融合微封装大提取物作为生物活性成分,用于制造功能软奶酪
Tarek Nour Soliman1, Ahmed Behdal Shazly2, Mahmoud Abd El-Aziz1
1Dairy Department, Institute of Food Industries and Nutrition Research, National Research Centre, P.O. 12622, Giza, Egypt.
Scientific reports
|April 26, 2025
概括
封装大提取物 (EGE) 被纳入软奶酪中,增强其抗氧化活性和整体质量. 这种功能性的乳制品提供了一种有前途的方法来减少大.
科学领域:
- 食品科学与技术 食品科学与技术
- 乳制品科学 乳制品科学
- 营养科学 营养科学
背景情况:
- 大提取物 (GE) 具有有益的生物活性,但具有强烈的味道.
- 封装技术可以提高生物活性化合物的稳定性和输送.
- 功能性食品旨在提供超出基本营养的健康益处.
研究的目的:
- 开发一种功能性软奶酪,增添封装大提取物 (EGE).
- 评估EGE对软奶酪的物理化学,感觉和抗氧化特性的影响.
- 评估EGE在减少奶酪中大的强烈风味方面的潜力.
主要方法:
- 大提取物 (GE) 用阿拉伯糖 (GA) 和乳清蛋白分离物进行封装.
- 封装的GE (EGE) 和自由的GE (FGE) 被添加到超过 (UF) 软奶酪配方中 (0.2%和0.4%).
- 在30天内,分析了奶酪样本的物理化学特性,质地,感官属性,扫描电子显微镜 (SEM) 和激素清除活动.
主要成果:
- 与FGE (22.12%) 和对照 (13.64%) 相比,EGE强化的UF软奶酪显示出明显更高的自由基清除活性 (25.14%),与FGE (22.12%) 和控制 (13.64%) 相比.
- EGE强化导致了更硬和更的质地.
- 感官评估表明,用0.2%的EGE强化奶酪具有最高的整体质量评级.
结论:
- 封装大提取物是一种有效的策略,可以增强软奶酪的生物活性.
- EGE强化为开发具有改善健康益处和减少大味道的功能性乳制品提供了一个有前途的方法.
- 这项研究为创造具有功能特征的独特乳制品提供了新的机会.
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