类对八酸酸粉微囊中脂溶性维生素的稳定性的影响
Jiandong Li1, Xiang Liu2, Wenli Zhu2
1Key Laboratory of Biomass Chemical Engineering of Ministry of Education, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, PR China.
Food chemistry
|February 14, 2025
概括
将类添加到改性粉微囊中显著改善了维生素A酸盐的稳定性. 这种类添加剂增强了营养的保留,并显示出强化其他食品的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 营养成分封装 营养成分封装
- 材料科学 是一种材料科学.
背景情况:
- 奥氏酸无水化物改性粉是一种常见的食品封装剂.
- 用这种粉制成的微囊可能对营养素的储存稳定性不佳.
- 维生素A酸盐的稳定性对于食品强化至关重要.
研究的目的:
- 为了提高维生素A酸盐在微囊中的稳定性.
- 为了研究五种不同对微稳定性的影响.
- 评估在增强其他营养素方面的潜力.
主要方法:
- 使用改性粉进行维生素A酸盐的微封装.
- 加入五种不同的作为添加剂.
- 在压力条件下评估维生素A酸保留和封装效率 (60°C4周).
- 测试大米的胆化封装.
主要成果:
- 体显示出抗氧化特性,并改善了乳液稳定性.
- 维生素A酸盐的保留在60°C下在4周内增加了22%.
- 封装效率保持在97%以上.
- 米成功增强了胆醇的稳定性.
结论:
- 类添加剂显著提高了维生素A酸微囊的储存稳定性.
- 观察到的稳定性增强归因于的协同抗氧化和乳液稳定作用.
- 米对增强其他封装营养素的稳定性显示出有希望,扩大了其应用潜力.
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