在功能性酸奶中推进益生菌输送:在益生菌基矩阵中封装
Konstantina Theodora Laina1, Christina Drosou1, Georgia Frakolaki1
1School of Chemical Engineering, Zografou Campus, National Technical University of Athens, 9 Heroon Polytechniou St., 15780 Athens, Greece.
Foods (Basel, Switzerland)
|April 26, 2025
概括
这项研究开发了功能性酸奶与封装益生菌使用电雾化改善肠道健康. 电子喷雾保护益生菌,确保最终酸奶产品中的高生存率和可生存数量.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 益生菌提供健康益处,但需要对胃肠道疾病进行保护.
- 功能性食品旨在通过特定成分增强健康.
- 在食品矩阵中保持益生菌的生存能力和有效性是一项挑战.
研究的目的:
- 开发一种功能性酸奶,富含封装益生菌.
- 为了提高益生菌的稳定性,生物可用性和受控释放.
- 为了确保活跃的益生菌细胞数量超过10^7CFU/g,同时保持感官质量.
主要方法:
- 使用益生菌基质 (胰岛素,乳清蛋白分离物) 封装Lacticaseibacillus rhamnosus LGG®.
- 电喷 (电动力处理) 和冷干燥封装方法的比较.
- 评估封装效率,结构特征 (SEM),胃肠道存活率,储存稳定性和感官评估.
主要成果:
- 在胃肠道条件下,电子喷雾产生了最高的益生菌生存率 (高达76%).
- 封装的益生菌在酸奶中保持了1.6-1.8 × 10^7 CFU/g的可活性计数.
- 电子喷射的益生菌表现出更密集的结构,提供了更好的保护.
- 功能性酸奶在储存60天后表现出可接受的感官特征.
结论:
- 电子喷雾是一种有前途的方法,用于开发功能性食品,并增强益生菌输送系统.
- 这种方法可以带来更好的以健康为导向的乳制品,具有显著的益生菌益处.
- 封装技术是克服益生菌稳定性和食品应用中的有效性挑战的关键.
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