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基于东方成分的减少W₁/O/W₂乳液的稳定和感觉/技术特征

Jiseon Lee¹, Yeong Mi Byeon¹, Mi-Jung Choi¹

¹Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.

|February 16, 2025

概括

植物提取物增强食物的度感知,提供一种减少摄入量的自然方法. 石竹,莲花根和中国白菜提取物的最佳混合物改善了味道和乳液稳定性.

科学领域:

食品科学食品科学食品科学
感官科学感官科学
营养科学营养科学

背景情况:

高盐摄入量是一个全球性的健康问题.
在保持口感的同时减少食品中的是具有挑战性的.
天然成分为减少提供了潜在的解决方案.

研究的目的:

为了研究植物提取物增强食物中的度感知.
评估这些提取物对乳液稳定性的影响.
探索一种减少食品应用中的含量的自然策略.

主要方法:

植物提取物的化学和感官特性分析.
将提取物纳入高内部相双乳液与NaCl.
确定最佳的提取物比率 (例如,SLC253:石竹,莲花根,中国卷心菜).
评估度感知,乌玛米增强和乳液稳定性 (滴滴大小, ζ-潜在).

主要成果:

植物提取物,特别是SLC253配方,显著增强了度感知.
提取物中的高氨基酸含量有助于协同的乌玛米和度.
乳液稳定性得到改善,其证据是液滴大小减少和z-电位增加,防止凝聚.
这些发现表明,在不影响感官吸引力的情况下,减少的可行方法.

结论:

植物提取物有效提高度感知和改善乳液稳定性.
提取物的氨基酸概况在感官增强中起着关键作用.
这种方法提供了一种有希望的自然策略,可以减少食品中的,促进更健康的饮食.

关键词:

高内部相位双乳液高内部相位双乳液.减少盐分减少盐分增强盐味,增加盐味.稳定的稳定性稳定的稳定性植物提取物植物提取物

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