通过冷干燥微封装增强亚麻油的马和牛奶:物理化学和营养特性
Jolanta Gawałek1, Dorota Cais-Sokolińska1, Joanna Teichert1
1Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, Poland.
Foods (Basel, Switzerland)
|January 25, 2025
概括
在马牛奶粉中微封装亚麻油,与牛奶粉相比,它提供了优越的物理化学和营养益处. 马牛奶产品显示出增强的健康特性,使它们成为更健康的替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品技术 乳制品技术
- 营养生物化学 营养生物化学
背景情况:
- 亚麻油富含有益的脂肪酸,但其氧化是令人担忧的.
- 微封装可以保护敏感油,改善粉末的性能.
- 与牛奶相比,马牛奶具有独特的营养和物理化学特征.
研究的目的:
- 为了比较冷干燥的亚麻油的物理化学和营养特性,在母牛和母马牛奶中微封装.
- 评估微封装对粉末特性和脂肪酸概况的影响.
- 评估不同牛奶来源和强化剂对健康的影响 (动脉生成和血栓生成指数).
主要方法:
- 亚麻油通过冷干燥在牛奶 (CM) 和马牛奶 (MM) 中进行微封装.
- 物理化学性质的比较分析:湿度,水活动,粒子大小分布 (PSD),散装密度,流动性和颜色.
- 营养分析:脂肪酸概况,乙醇性指数 (AI),血栓性指数 (TI),高胆固醇血脂肪酸指数 (HcFA),低胆固醇血酸 (DFAs),高胆固醇血酸含量 (OFA) 和n-6/n-3脂肪酸比.
主要成果:
- 与牛奶产品 (CMFO,CM) 相比,马牛奶产品 (MMFO,MM) 的湿度,水活性较低,复制乳液滴滴尺寸较小.
- 马牛奶产品显示出明显更好的流动性和更低的颗粒大小分布.
- 马牛奶产品的动脉动脉生成和血栓生成指数明显较低,这表明心血管健康益处有所改善. 强化改善了特定的脂肪酸概况.
结论:
- 与母牛奶相比,在马牛奶中微封装亚麻油会产生具有优越的物理化学特性和增强的健康益处的粉末.
- 马牛奶制成的粉末是亚麻油的有希望的载体,提供更好的稳定性和营养价值.
- 该研究强调马牛奶作为一种潜在的健康替代牛奶,用于功能性食品的发展.
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