用酶辅助的软化和维生素E装载的脂质体涂层用于大皮肤质量提升
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
Foods (Basel, Switzerland)
|January 10, 2026
概括
酶和维生素E脂质体被用来软化坚硬的大皮,改善老年人的质地和营养. 这种创新方法增强了困难的个体的饮食选择.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 营养科学 营养科学
背景情况:
- 老年人和患有/脱障碍的人面临消费纤维蔬菜的挑战.
- 蔬菜中的坚硬质感,如大皮,限制了脆弱人群的饮食摄入量.
- 在改善食品产品的过程中,提高营养状况以及质地修改至关重要.
研究的目的:
- 为了优化酶和脂质体条件,使大皮软化.
- 通过维生素E强化增强大片的营养价值.
- 为了评估经过处理的皮的物理化学,微观结构和颜色变化.
主要方法:
- 使用植物酶UF和植物酶PT在不同度和化时间的酶性软化.
- 用维生素E装载脂质体进行营养强化和持续输送.
- 评估纹理 (硬度,粘性),微观结构和颜色特性.
主要成果:
- 酶治疗显著降低了硬度和增加了粘性,表明有效的细胞壁破坏.
- 与Plantase UF相比,Plantase PT表现出优越的点水解和软化能力.
- 在脂质体中联合封装改善了酶的稳定性,促进了持续的维生素E输送,并增强了营养稳定性.
结论:
- 酶-脂质体系统提供了一种可行的方法来软化纤维蔬菜,如大皮.
- 这项技术可以改善食品的质地和营养含量,使老年人更容易获得食物.
- 该研究表明,通过先进的加工技术,利用纤维植物开发适合老年人的饮食的潜力.
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