高压差示扫描量热仪：藻酸盐和鱼油氧化稳定性测量技术

许多食品生产商在传统的食品中添加鱼油,以图充分利用其健康成分。然而,使用鱼油时常常会引发一个关于鱼油氧化和变质速度问题。高压差示扫描量热仪是一种用于测量鱼油和藻酸盐氧化稳定性的卓越技术。     

梅特勒-托利多推出高压差示扫描量热仪

许多食品生产商通过在传统的食品中添加鱼油,以充分利用其健康成分。然而,使用鱼油时常常会引发一个关于鱼油氧化和变质的速度问题。高压差示扫描量热仪是一种用于测量鱼油和藻酸盐氧化稳定性的卓越技术。     

鱼油的提取、富集与应用研究进展

鱼油中富含Omega-3不饱和脂肪酸,尤其是特征性脂肪酸二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)。鱼油具有预防心血管疾病,降低胆固醇,促进血液循环,防止心脑血管疾病,抑制过敏反应,减少动脉硬化,降脂降压,消除疲劳,缓和痛风及风湿性关节炎,促进婴儿视网膜发育等功效。由于鱼油独特的功能特性,鱼油的应用十分广泛。近年来,随着人们对鱼油的营养及保健功能的认可,鱼油的提取、富集及应用也成为研究的热点。对鱼油的提取、富集方法及在食品、饲料和疾病防治中的应用进行了总结、分析和探讨,为鱼油的加工与应用提供参考。     

大豆蛋白/壳聚糖凝聚法制备微藻油乳液及其稳定性研究

微藻油富含ω-3多不饱和脂肪酸二十二碳六烯酸(DHA)与二十碳五烯酸(EPA),在液体食品中的应用日趋广泛。但是微藻油极易在食品加工、保藏和消化过程中发生氧化劣变;同时脂溶性的微藻油难以添加至液体食品中。因此,改善和提高微藻油的稳定性是其应用到食品中的关键问题。本文利用大豆分离蛋白(SPI)/壳聚糖(CS)复合凝聚物(Coacervate)制备了微藻油乳液。由于乳液的氧化稳定性很大程度上依赖于其物理稳定性,本文系统研究了微生物谷氨酰胺转氨酶(m TGase)交联对微藻油乳液物理稳定性及氧化稳定性的影响。实验结果表明,在p H为6.0,CS/SPI比例为0.1 g/g,m TGase浓度为25 U/g SPI的条件下,m TGase对SPI/CS凝聚物的交联效果最好。m TGase交联明显改善了微藻油乳液的物理稳定性及氧化稳定性,并显著提高了微藻油的乳化效率。通过此方法制备的微藻油乳液产品可应用于豆奶等液体蛋白饮料从而达到强化DHA的目的。     

DHA的来源及合理应用

近年来,DHA(二十二碳六烯酸)在食品尤其是婴幼儿、孕妇和哺乳期妇女食品中的应用越来越广。DHA来源于鱼油或微藻油,可是鱼油中可能含有多种持续性有机污染物和能抑制儿童生长发育的成分EPA,合理选用DHA显得十分重要。由于DHA具有多种独特生理功能,它在食品工业的应用将会迅速增加,成为人们身体健康和智力发展的必需品。     

芝麻酚对鱼油酸奶品质及氧化稳定性的影响

摘 要：目的 开发含二十二碳六烯酸(docosahexaenoic acid, DHA)鱼油的强化型酸奶，探究芝麻酚对鱼油酸奶品质及氧化稳定性的影响。方法 将含芝麻酚的鱼油乳液应用于发酵酸奶中，通过分析酸奶的感官评价、pH、持水力、质构特性、流变特性、自由基清除活性、脂质氧化产物和DHA保留率的变化，探究芝麻酚对鱼油强化酸奶发酵品质和氧化稳定性的影响。结果 鱼油乳液的添加对酸奶的pH和自由基清除活性无显著性影响，但降低了感官评价、持水力、硬度、4℃恒温粘度、储能模量、损耗模量和4~30℃变温粘度，加速了脂质氧化。芝麻酚的添加未显著改变含鱼油酸奶的pH，增加了感官评价、持水力、硬度、4℃恒温粘度、储能模量、损耗模量和4~30℃变温粘度，提高了自由基清除活性、脂质氧化稳定性和DHA保留率(81.19%)。结论 添加300 μM芝麻酚显著改善鱼油酸奶的品质，并提高了酸奶的抗氧化功效，为DHA酸奶产品的开发提供了理论参考。     

壳核式海藻酸钠鱼油微球的制备及氧化稳定性研究

目的:本研究旨在考察新型鱼油微球的制备方法以及初探其氧化稳定性。方法:利用电共挤出技术制备新型"壳核式"海藻酸钠鱼油微球,以鱼油包埋率、球形度系数、干燥后的破损情况、微球外观、鱼油过氧化值(POV)等指标作为考查目标,对影响微球性质的四个因素:鱼油流速、振动频率、干燥方式、壁材溶液组成进行筛选优化,并初步探讨其氧化稳定性。结果表明,1.5%(w/v)海藻酸钠(Alginate,Alg)和1.5%(w/v)高甲氧基果胶(High methoxyl pectin,HMP)以3∶1(v/v)体积复配,鱼油流速为1.0 m L/min,振动频率为280 Hz,采用冻干方式得到的壳核式鱼油微球,球形度系数为0.048,包埋率高达77.74%,水分活度为0.281,经氧化加速实验,包埋鱼油的过氧化值不足乳液形式鱼油的1/2,氧化稳定性显著提高。结论:新型壳核式鱼油微球对鱼油氧化起到了良好的保护作用,可作为鱼油包埋的一项有效方法进行进一步研究。     

应用各种化学指数测定鱼油、大豆油和玉米油蛋黄酱贮藏稳定性

本文报导应用各种化学测定方法,测定油脂在各个氧化阶段的氧化产物·应用过氧化值(PV)、硫代巴比土酸(TBA)值、羰基化合物总值(TCC)和茴香胺值(AV)等试验法研究鱼油(FO)、豆油(SO)和玉米油(CO)蛋黄酱的氧化稳定性。研究的结果显示经过30℃贮藏8周后,鱼油、豆油和玉米油蛋黄酱的PV和TCC均有增加,而鱼油蛋黄酱相似文献   

复配香辛料五香粉及其各组分的抗氧化活性研究

目前,香辛料的抗氧化活性及其在食品中的应用已成为天然抗氧化剂研究的热点。但研究往往局限于单个的香辛料,对以混合物的形式存在的食品复配香辛料的研究并不多。文章对中国传统的五香粉及其五种组分(砂仁、丁香、豆蔻、肉桂、山奈)的乙醇提取物的抗氧化性进行了研究。测定了它们的多酚含量(福林酚法)和抗氧化活性(ABTS法、FRAP法和β-胡萝卜素漂白法)。并在鱼油氧化体系中测定这几种香辛料对TBARS值的影响,实验结果表明:五香粉是一种良好的抗氧化剂。在真实的食品氧化体系中,其各组分的抗氧化性可能具有协同作用。     

ω—3多不饱和脂肪酸DHA和EPA的微胶囊化

本文以大豆分离蛋白和麦芽糊精作为主要壁材，用喷雾干燥法制备微胶囊化鱼油，以防止鱼油氧化，掩盖不良风味（鱼腥味），并作为功能性食品配料应用于不同的食品中，增强食品的营养和保健功能。     

Application of electron spin resonance (ESR) spectrometry in nutraceutical and food research

Electron spin resonance (ESR) spectroscopy is able to directly measure the chemical species with unpaired electrons and has been widely used in a number of research fields. This review focused on its application in nutraceutical and food research. Current status of ESR in free radical scavenging capacity estimation, food oxidative stability evaluation, Cu(2+) chelating capacity determination were summarized. Also discussed was the potential of ESR spin-label oximetry technique in examination of lipid peroxidation and oxygen diffusion-concentration products in liposomes, oxygen transport and depletion, and membrane structure and dynamic properties. In addition, ESR application in identifying and estimating irradiated foods including meat, fruits, vegetables, spices, cereal grains, and oil seeds was reviewed. Finally, the potential use of ESR technique in investigating microstructure change, phase transition and viscosity related properties during food formulation, processing, and storage was briefly mentioned, along with its potential in determination of radio-stability of food components. This review may provide some fundamental knowledge of ESR and its application in nutraceutical and food research.     

乳酸菌合成共轭亚油酸及其应用研究进展

共轭亚油酸(conjugated linoleic acid,CLA)是一种具有多种生理活性的功能性脂肪酸,在食品、保健品中具有广阔的应用前景。然而,天然来源的CLA含量很低,不能满足人类需求。乳酸菌可以合成CLA,且广泛用于食品加工领域,利用乳酸菌开发富含CLA的功能食品是当今的研究热点。为推动CLA功能食品的研究开发,该文对合成共轭亚油酸乳酸菌的研究进展、合成共轭亚油酸乳酸菌的益生性研究以及将产CLA乳酸菌应用到食品和饲料中的研究现状进行综述,并对利用乳酸菌合成CLA进而应用于功能食品进行展望。     

Functional compounds from olive pomace to obtain high‐added value foods – a review

Olive pomace, the solid by‐product from virgin olive oil extraction, constitutes a remarkable source of functional compounds and has been exploited by several authors to formulate high value‐added foods and, consequently, to foster the sustainability of the olive‐oil chain. In this framework, the aim of the present review was to summarize the results on the application of functional compounds from olive pomace in food products. Phenolic‐rich extracts from olive pomace were added to vegetable oils, fish burgers, fermented milk, and in the edible coating of fruit, to take advantage of their antioxidant and antimicrobial effects. Olive pomace was also used directly in the formulation of pasta and baked goods, by exploiting polyunsaturated fatty acids, phenolic compounds, and dietary fiber to obtain high value‐added healthy foods and / or to extend their shelf‐life. With the same scope, olive pomace was also added to animal feeds, providing healthy, improved animal products. Different authors used olive pomace to produce biodegradable materials and / or active packaging able to increase the content of bioactive compounds and the oxidative stability of foods. Overall, the results highlighted, in most cases, the effectiveness of the addition of olive pomace‐derived functional compounds in improving nutritional value, quality, and / or the shelf‐life of foods. However, the direct addition of olive pomace was found to be more challenging, especially due to alterations in the sensory and textural features of food. © 2020 Society of Chemical Industry     

Quality changes of edible oils during vacuum and atmospheric frying of potato chips

Demand for safe and nutritionally rich fried products is gaining a momentum among consumers, leading to the increased consumption of vacuum fried products. The impact of vacuum frying (VF)(110 °C, 40 kPa) on chemical composition of food, fatty acid profile, microstructure, oxidative stability and sensory attributes was assessed and differentiated with that of atmospheric frying(AF) (180 °C). The potato slices were fried in mustard and soyabean oil used repetitively for 25 h. The oil content of VF potato chips was lower (15.18%) than AF chips (18.98%), however water loss in AF chips was higher than VF chips by 1.63-fold. VF significantly prevented the PUFA degradation, minimizes transfatty acid (TFA) formation and maintain a low C18:2/C16:0 ratio as compared to AF. VF Chips fried in soyabean oil show an increase in TFA content from 2.15 to 2.63% and a decrease in PUFA from 51.57 to 45.16% as compared to AF chips where TFA content increased from 2.15 to 3.72% and PUFA shows a higher reduction from 51.57 to 37.69% at the end of 25 h of frying. This indicate that in AF, oil is safe for use upto 10 cycles of frying, while as in VF, the same oil can be used for upto 40 cycles of frying without quality deteoriation. Sensorial analysis revealed that VF chips retain a better colour, taste and flavour but were less crispy than that of AF chips. These findings validate the application of vacuum frying technology for the production of high-quality foods with lesser degradation of frying oil.Industrial relevanceFood manufacturers are now impelled by the health-conscious consumer base for the production of healthy food products. The toxic effect of foods fried in degraded oils on human health is now widely known and thus the production of safe fried foods is the need of hour globally. In this context, vacuum frying is the most feasible approach for the production of quality fried products retaining the natural colour, flavour, sensory and nutritional properties better than that of atmospheric frying. Vacuum frying causes the least degradation of fatty acid of the frying oil and the fried potatoes, producing healthy potato chips. Therefore, the oil used for vacuum frying have a greater shelf life and oxidative stability than atmospheric frying. However, the higher installation cost of vacuum fryer still limits its use in the street fried food market, where degradation of oil is more likely. Thus, for its widespread commercialisation in developing countries, steps should be taken both by government and manufacturing companies to reduce the installation costs.     

A comparison of selected methods for determining eicosapentaenoic acid and docosahexaenoic acid in cereal-based foods

The accuracy of four transesterification methods and four extraction methods for determining the eicosapentaenoic acid and docosahexaenoic acid contents of cereal-based foods enriched with fish oil containing these fatty acids was investigated. The four enriched test foods were a flaked breakfast cereal, a snack bar, bread and muffins. The accuracy of the transesterification methods was tested using several commercial fish oils. The recovery of eicosapentaenoic acid and docosahexaenoic acid in the fish oils ranged from 97% to 104% depending on the transesterification method used. For the extraction methods, the recovery of eicosapentaenoic acid and docosahexaenoic acid across all food products ranged from 59% to 101% and 74% to 98% respectively depending on the extraction method used. Overall, the solvent mixture direct method was the most accurate extraction method across all the foods. However, the application of different extraction methods for different food types may be optimal when accurate analysis of eicosapentaenoic acid and docosahexaenoic acid in foods is required.     

Water‐dispersible microparticles of polyunsaturated oils

Health benefits of polyunsaturated oils are well known; nevertheless, incorporating these oils into food/feed products is not possible due to their chemical instability. Here purified fish oil with 32% (w/w) polyunsaturated fatty acids is co‐encapsulated with the antioxidant butylhydroxyanisole, into 1.0 ± 0.7 μm cellulose‐based microspheres by solvent precipitation method, at the fish oil loading content of 41% and encapsulation efficiency of 81%. Aqueous suspension of the encapsulated fish oil particles shows significantly improved oxidative stability, thermal stability, photostability and shelf‐life stability. Dry powder of the fish oil particles shows excellent shelf‐life stability. Double bond functionality of the encapsulated oil can tolerate high production temperature such as the shrimp feed production process (95 °C for 10 min) or spray dry process (outlet temperature of 120 °C). This encapsulation strategy using biocompatible cellulose polymer should enable effective and versatile applications of polyunsaturated oils in foods, feeds and cosmetics.     

DHA藻油的生理功能及在食品中复配协同应用的研究进展

二十二碳六烯酸（docosahexaenoic,DHA）是一种人体必需的多不饱和脂肪酸,属于omega-3家族,主要来源为鱼油和藻油。与鱼油相比,藻油因为含有较高的DHA纯度和更高的安全性而备受青睐,因此被大量应用在食品和保健品中,与食品中的成分相互影响、协同增效。本文综述了DHA藻油的生理功能,包括促进大脑和眼部神经发育、增强免疫力、抗氧化和抗癌等。总结了DHA藻油在牛奶、酸奶、奶粉中的应用,探讨了它与益生菌、益生元、磷脂酰丝氨酸、卵磷脂等食品成分相互作用的效果与机制,为食品、保健品行业更广泛、深入地使用DHA藻油提供理论依据。     

Oxidative stability of fish oil enriched drinking yoghurt

The oxidative stability of fish oil enriched drinking yoghurt as well as the antioxidative effect of citric acid ester, vitamin K and disodium ethylenediaminetetraacetic acid (EDTA) were investigated by measuring peroxide value and volatile secondary oxidation products and by sensory analysis. No oxidation was observed in yoghurt stored at 2 °C for up to 19 days, with or without addition of citric acid ester. Fish oil enriched yoghurt was also very stable even when compared to yoghurt with added rapeseed oil or a mixture of rapeseed oil and fish oil stored for up to 29 days. The addition of 50 μm iron to yoghurt did not promote oxidation. The results obtained may indicate an antioxidative effect of EDTA and pro-oxidative effect of vitamin K. All yoghurts had similar viscosity and droplet size. In summary, fish oil enriched drinking yoghurt is very stable towards oxidation.     

Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review

Recently, there has been growing interest in implementing innovative nanoscience‐based technologies to improve the health, safety, and quality of food products. A major thrust in this area has been to use nanoemulsions because they can easily be formulated with existing food ingredients and technologies. In particular, oil‐in‐water nanoemulsions, which consist of small oil droplets (<200 nm) dispersed in water, are being utilized as delivery systems for various hydrophobic substances in foods, including nutrients, nutraceuticals, antioxidants, antimicrobials, colors, and flavors. In this article, we focus on the application of nanoemulsion‐based delivery systems for improving the quality, safety, nutritional profile, and sensory attributes of muscle foods, such as meat and fish. The article also critically reviews the formulation and fabrication of food‐grade nanoemulsions, their potential benefits and limitations in muscle food systems.