食品乳液的特性会影响3-罗-1,2-二醇的释放和吸收
Ayse Nur Akpinar1, Selvi Secil Sahin2, Busra Moran3
1Department of Food Engineering, Graduate School of Natural and Applied Sciences, Ankara University, Ankara, Türkiye.
概括
乳化可以增加3-MCPD (3-MCPDE) 的吸收. 增加乳液滴滴大小和使用像油这样的难以消化油可以减少3-MCPD的吸收并减轻潜在的健康风险.
科学领域:
- 食品科学 食品科学 食品科学
- 毒理学 毒理学 毒理学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 3-MCPD (3-MCPDE) 是一种具有潜在致癌作用的食品污染物.
- 乳化是一种常见的食品加工技术,可能会影响污染物吸收.
- 了解3-MCPDE的吸收对于食品安全和风险评估至关重要.
研究的目的:
- 调查乳化是否增强了3-MCPDE的吸收.
- 探索在乳化食品系统中减少3-MCPDE吸收的策略.
- 评估含有3-MCPDE的乳液的细胞毒性.
主要方法:
- 制备具有不同颗粒大小 (细,中,粗) 的油在水乳液.
- 在体外消化模型以确定自由脂肪酸 (FFA) 释放和3-MCPD生物可访问性.
- 在纤维细胞上使用MTT (3-(4,5-Dimethylthiazol-2-yl) -2,5-diphenyltetrazolium bromide) 试验进行细胞毒性评估.
主要成果:
- 精细乳液 (369nm) 显示FFA释放率最高 (85.27%) 和3-MCPDE生物可访问性最高 (95.03%).
- 将油纳入精细乳液减少了FFA的释放,但显著降低了生物可访问性 (高达45%).
- 精细和中等乳液表现出细胞毒性;更大的颗粒大小和油改善了细胞活力.
结论:
- 增加乳液滴滴大小是一种可行的策略,以减少3-MCPD的吸收.
- 用难以消化的油 (例如油) 部分替换可消化的油可以减轻乳化食品中的3-MCPD吸收.
- 涉及颗粒大小修改和油选择的策略可以提高食品安全,以防3-MCPDE污染物.
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