葡萄种子聚烯油中的水乳液:在功能性饼干中制备和应用
Meiyu Song1, Qing Wang1, Xinyi He1
1College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin, China.
Journal of the science of food and agriculture
|May 31, 2025
概括
这项研究开发了一种新的葡萄种子聚醇 (GSP) 乳液系统,以增强功能性饼干. 该GSP乳液改善了饼干的保质期,并减少了快速消化的粉,为健康的面包制品提供了一种新的方法.
科学领域:
- 食品科学 食品科学 食品科学
- 体科学 体科学 体科学
- 营养保健品 营养保健品
背景情况:
- 葡萄种子多 (GSP) 在高脂肪食品中应用有限,原因是水友性和稳定性差.
- 传统的饼干由于高脂肪含量而具有不良的消化性能.
- 开发了一种新的油中的水 (W/O) 乳液系统,将GSP输入高脂肪饼干系统.
研究的目的:
- 开发使用茶油稳定 W/O 乳液的 GSP 交付系统.
- 评估GSP增强乳液在功能性饼干产品中的应用.
- 调查GSP在提高产品质量的机制.
主要方法:
- 使用高速剪切乳化来制备W/O乳液,其中含有特定比例的水-油,多糖烯酸和糖糖.
- 评估了乳液稳定性,使用乳液化指数,泽塔电位和4°C的储存.
- 同焦激光扫描显微镜证实了W / O结构,并测量了GSP对热稳定性的影响.
- 确定DPPH的基因清除活性,以评估抗氧化能力.
- 在饼干产品中的应用涉及评估保质期和快消化粉 (RDS) 含量.
主要成果:
- 优化的乳液 (2:8水-油比,50g/kg多糖酸,30g/kg糖糖,0.1%GSP) 显示乳液化指数<1%和zeta电位为44.2mV,几天保持稳定.
- 加入GSP使乳液的热稳定性提高了0.8°C,并实现了99.63%的DPPH激素清除.
- 将其添加到饼干中可以将保质期延长37.32%,并将RDS降低到41.17%.
结论:
- 一个GSP增强的功能乳液系统成功构建.
- 该系统通过氨基酶抑制和抗氧化活性来提高产品质量.
- 这项技术为开发健康的面包制品提供了一种新的解决方案,在极端条件下进行工业应用需要进一步的研究.
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