用Solanum melongena基提取物强化酸奶:物理化学稳定性,生物可访问性,生物可用性和抗氧化作用
Mikel Añibarro-Ortega1, Ricardo Gómez-García2, Manuela Machado2
1CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal; Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
Food research international (Ottawa, Ont.)
|November 21, 2025
概括
用茄子 (Solanum melongena) 基提取物加强酸奶的营养价值和抗氧化剂稳定性. 这种功能性食品显示出改善健康益处的潜力,其化合物显示出生物可用性.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 药理学 药理学是指药理学的学科.
背景情况:
- 酸奶是一种受欢迎的发酵乳制品,具有潜在的健康益处.
- 来自植物提取物的化合物以其抗氧化特性而闻名.
- 探索用于食品强化的新功能成分对公共健康至关重要.
研究的目的:
- 为了评估Solanum melongena基提取物对酸奶物理化学,生物化学和抗氧化特性的影响.
- 为了评估在体外模拟消化过程中提取物的稳定性和行为.
- 为了研究强化酸奶中的化合物的生物可用性.
主要方法:
- 酸奶强化用Solanum melongena烯酸提取物. 酸奶强化使用Solanum melongena烯酸提取物.
- 分析物理化学 (pH,酸度,颜色,凝聚力) 和生物化学 (葡萄糖,乳酸) 参数.
- 在体外模拟的消化模型和抗氧化活性测定 (例如,脂质过氧化).
- 在体外Caco-2细胞模型用于酸吸收研究.
主要成果:
- 强化改变了酸奶的pH值,酸度,颜色和凝聚度,改善了保质期的稳定性.
- 强化酸奶显示葡萄糖增加和乳酸水平降低.
- 化合物,特别是3-O-caffeoylquinic酸,在消化过程中表现出不同的稳定性.
- 抗氧化活性,特别是对脂质过氧化,在消化过程中增强,但随着储存而下降.
- 酸被Caco-2细胞吸收,表明了潜在的生物可用性.
结论:
- 索拉南 (Solanum melongena) 的基提取物增强了酸奶的营养和功能属性.
- 提取物表现出稳定性和生物可用性,表明作为功能性食品成分的潜力.
- 需要进一步研究感官方面,安全性和体内效应.
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