为肠-大脑轴健康开发一种协生小吃
Xinying Suo1, Marianna Tagliasco2, Laura Bonfili1
1School of Biosciences and Veterinary Medicine, University of Camerino, Camerino, MC, Italy. elena.vittadini@unicam.it.
Food & function
|December 16, 2025
概括
一种新的共生小吃,包括小,和富含益生菌的黑巧克力,提供了改善的营养,并支持肠-大脑轴. 这种健康的零食表现出良好的保质期和消费者积极接受,特别是在老年人中.
科学领域:
- 食品科学 食品科学 食品科学
- 营养 营养 营养 营养 营养
- 微生物学 微生物学
背景情况:
- 零食越来越多地被纳入现代饮食,为营养干预提供了机会.
- 肠-大脑轴是健康的关键区域,受到饮食和微生物平衡的影响.
研究的目的:
- 开发一种提供益生菌和益生菌的共生零食,以支持潜在的肠-大脑轴.
- 评估开发的零食的营养特征,益生菌潜力,保质期和消费者接受度.
主要方法:
- 加入小豆和红豆粉,特种纤维和含有益生菌SLAB51®的黑巧克力.
- 与传统的小麦零食进行营养成分和益生菌潜力的比较分析.
- 评估老年人的保质期,益生菌活力,血糖指数,和和消费者反应.
主要成果:
- 与小麦零食相比,共生小吃的营养价值更高 (蛋白质/纤维含量高,糖分/脂肪含量低).
- 对SLAB51®,低血糖指数和增加腹感的高益生菌潜力得到证明.
- 实现了良好的保质期,具有高益生菌活力 (25°C时为41.7%,4°C时为88.0%) 和积极的高级消费者反应.
结论:
- 开发的协生小吃是一种营养健康的食品,具有潜在的健康益处,特别是对于老龄化人口.
- 这项研究支持创建功能性食品,结合口味和健康,利用脉冲成分和益生菌.
- 这种零食为针对老年人肠-大脑轴的饮食干预提供了一个有希望的途径.
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