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用铁化合物强化咖啡,以增强其微量营养素成分
B S Yashwanth1, Vijay Laxmi Biswal2, R Suhas2
1Department of Plantation Products, Spices and Flavor Technology, CSIR - Central Food Technological Research Institute, Mysuru 570 020, Karnataka, India; University of Mysore (UoM), Mysore 570 005, Karnataka, India..
Food chemistry
|May 31, 2025
概括
铁EDTA (FSE) 是咖啡中最有效的铁强化剂,可以保持咖啡的味道和稳定性. 其他形式,如铁二糖酸盐 (FB) 和硫酸铁 (FS) 也显示了增强咖啡作为一种功能性食品的希望.
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
- 食品化学 食品化学
背景情况:
- 缺铁仍然是一个重要的全球公共卫生问题.
- 食品强化是打击微量营养素缺乏的一个关键策略.
- 咖啡是一种广泛消费的饮料,为铁强化提供了机会.
研究的目的:
- 为了评估阿拉伯咖啡的各种铁强化剂.
- 评估铁强化对咖啡物理化学性质,感官属性和稳定性的影响.
- 为了确定最佳的铁形式,以增强咖啡作为一种功能性食品.
主要方法:
- 测试了多种铁形式:硫酸铁 (FS),酸铁 (FG),酸铁 (EDTA) (FSE),酸铁 (FPP),烟酸铁 (FF),双酸铁 (FB) 和电解铁 (EI).
- 使用已确定的分析方法量化铁的溶解度和稳定性.
- 利用减弱总反射率里埃变换红外光谱法 (ATR-FTIR) 来分析铁多相互作用.
- 对挥发性化合物进行了感官分析 (气味,味道,口感) 和气色谱-质谱 (GC-MS).
主要成果:
- 用铁EDTA (FSE) 强化咖啡的铁回收率最高 (4.702 mg/100 mL),其次是FB,FS和FG.
- 在ATR-FTIR中,FSE和咖啡多之间的相互作用是最小的,确保了高铁保留率.
- 用FSE强化的咖啡获得了有利的感官评分;用EI和FF强化的咖啡表现出不良的异味味.
结论:
- 铁EDTA (FSE) 是阿拉伯咖啡中最有效的铁强化剂,可保持感官和物理化学完整性.
- 铁二糖酸盐 (FB),铁硫酸盐 (FS) 和铁酸盐 (FG) 也是可行的选择.
- 富含铁的咖啡,特别是富含FSE的咖啡,可以作为一种功能性食品,改善公共卫生结果.
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