一种封装的维生素A棕酸盐粉末,具有改善的稳定性,用于食品强化
Samantha Brady1, Elsa Abou Jaoude2, Julie Wyns2
1Particles for Humanity, PBC Cambridge Massachusetts USA.
Food science & nutrition
|November 24, 2025
概括
一种新的干型维生素A棕酸盐 (VAP),称为PFH-VAP,在后显著改善了稳定性和恢复. 这项创新为大规模的食品强化提供了一个有前途的解决方案,以对抗维生素A缺乏 (VAD).
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
- 公共卫生 公共卫生
背景情况:
- 维生素A缺乏 (VAD) 是一个全球性的健康问题,特别是在发展中国家.
- 强化食品中维生素A的不稳定性限制了其有效性.
- 现有的维生素A强化方法面临着产品降解的挑战.
研究的目的:
- 开发一种稳定,干燥的维生素A棕酸盐 (VAP) 形式,用于增强食品强化.
- 与商业上可用的维生素A产品相比,创建一个稳定性优越的粉末.
- 评估新配方在通过强化食品预防VAD方面的有效性.
主要方法:
- 使用喷雾干燥技术开发了基本甲基酸共聚合物 (BMC) 封装的VAP (PFH-VAP).
- 评估VAP含量和后回收以及加速稳定性测试.
- 将PFH-VAP和商业VAP集成到泡菜立方体中进行比较稳定性分析.
主要成果:
- 实验室规模的PFH-VAP显示,后的VAP恢复率超过90%.
- 试验规模的PFH-VAP在后恢复95%,在加速稳定性测试后恢复65%.
- 经过12个月的时间,PFH-VAP强化酒保持了68-70%的VAP,远高于商业VAP酒的15%.
结论:
- 在食品矩阵中,PFH-VAP显示出与商业VAP相比具有显著的稳定性优势.
- 这种稳定的VAP配方有可能提高强化食品的营养价值.
- 通过预防维生素A缺乏,PFH-VAP可能对改善公共卫生结果至关重要.
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