开发和优化基于蜜蜂,玉米和子油的油凝,作为未来加工奶酪生产的健康脂肪模型
Ayat F Hashim1, Ahmed Behdal Shazly2, Samah M El-Sayed2
1Fats and Oils Department, Food Industries and Nutrition Research Institute, National Research Centre, Giza, Egypt.
Journal of the science of food and agriculture
|November 19, 2025
概括
这项研究开发了一个健康的oleogel从玉米油,油和蜜蜂加工奶酪. 优化的oleogel增强了抗氧化活性,并在储存期间保持了奶酪的质量.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
- 营养科学 营养科学
背景情况:
- 对于加工食品中更健康的脂肪替代品的需求日益增加.
- 从液态油中开发油作为半固体脂肪替代品.
研究的目的:
- 使用玉米油,油和蜜蜂创建oleogel配方.
- 为了优化氧化稳定性和抗氧化特性所需的oleogel比率.
- 为了评估油脂凝作为加工奶酪中的脂肪来源的适用性.
主要方法:
- 响应表面的方法,以优化油凝配方.
- 使用过氧化物值 (PV),值 (IV),不和脂肪酸 (UFA) 含量,诱导周期 (IP) 和DPPH测定来评估氧化稳定性.
- 将优化的油脂凝融入加工奶酪中,并对其在2个月的冷藏期间的性能进行评估.
主要成果:
- 最佳的oleogel配方 (6:4:0.5玉米油:菜油:蜜蜂) 显示出卓越的氧化稳定性和抗氧化活性 (96% DPPH).
- 与对照组 (31.86%) 相比,含有oleogel的加工奶酪具有显著更高的抗氧化活性 (63.30%).
- 在冷藏期间,基于油凝的奶酪保持了理想的质地和物理质量.
结论:
- 开发的oleogel是加工奶酪的可行的健康脂肪替代品.
- 加入oleogel可以提高加工奶酪的抗氧化能力和保质期.
- 油脂凝有助于保持加工奶酪所需的纹理和物理稳定性.
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