巴西坚果压蛋糕丰富的扩散:揭示了体外胃肠道消化行为及其对营养释放的影响
Maria Luiza Tonetto1, Ameer Y Taha2, João Borges Laurindo3
1Post-Graduate Program of Food Science, Federal University of Santa Catarina (UFSC), 88034-001 Florianópolis, SC, Brazil.
Food research international (Ottawa, Ont.)
|November 11, 2025
概括
巴西坚果压蛋糕在蔓延影响消化. 较高度延迟了营养物质的释放,影响了消化过程中的粉,蛋白质和脂肪酸的可用性.
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
- 胃肠道生理学 胃肠道生理学
背景情况:
- 巴西坚果压蛋糕 (BNPC) 是一种食品成分副产品,对其消化有有限的研究.
- 了解BNPC对食物消化的影响对于其有效的食品应用至关重要.
研究的目的:
- 为了研究不同度的巴西坚果压蛋糕如何影响消化参数.
- 为了确定BNPC在动态体外胃肠道消化过程中对营养释放的影响.
主要方法:
- 用不同的BNPC度 (0,5,10%) 准备的模拟餐.
- 食物在体外进行了口服,胃 (人类胃模拟器) 和小肠消化.
- 分析了胃排空,粉水解和营养物质 (蛋白质,脂肪酸,多) 的释放.
主要成果:
- 巴西坚果散布餐显示了与消化一致的pH值变化.
- 胃干物质和脂质的排空受了食成分和消化时间的影响.
- 较高的BNPC度 (10%) 与较低度 (76%) 相比,显著减少了总蛋白质释放 (58%).
- 粉,蛋白质,脂肪酸和多的释放延迟,特别是在小肠消化过程中.
结论:
- 巴西坚果压蛋糕的加入到拉面中改变了胃肠道消化动态.
- 营养物质的释放,特别是蛋白质,受到BNPC度的显著影响.
- 含有BNPC会延缓食物中关键营养素的消化和释放.
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