食品科学
岩藻黄质
发酵
化学
冷库
萃取(化学)
冷冻干燥
流变学
功能性食品
色谱法
生物
材料科学
类胡萝卜素
园艺
复合材料
作者
Chunyan Wang,Enze Wang,Ying Bai,Yu‐Jing Lu,Honglan Qi
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-09-01
卷期号:419: 136076-136076
被引量:4
标识
DOI:10.1016/j.foodchem.2023.136076
摘要
Fucoxanthin (FX) extracted from Undaria pinnatifida by an ultrasonic-assisted extraction (UAE) procedure was successfully added to the fermented yogurt through a stably nanoencapsulation. The physicochemical characteristics, texture analysis, rheological testing, sensory evaluation, simulated digestion analysis, and 16SrDNA sequencing analysis were used to evaluate the effect of encapsulated-FX on the function, structure and stability of the fermented yogurt during 7 days cold storage. Encapsulated-FX with a highly water dispersion, changed the microstructure of yogurt, making it more uniform and denser, enhanced the antioxidant activity, increased the stability of milk protein in simulated gastric environment in vitro and promoted the absorption of protein small molecule fragments in the intestine, and inhibited the growth of harmful bacteria during cold storage. This study provided a simple strategy for the production of FX-fortified yogurt by using an effective nanoencapsulation technology, and promoted the extraction and application of active ingredients of edible brown algae.
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