封装番茄副产品提取物的应用作为Mascarpone中的染料
Adriana K Molina1, Maria G Leichtweis2, Manuela Machado3
1CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300- 253, Bragança, Portugal; Grupo de Nutrição e Bromatologia, Faculdade de Ciência e Tecnologia de Alimentos, Universidade de Vigo, Ourense, Spain.
Food research international (Ottawa, Ont.)
|July 2, 2025
概括
番茄植物的上空部分产生了一个稳定的,天然的绿色染料. 这种封装的颜料增强了马斯卡尔波尼奶酪的颜色.
科学领域:
- 食品科学 食品科学 食品科学
- 农业化学 农业化学
- 营养保健品 营养保健品
背景情况:
- 农业副产品为增值功能性食品提供可持续的来源.
- 番茄植物的空气部件往往未得到充分利用,这为新型化合物提取提供了机会.
研究的目的:
- 从番茄植物的空气部位提取和封装叶绿素.
- 为了评估在Mascarpone奶酪中的封装着色剂的稳定性和影响.
主要方法:
- 提取和喷雾干燥封装使用马尔托德素的叶绿素.
- 将封装的染料加入马斯卡波内奶酪中.
- 颜色,营养成分,抗氧化活性和脂肪酸成分的评估.
主要成果:
- 富含生物活性化合物的提取物,包括奎尔丁-3-O-脱氧化物.
- 封装的着色剂为马斯卡波内奶酪提供了更绿色的色调.
- 抗氧化活性保持不变,营养特征或脂肪酸成分没有显著变化.
结论:
- 封装番茄植物染色剂是乳制品的稳定功能成分.
- 它增强了视觉吸引力和营养价值,而不会影响质量.
- 建议对其他食物矩阵和长期稳定性进行进一步的研究.
相关概念视频
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