亚麻籽粉掺入 Peda 的代谢组学和显微特征分析

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
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引用次数: 0

摘要

功能性乳制品食品因其方便快捷、营养丰富、风味独特、成分天然而备受青睐。亚麻籽副产品的价值提升有可能增强这些食品的功能性。本研究根据感官和质地属性,对亚麻籽粉(2%、2.5%、3%)进行了优化。与对照组相比,优化后的 Peda(2%)水分(39.6%)和水分活性(18.9%)明显降低,而粗纤维(1.88%)、蛋白质(26.4%)、脂肪(8%)和 DPPH 抑制(274.5%)则明显增加。对优化后的 Peda 进行扫描电子显微镜观察后发现,其表面呈现出致密、不均匀的纹理,被大量脂肪包裹,晶间隙中充满了乳清。高分辨质谱(HR-MS)识别出 23 种主要化合物,包括 6 种有机酸、6 种氨基酸、3 种脂肪酸、3 种其他代谢衍生物、2 种脂类、2 种生物活性成分和 1 种糖。此外,气相色谱质谱法(GC-MS)还发现了六种不同类型的脂肪酸。这些化合物已被证实具有多种生物活性,如促进大脑活动、抗氧化、抗糖尿病、抗炎症、保护心血管等作用。亚麻籽粉作为乳制品原料的植物替代品,提供了一种可持续的健康替代品,使亚麻籽融入的 Peda 成为一种功能性食品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Metabolomics and microscopic profiling of flaxseed meal- incorporated Peda

Metabolomics and microscopic profiling of flaxseed meal- incorporated Peda

Functional dairy foods are in high demand due to their convenience, enhanced nutrition, intriguing flavors, and natural ingredients. The valorization of flaxseed by-products can potentially boost the functionality of these foods. This work involves the optimization of flaxseed meal powder (2%, 2.5%, 3%) during Peda preparation based on sensory and textural attributes. The optimized Peda (2%) exhibited significantly reduction in moisture (39.6%) and water activity (18.9%), while significantly increasing crude fiber (1.88%), protein (26.4%), fat (8%) and DPPH inhibition (274.5%) as compared to control Peda. Scanning electron microscopy of the optimized Peda revealed the surface displayed a dense, uneven texture, heavily coated with fat, and intergranular spaces filled with milk serum. Twenty-three primary compounds were recognized in high-resolution mass spectrometry (HR-MS), including 6 organic acids, 6 amino acids, 3 fatty acids, 3 other metabolite derivatives, 2 lipids, 2 bioactive components, and 1 sugar. Besides gas chromatography mass spectrometry (GC–MS) found six separate types of fatty acids. These compounds have been proven to possess various bioactivities, such as promoting brain activity, antioxidant, anti-diabetic, anti-inflammatory, cardiovascular-protective effects, etc. Flaxseed meal, as a plant-based substitute for dairy ingredients, offers a sustainable and healthy alternative, making flaxseed-incorporated Peda a functional food.

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来源期刊
Food Chemistry Molecular Sciences
Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
0.00%
发文量
83
审稿时长
82 days
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