维生素D3 乳液与豆蛋白和阿拉比诺基兰稳定,作为植物性饮料的强化策略
Ángela Bravo-Núñez1,2,3,4, Laura Salvia-Trujillo2,3, Mohsen Ramezani2,3
1University of Valladolid, Valladolid, Spain.
Molecular nutrition & food research
|November 18, 2025
概括
豆蛋白分离物 (PPI) 和玉米阿拉比诺基兰 (CAX) 有效地稳定了维生素D3丰富的植物性饮料. 这些乳化剂确保了饮料中维生素D3的生物可访问性,突出了它们在功能性食品开发方面的潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 生物化学 生物化学
背景情况:
- 植物性饮料越来越受欢迎,但往往缺乏像维生素D3这样的必需营养素.
- 乳化剂对于稳定食品中的营养递送系统至关重要.
- 豆蛋白分离物 (PPI) 和玉米阿拉比诺基兰 (CAX) 显示出作为天然乳化剂的前景.
研究的目的:
- 评估豆蛋白分离物 (PPI) 和玉米阿拉比诺基兰 (CAX) 作为维生素D3丰富植物饮料的乳化剂.
- 评估PPI和CAX对乳液结构,消化和维生素D3生物可访问性的影响.
- 将PPI和CAX性能与对照乳化剂 (Tween 80) 和麦奶 (OM) 矩阵进行比较.
主要方法:
- 使用PPI,PPI+CAX和Tween 80进行乳液制备.
- 滴滴大小和体稳定性的特征.
- 在体外消化研究监测结构变化和脂质消化.
- 维生素D3生物可获得性的量化.
主要成果:
- 经PPI和PPI+CAX稳定的乳液呈现出小水滴大小 (0.57-2.58微米).
- 加入到麦牛奶 (OM) 中可以提高体稳定性,并防止在消化过程中滴滴凝聚.
- 虽然OM的消化速度下降,但最终的脂质消化和维生素D3的生物可访问性没有受到影响.
- PPI+CAX证明了有效的稳定和营养物质的输送.
结论:
- 豆蛋白分离物 (PPI) 和玉米阿拉比诺基兰 (CAX) 是维生素D3强化的植物性饮料的有效乳化剂.
- PPI+CAX系统增强了体稳定性,并确保了麦奶中维生素D3的生物可获得性.
- 这些发现支持在开发功能植物性饮料时使用PPI+CAX.
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