亚麻粘液 - 稳定双乳液,用于在子奶冰淋中提供维生素D:体外稳定性和储存:
Zohreh Didar1, Mohammad Hossein Haddad Khodaparast2, Behzad Goharjoo3
1Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran.
Journal of food science and technology
|April 4, 2025
概括
亚麻粘液稳定维生素D双乳液在模拟的肠道条件下增强其释放. 强化子冰淋显示出良好的维生素D稳定性,并在信息披露后改善了购买意图.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 材料科学 材料科学 材料科学
背景情况:
- 食品中维生素D的强化对公众健康至关重要.
- 开发稳定且可生物利用的维生素D输送系统仍然是一个挑战.
- 亚麻粘液为食品乳液提供了一个有前途的天然稳定剂.
研究的目的:
- 使用亚麻粘液制造富含维生素D的双重乳液.
- 为了将这种乳液融入子奶冰淋中.
- 为了评估强化冰淋的稳定性,体外释放和感官属性.
主要方法:
- 用含有维生素D的亚麻粘液稳定双重乳液的制造.
- 用维生素D双乳液 (5微克/100克) 强化子奶油冰淋.
- 评估体外维生素D释放 (模拟胃和小肠),储存稳定性 (28天) 和使用文字突出显示的感觉特征.
主要成果:
- 双乳液结构在模拟的肠道条件下显著增强了维生素D的释放 (94.8%的释放).
- 在储存28天期间,没有观察到维生素D含量的显著变化 (p>0.05).
- 感官评估显示,对照组和强化冰淋之间没有显著差异,但在信息披露后,购买意图有显著差异.
结论:
- 亚麻粘液是有效的稳定维生素D在双重乳液的食品强化.
- 强化的子冰淋显示出良好的维生素D生物可用性和稳定性.
- 消费者对产品的感知和购买意图可能会受到产品丰富性信息的影响.
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