优化水包油型纳米乳液中维生素 D3 的封装:在功能性肉类模型系统中的初步应用

IF 4.7 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Foods Pub Date : 2024-09-07 DOI:10.3390/foods13172842
Nallely Peñuñuri-Pacheco, Yuvitza Alejandra Moreno-García, Humberto González-Ríos, Humberto Astiazarán-García, Yolanda L. López-Franco, Orlando Tortoledo-Ortiz, Anna Judith Pérez-Báez, José Luis Dávila-Ramírez, Jaime Lizardi-Mendoza, Martin Valenzuela-Melendres
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引用次数: 0

摘要

含有维生素 D3 (VD3) 的肉制品是一种创新选择,有助于减少这种微量营养素的缺乏。设计含有维生素 D3 的纳米乳液是开发功能性肉制品的第一步。因此,本研究调查了食品成分对纳米乳特性的影响。采用中心复合设计研究了豌豆蛋白(PP,0.5-2.5%)、红花油(SO,5-15%)和盐(0-0.5%)对纳米乳稳定性(ζ电位和粒度)和 VD3 保留率的影响。此外,还将含有 VD3 的优化纳米乳液加入肉基质中,研究其在烹饪后的保留情况。优化纳米乳液中的食品成分组合为 SO = 9.12%、PP = 1.54%、盐含量 = 0.4%,因此ζ电位、粒度和 VD3 保留率的预测值分别为 -37.76 mV、485 nm 和 55.1%。与未封装的 VD3 相比,经过纳米封装并包含在肉类产品中的 VD3 在烹饪后的稳定性更高。如果在肉制品中添加 5%或 10%的红花油,纳米胶囊化 VD3 的稳定性就会降低。这项研究有助于开发天然食品级成分中含有纳米胶囊维生素 D3 的功能性肉制品。
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Optimization of the Encapsulation of Vitamin D3 in Oil in Water Nanoemulsions: Preliminary Application in a Functional Meat Model System
Meat products containing Vitamin D3 (VD3) are an innovative option that could contribute to reducing deficiencies in this micronutrient. Designing nanoemulsions that carry VD3 is the first step in developing functional meat products. Thereby, this study investigated the impact of food components on the nanoemulsion properties. A central composite design was used to study the effects of pea protein (PP, 0.5–2.5%), safflower oil (SO, 5–15%), and salt (0–0.5%) on the nanoemulsion stability (ζ-potential and particle size) and the VD3 retention. Also, the optimized nanoemulsion carrying VD3 was incorporated into a meat matrix to study its retention after cooking. The combination of food components in the optimized nanoemulsion were SO = 9.12%, PP = 1.54%, and salt content = 0.4%, resulting in the predicted values of ζ-potential, particle size, and VD3 retention of −37.76 mV, 485 nm, and 55.1%, respectively. The VD3 that was nanoencapsulated and included in a meat product remained more stable after cooking than the VD3 that was not encapsulated. If a meat product is formulated with 5 or 10% safflower oil, the stability of the nanoencapsulated VD3 is reduced. This research contributes to developing functional meat products carrying nanoencapsulated vitamin D3 in natural food-grade components.
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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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