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使用纳米纤维涂层的新策略,降低油脂吸收并提高炸肉丸的氧化稳定性
1Institute of Science, Van Yüzüncü Yıl University, Van, 65080, Türkiye; Department of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl University, Van, 65080, Türkiye.
Food research international (Ottawa, Ont.)
|January 29, 2026
概括
含有生物活性化合物的基因纳米纤维涂层显著降低了油脂吸收和氧化损伤的炸肉丸. 这种创新方法提高了炸肉制品的质量和保质期.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 生物技术是生物技术.
背景情况:
- 油炸肉类产品容易受到过度的油脂吸收和氧化降解,影响其质量和营养价值.
- 玉米加工的副产品Zain蛋白因其薄膜形成特性而具有作为涂料材料的潜力.
- 像亚麻油,酸和黄素这样的生物活性化合物具有抗氧化特性,可以减轻氧化.
研究的目的:
- 为了研究基于ain的电纳米纤维的有效性,这些纳米纤维包含亚麻油,酸和黄素作为油炸肉丸的涂层.
- 评估这种纳米纤维涂层对关键质量属性的影响,包括石油吸收和氧化损伤.
主要方法:
- 肉丸被制备并涂上含有亚麻油,酸和黄素的各种组合的基纳米纤维.
- 成功生产了直径在134-338nm之间的统一纳米纤维.
- 测量了油的吸收,硫酸活性物质 (TBA) 值和碳酸含量,以评估质量变化.
主要成果:
- 与未涂层的肉丸相比,纳米纤维涂层显著降低了高达76%的油脂吸收.
- 特定配方 (Zein + 亚麻油 + 黄素 + 酸; Zein + 亚麻油 + 酸) 显示出强有力的抗氧化作用,这是最低TBA值所表明的.
- 齐恩 + 亚麻油 + 黄素 + 酸配方也将蛋白质的氧化降到最低,这是碳酸含量最低的证据.
结论:
- 用生物活性化合物丰富的基于Zain的纳米纤维涂层有效地减少油脂吸收和氧化恶化在炸肉丸.
- 这项技术为提高炸肉制品的质量,安全性和潜在的保质期提供了一个有希望的策略.
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