生物活性成分的包埋在酸奶制作过程中的应用
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摘要
在酸奶中添加包埋的生物活性成分可以丰富酸奶的营养,带给消费者更加健康的消费体验,从而提高产品的价格、增加企业效益。本文概述了近年来包埋的生物活性成分在酸奶中运用的实例,主要介绍了包埋生物活性成分的添加对酸奶物理、化学特征的影响;分析了添加包埋生物活性成分酸奶的临床实验效果;简述目前国内相关专利;并探讨生物活性成分包埋在酸奶工业应用中存在的问题和发展方向。
Adding encapsulated bioactive ingredients in yogurt can enrich the nutrient content of yogurt, bring consumers a healthy consumer experience, then increase the price of yogurt products, and finally increase business profits. This article will summarize the examples of using of bioactive ingredients encapsulated in yogurt in recent years, introduce the effects of the adding bioactive ingredients on the physical and chemical characteristics of yogurt, analyse clinical trials of yogurt added bioactive components, discuss related patent and ultimately explore the problems that need to be solved in the application of encapsulated bioactive ingredients in yogurt and the direction of future development.
Adding encapsulated bioactive ingredients in yogurt can enrich the nutrient content of yogurt, bring consumers a healthy consumer experience, then increase the price of yogurt products, and finally increase business profits. This article will summarize the examples of using of bioactive ingredients encapsulated in yogurt in recent years, introduce the effects of the adding bioactive ingredients on the physical and chemical characteristics of yogurt, analyse clinical trials of yogurt added bioactive components, discuss related patent and ultimately explore the problems that need to be solved in the application of encapsulated bioactive ingredients in yogurt and the direction of future development.
引文
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[12]Comunian T A,Chaves I E,Thomazini M,et al.Development of functional yogurt containing free and encapsulated echium oil,phytosterol and sinapic acid[J].Food Chemistry,2017,237:948-956.
[13]Francisco C R L,Heleno S A,Fernandes I P M,et al.Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid[J].Food Chemistry,2018,245:845-853.
[14]Ghorbanzade T,Jafari S M,Akhavan S,et al.Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt[J].Food Chemistry,2017,216:146-152.
[15]Martins A,Barros L,Carvalho A M,et al.Phenolic extracts of Rubus ulmifolius Schott flowers:characterization,microencapsulation and incorporation into yogurts as nutraceutical sources[J].Food Function,2014,5(6):1091-1100.
[16]江南大学.一种通过乳蛋白微胶囊保护和延缓不饱和脂肪酸氧化的方法[P]:中国,105685765 A.2016.6.22.
[2]Caleja C,Barros L,Antonio,et al.Fortification of yogurts with different antioxidant preservatives:A comparative study between natural and synthetic additives[J].Food Chemistry,2016,210:262-268.
[3]Sun-Waterhouse D,Zhou J and Wadhwa S S.Drinking yoghurts with berry polyphenols added before and after fermentation[J].Food Control,2013,32(2):450-460.
[4]Liang L,Tremblay-Hébert V and Subirade M.Characterisation of theβ-lactoglobulin/α-tocopherol complex and its impact onα-tocopherol stability[J].Food Chemistry,2011,126(3):821-826.
[5]Kolanowski W,Ziolkowski M,Wei?brodt J,et al.Microencapsulation of fish oil by spray drying--impact on oxidative stability.Part 1[J].European Food Research and Technology,2005,222(3-4):336-342.
[6]Goyal A,Sharma V,Sihag M K,et al.Fortification of dahi(Indian yoghurt)with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules[J].Food Science and Technology,2016,53(5):2422-2433.
[7]Fan Q,Wang L,Song Y,et al.Partition and stability of resveratrol in whey protein isolate oil-in-water emulsion:Impact of protein and calcium concentrations[J].International Dairy Journal,2017,73:128-135.
[8]Jafari S M,Assadpoor E,He Y,et al.Encapsulation Efficiency of Food Flavours and Oils during Spray Drying[J].Drying Technology,2008,26(7):816-835.
[9]Mahdavi S A,Jafari S M,Ghorbani M,et al.Spray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers:AReview[J].Drying Technology,2014,32(5):509-518.
[10]Levinson Y,Ish-Shalom S,Segal E,et al.Bioavailability,rheology and sensory evaluation of fat-free yogurt enriched with VD3encapsulated in re-assembled casein micelles[J].Food Function,2016,7(3):1477-1482.
[11]Ni Y,Wen L,Wang L,et al.Effect of temperature,calcium and protein concentration on aggregation of whey protein isolate:Formation of gel-like micro-particles[J].International Dairy Journal,2015,51:8-15.
[12]Comunian T A,Chaves I E,Thomazini M,et al.Development of functional yogurt containing free and encapsulated echium oil,phytosterol and sinapic acid[J].Food Chemistry,2017,237:948-956.
[13]Francisco C R L,Heleno S A,Fernandes I P M,et al.Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid[J].Food Chemistry,2018,245:845-853.
[14]Ghorbanzade T,Jafari S M,Akhavan S,et al.Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt[J].Food Chemistry,2017,216:146-152.
[15]Martins A,Barros L,Carvalho A M,et al.Phenolic extracts of Rubus ulmifolius Schott flowers:characterization,microencapsulation and incorporation into yogurts as nutraceutical sources[J].Food Function,2014,5(6):1091-1100.
[16]江南大学.一种通过乳蛋白微胶囊保护和延缓不饱和脂肪酸氧化的方法[P]:中国,105685765 A.2016.6.22.