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素水合物纳米乳液的配方,用于强化酸奶
M Supriya1, Radhakrishnan Preetha1, S Asmath Mubeena1
1Department of Food Process Engineering, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Chengalpattu 603203 India.
Journal of food science and technology
|January 27, 2025
概括
凯捷辛水合物纳米乳液增强酸奶的抗氧化活性和稳定性. 这种配方改善了儿茶素的生物可用性,减少了苦味,并增强了有益的细菌,为食品强化提供了优越的选择.
科学领域:
- 食品科学与技术 食品科学与技术
- 纳米技术纳米技术
- 营养保健品 营养保健品
背景情况:
- 甲基素水合物 (CH) 是一种强大的抗氧化剂聚,其生物可用性和稳定性不佳.
- 纳米乳液配方可以提高像CH.CH.这样的生物活性化合物的输送和有效性.
- 用抗氧化剂强化酸奶为改善健康益处提供了一个有希望的途径.
研究的目的:
- 使用超声波制造,开发一种稳定的甲基素水合物纳米乳液.
- 将CH纳米乳液融入酸奶中,以增强其抗氧化特性和保质期.
- 评估纳米化CH对酸奶感官属性和微生物特征的影响.
主要方法:
- 通过超声波和优化参数 (2分钟,40%的振幅,1.61:1的乳化剂/油比) 制备纳米乳液.
- 使用传输电子显微镜 (TEM),FTIR和拉曼光谱学对纳米乳液的表征.
- 将CH纳米乳液纳入酸奶和保质期分析,包括自由基清除活性,稳定性和感官评估.
主要成果:
- 优化的超声波产生了一个稳定的CH纳米乳液,具有球状滴 (78.4nm大小,-57.56mV泽塔电位).
- 与纯CH (YCH) 酸奶相比,用CH纳米乳液 (YCHN) 增强的酸奶表现出更高的自由基清除活性和稳定性.
- 与普通酸奶相比,YCHN表现出增强的感官属性和更高的乳酸菌数量 (9.3 log CFU/mL).
结论:
- 凯捷辛水合物纳米乳液是一种有效的输送系统,可以增强酸奶中的抗氧化活性.
- 这种纳米配方改善了儿茶素的生物可用性,并减少了其不必要的苦味和性.
- 该研究强调了YCHN在功能性食品开发和改善健康结果方面的潜力.
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