小麦对含脂系统中维生素A生物可获得性的影响
Eline Van Wayenbergh1, Sarah H E Verkempinck2, Christophe M Courtin1
1KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
Food chemistry
|June 13, 2025
概括
在食品强化中,小麦可以稳定维生素A (甲). 然而,原生和烤的小麦都显著降低了乳化油系统中维生素A的生物可获得性.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 生物化学 生化学
背景情况:
- 小麦稳定了维生素A (乙烯基棕酸),这表明它有可能用于食品强化.
- 小麦对基于油的系统中维生素A的生物可获得性的影响目前尚不清楚.
研究的目的:
- 调查原生和烤小麦对维生素A生物可获得性的影响.
- 为了比较大量的维生素A生物可获得性与用小麦乳制成的乳化油基系统.
主要方法:
- 评估大量和乳化油基系统中的维生素A生物可访问性,含有甲和小麦.
- 在两种系统类型中量化脂质消化.
主要成果:
- 与散装系统 (6-9%) 相比,乳化系统 (12-45%) 的维生素A生物可访问性显著更高.
- 在散装油系统中,小麦不会影响维生素A的生物可获得性.
- 在乳化系统中,烤和原生小麦将维生素A的生物可获得性分别从45%降低到30%和12%.
- 在乳化系统中添加树脂时,观察到微粒的减少和维生素A的稳定性.
结论:
- 基于油的系统的形式 (乳化与散装) 极大地影响了维生素A的生物可访问性.
- 小麦对维生素A生物可获得性的影响是系统依赖的,可能会阻碍其在乳化食品中的吸收.
- 优化用小麦强化维生素A需要考虑其储存稳定性及其对营养物质生物可用性的影响.
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