开发和描述具有增强营养,抗氧化剂和葡萄糖调节特性的新型治疗性食品棒
AbdulAzeez Elemosho1, Mansurat Falana2, Muhammed Asinmi1
1Department of Biological Sciences (Biochemistry Unit), Al-Hikmah University, Ilorin, Nigeria.
Journal of the science of food and agriculture
|February 9, 2026
概括
这项研究开发了从生物强化玉米,Bambara花生和Moringa oleifera的新型食品棒. 配方P01表现出优越的营养密度,抗氧化活性和血糖控制潜力,使其成为最有前途的选择.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 农业食品加工 农业食品加工
背景情况:
- 使用黄色生物强化玉米,班巴拉花生和Moringa oleifera开发了新的食品条.
- 三种配方 (P01,P02,P03) 创建了优化的复合比率.
研究的目的:
- 分析新型食品的营养成分.
- 为了评估它们的抗氧化活性.
- 评估它们对糖分调节的潜力.
主要方法:
- 对蛋白质,脂肪和碳水化合物含量的近似分析.
- 粉,粉和粉素的分析.
- 生物活性化合物的量化 (,黄,胡卜素,植物酸盐).
- 使用DPPH和ABTS测定对抗氧化能力的评估.
- 对α-氨酶和α-葡萄糖酶的酶抑制试验.
主要成果:
- 配方呈现高蛋白质 (215.7-239.8 g/kg) 和中度脂肪 (92.0-113.0 g/kg) 的情况.
- 观察到高总粉 (542.2-659.9 g/kg) 和低糖 (40.8-62.8 g/kg) 的情况.
- 发现了显著的生物活性含量和抗氧化能力.
- P01显示了最强的激素清除和酶抑制 (α-氨基酶IC50 = 2.98 mg/mL,α-葡萄糖酶IC50 = 5.40 mg/mL).
结论:
- 配方P01是最有前途的,因为它具有平衡的营养特征.
- P01表现出优越的抗氧化性能和高血糖酶抑制潜力.
- 开发的美食酒吧提供营养和功能性的食物选择.
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