制备,消化和储存微封装的神经酸丰富结构化脂胆
Xun Ang1,2, Hong Chen3, Jiqian Xiang4
1Food Science Programme, School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand.
Molecules (Basel, Switzerland)
|May 14, 2025
概括
使用乳清蛋白分离物和马尔托德克斯来封装以神经酸丰富的结构化脂 (NA-丰富的SPL),提高了其稳定性和消化能力. 在储存期间,MC-FD配方显示出卓越的物理和化学稳定性.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 结构化脂 (SPL) 对于营养提供至关重要.
- 神经酸 (NA) 是一种重要的omega-3脂肪酸,具有潜在的健康益处.
- 需要有效的封装来保持NA的特性并提高生物可用性.
研究的目的:
- 用于封装以神经酸丰富的结构化脂 (以NA丰富的SPL).
- 评估封装NA丰富SPL的物理和化学特性.
- 评估不同配方的体外消化性和储存稳定性.
主要方法:
- 墙壁材料的选 (乳清蛋白分离物,马尔托德克斯).
- 封装参数的优化 (核心与墙壁比).
- 在体外消化试验和储存稳定性试验 (在不同温度下90天).
- 分析颗粒大小,泽塔潜力,PDI,显微镜,脂肪酸组成和脂质氧化.
主要成果:
- 乳清蛋白分离物和马尔托德克斯是最佳的墙壁材料.
- 核心与墙壁的比率为1:3产生了最高的物理稳定性.
- MC-FD配方显示了最高的消化性 (79.54%) 和优越的储存稳定性,特别是在4°C.
- CV-E表现出最低的物理稳定性,在更高的温度下粒子大小增加.
结论:
- 封装显著提高了NA丰富的SPL的稳定性和消化性.
- MC-FD配方为提供神经酸提供了一个有前途的方法.
- 优化的封装策略是提高脂质功能性质的关键.
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