酸奶强化用淋化脂质体共同封装维生素D3和维生素B12:物理化学特征,感官评估和静态体外消化
Letícia S Ferreira1, Eduarda H Luvizzotti1, Marluci Ghiraldi1
1Laboratory of Encapsulation and Functional Foods (LEnAlis), Department of Food Engineering, School of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Pirassununga, Brazil.
Journal of food science
|February 6, 2026
概括
这项研究通过将维生素D3和维生素B12封装在涂有pectin的脂质体中来开发功能性酸奶. 富含酸奶保持了稳定性和消费者接受度,提高了维生素的生物可访问性.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养学药物开发
- 药物输送系统 药物输送系统
背景情况:
- 脂质体是基于脂质的多功能输送系统,用于封装维生素等生物活性化合物.
- 提高维生素的稳定性,溶解性和生物可用性对于功能性食品和营养保健品至关重要.
- 同时封装水性 (维生素D3) 和水性 (维生素B12) 维生素是一个挑战.
研究的目的:
- 使用脂质体封装开发用维生素D3和维生素B12丰富的功能性酸奶.
- 评估包装维生素在加入酸奶后的稳定性,物理化学性质和生物可访问性.
- 评估脂酶丰富对酸奶感官属性和整体稳定性的影响.
主要方法:
- 脂质体是用食品级的脂制成的,涂上了pectin,并用糖作为冷保护剂进行溶解.
- 化脂质体的封装效率和物理化学特性被描述.
- 脂质体被纳入酸奶中,随后进行体外消化 (INFOGEST 2.0协议) 和感官评估.
主要成果:
- 维生素D3和维生素B12的保持率很高,除了仅使用化和脂的配方外.
- 脂质体的结合并没有对酸奶的物理化学性质,质或感官接受产生负面影响.
- 试验室消化显示,在所有配方的肠道阶段后,维生素D3的生物可获得性得到了增强,并且在特定的脂质体类型的胃阶段后,可获得性增加.
结论:
- 证明了一种可行的方法来共同封装和保护酸奶中的疏水性和亲水性维生素.
- 用糖糖冷干燥的丁涂层脂质体,为开发功能乳制品提供了一个有前途的战略.
- 这种方法支持日常营养补充,通过在通常消费的食物中增强维生素的供应.
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