番茄红素黄油贮存过程中氧化稳定性和货架期稳定性的评价

Md. Nazmus Salehin , Sazzadul Islam Khan , Md Shahjahan Kabir , Konok Kumar , Sidratul Montaha , Md. Arefuzzaman , M. Burhan Uddin , Maruf Ahmed
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引用次数: 0

摘要

在本研究中,以不同浓度的番茄红素提取物(S1: 0 mg/kg, S2: 200 mg/kg, S3: 400 mg/kg, S4: 600 mg/kg)制备黄油样品。然后,研究了番茄红素含量、理化性质、颜色特性、微生物稳定性和番茄红素在黄油中150 d的保留率(%)。在黄油样品中,S3 (400 mg/kg番茄红素提取物)的游离脂肪酸(FFAs)和过氧化值(pv)水平显著低于其他样品。在贮藏期间,所有样品(S2、S3和S4)的番茄红素含量均有所下降。富含番茄红素的黄油样品S3 (400 mg/kg番茄红素提取物)的番茄红素含量保留率最高(41.26%),S4 (600 mg/kg番茄红素提取物)的番茄红素含量保留率最低(37.08%)。番茄红素提取物对乳酸菌的生长没有抑制作用。富含番茄红素的黄油样品受到消费者的欢迎。这些发现表明番茄红素提取物是一种有效的天然添加剂,可以提高黄油的氧化稳定性和保质期。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Assessment of oxidative and shelf life stability of lycopene enriched butter during storage
In this study, butter samples were prepared at different concentrations of lycopene extract (S1: 0 mg/kg, S2: 200 mg/kg, S3: 400 mg/kg, S4: 600 mg/kg). Then, the lycopene content, physicochemical properties, color properties, microbiological stability, and retention of lycopene (%) in butter were studied over a 150-day storage period. Among the butter samples, S3 (400 mg/kg lycopene extract) exhibited significantly lower levels of free fatty acids (FFAs) and peroxide values (PVs) compared to the other samples. The lycopene content decreased for all samples (S2, S3, and S4) over the storage period. Lycopene enriched butter sample S3 (400 mg/kg lycopene extract) had the highest retention (41.26 %), while S4 (600 mg/kg lycopene extract) had the lowest retention (37.08 %) of lycopene content. Lactic acid bacteria were not hampered by the addition of lycopene extract. Lycopene enriched butter samples were well-accepted by the consumers. These findings suggest lycopene extract as an effective natural additive to enhance the oxidative stability and shelf life of butter.
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来源期刊
Food chemistry advances
Food chemistry advances Analytical Chemistry, Organic Chemistry, Chemistry (General), Molecular Biology
CiteScore
1.90
自引率
0.00%
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0
审稿时长
99 days
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