baert1
1KU Leuven, Department of Microbial and Molecular Systems (M²S), Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Heverlee, Belgium.
NPJ science of food
|December 20, 2024
概括
用维生素A强化加里对于对抗缺乏症至关重要. 红棕油被证明是最有效的,在储存八周后,维生素A的保留量是其他方法的四倍.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 公共卫生 公共卫生
背景情况:
- 维生素A缺乏是全球严重的健康问题,特别是在依赖于谷物等主食的地区.
- 加里是一种流行的西非麻豆产品,是维生素A强化的潜在载体.
- 维生素A固有的不稳定性对有效的食品强化构成了重大挑战.
研究的目的:
- 为了评估不同维生素A强化策略的有效性,Gari.
- 为了评估烤小麦对强化加的维生素A (乙烯基棕酸) 稳定性的影响.
- 为了比较不同来源的维生素A的长期稳定性 (网棕酸盐,红棕油,黄色麻豆) 在加里.
主要方法:
- 用不同的方法对加维他命A强化的加里进行了加快储存研究.
- 维生素A的含量和保留在加快储存条件下随着时间的推移 (4周和8周) 测量.
- 在各种强化策略中对维生素A保留百分比的比较分析.
主要成果:
- 烤的小麦在加里中提供了有限的维生素A (二甲) 稳定,在4周后保持34%,而没有的维生素A保持率为19.4%.
- 红棕油的强化表明,与添加乙烯基棕酸或使用黄色木相比,维生素A的稳定性更高.
- 经过8周的时间,红棕油增强的加里比其他两种方法保留了4倍以上的维生素A (22.6%).
结论:
- 虽然烤小麦提供了一些稳定性,但它不是加里维生素A强化的最佳策略.
- 红棕油强化成为提高加利的维生素A含量最有希望和最稳定的方法.
- 用维生素A有效强化加里,特别是使用红棕油,有很大的潜力来解决脆弱人群的维生素A缺乏症.
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