功能性酸奶:增强色彩稳定性,功能质量和储存寿命,使用马拉巴尔菜 (Basella alba L.)
Md Akhtaruzzaman1, Tanjim Ahmed1, Md Rakibul Islam2
1Department of Food Engineering Jashore University of Science and Technology (JUST) Jashore Bangladesh.
Food science & nutrition
|July 31, 2025
概括
马拉巴菜水果提取物 (MSFE) 有效地以天然的方式染色酸奶,增强其营养价值和抗氧化特性. 这项研究证实MSFE是用于酸奶生产的有希望的天然着色剂.
科学领域:
- 食品科学与技术 食品科学与技术
- 自然产品化学 自然产品化学
- 食品微生物学 食品微生物学
背景情况:
- 马拉巴菜 (Basella alba L.) 的水果富含贝他林,生物活性化合物和抗氧化剂.
- 越来越多的消费者对食品中天然色素的需求在增加.
- 酸奶是一种受欢迎的乳制品,容易腐烂,需要有吸引力的视觉特征.
研究的目的:
- 为了评估马拉巴菜水果提取物 (MSFE) 作为酸奶中的天然着色剂.
- 评估MSFE在储存期间对酸奶的物理化学性质,抗氧化活性和微生物特征的影响.
- 为了确定MSFE在酸奶应用中的最佳度.
主要方法:
- 准备的酸奶样本含有不同度的MSFE (0,500,1000,2000μL).
- 进行了物理化学分析 (pH,合成,总溶性固体,粘度,可定位酸度).
- 总含量,总黄含量,抗氧化活性,总板数和颜色特性在21天的冷藏储存时间内进行了测量.
主要成果:
- MSFE显著改变了酸奶的物理化学特性,增加了可溶性固体,粘度和酸度,同时以剂量依赖的方式降低了pH和协同作用.
- 经MSFE处理的酸奶显示增加了总含量,总黄含量和抗氧化活性,剂量取决于增加.
- MSFE改善了颜色特性,具有显著的贝泰林含量,并降低了初始细菌负载,尽管在储存期间细菌数量增加. 贝塔林含量最初呈现下降,然后再生.
结论:
- 马拉巴菜水果提取物 (MSFE) 是一种可行的酸奶天然着色剂,可以改善酸奶的颜色,营养成分和抗氧化能力.
- 在储存期间,MSFE在一系列pH值中显示了可接受的色彩稳定性.
- 该研究证实MSFE有潜力提高酸奶产品的消费吸引力和营养价值.
相关概念视频
01:13Special Staining Techniques
327
Specialized staining techniques play a vital role in microbiology by enabling the visualization of specific bacterial structures that remain undetectable with standard microscopy methods. These techniques not only enhance the structural visualization of bacterial cells but also provide critical insights into their pathogenicity and classification. Additionally, they support diagnostic and research endeavors in microbiology by identifying key bacterial features.Capsule Staining for Virulence...
327
01:20Endospores and Sporulation
492
Endospores are specialized, dormant cells primarily formed by Gram-positive bacteria, including Bacillus and Clostridium, enabling survival under extreme environmental conditions. Due to their unique composition and formation process, these structures are highly resistant to physical and chemical insults, such as extreme heat, ultraviolet and ionizing radiation, desiccation, and toxic chemicals. Rare instances of endospore-like structures have also been observed in some Gram-negative bacteria,...
492
01:58Fruit Development, Structure, and Function
23.0K
Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
23.0K