肌纤维蛋白凝中抗氧化剂,多,物理和感官变化 补充了富含多的植物添加剂
Katarzyna Leicht1, Charles Odilichukwu R Okpala2, Paulina Nowicka3
1Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego, 50-630 Wroclaw, Poland.
Nutrients
|April 12, 2025
概括
在蛋白质凝中添加富含多的植物添加剂,如黑胡果果和草本提取物,可以提高抗氧化能力并改善味道. 这些功能成分增强了新型食品的营养价值和感官吸引力.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 生物化学 生化学
背景情况:
- 植物性添加剂,如黑胡卜和草本提取物,已知有健康益处.
- 将它们纳入蛋白质矩阵可以增强食物的特性.
研究的目的:
- 为了评估富含多醇的植物添加剂对肌纤维蛋白凝的影响.
- 评估营养价值,抗氧化剂潜力和感官质量的增强.
主要方法:
- 用植物添加剂丰富肌纤维蛋白凝.
- 抗氧化剂活性评估 (ABTS,DPPH,FRAP测试) 进行.
- 分析聚烯概况,物理化学性质和感官评估.
主要成果:
- 富含生物活性化合物的凝显示抗氧化活性增加.
- 黑胡卜增强了多醇含量和抗氧化能力,影响了颜色.
- 草本提取物改善了抗氧化能力,香味,营养特征和氧化稳定性.
结论:
- 富含多的添加剂显著提高了蛋白质凝的抗氧化能力,营养价值和感官吸引力.
- 黑胡卜和特定的草本提取物是有效的功能成分.
- 这些发现支持以消费者为导向的功能性食品的发展.
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