Impact of β‐glucan on debittering, bioaccessibility and storage stability of skim milk fortified with shrimp oil nanoliposomes,International Journal of Food Science & Technology

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Impact of β‐glucan on debittering, bioaccessibility and storage stability of skim milk fortified with shrimp oil nanoliposomes
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2019-12-22 , DOI: 10.1111/ijfs.14452
Saqib Gulzar ₁ , Soottawat Benjakul ₁ , Wael N. Hozzein _{2,

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Affiliation

Shrimp oil was encapsulated in nanoliposomes and fortified into skim milk. Shrimp oil nanoliposomes (SONL) were thermodynamically stable when added into skim milk at 10 mL 100 mL⁻¹. Mild bitterness in fortified skim milk caused by the SONL was masked by adding β‐glucan at various levels (0.05–0.2 g 100 mL⁻¹). With the addition of SONL, fortified skim milk appeared more reddish in colour due to the presence of astaxanthin. Addition of β‐glucan resulted in the increase in viscosity of the fortified milk by forming network of junction zones. During the storage of skim milk fortified with SONL and 0.1 g 100 mL⁻¹ β‐glucan at 4 °C for 15 days, no major quality changes took place. Simulated in vitro digestion studies revealed that 45.41 g 100 g⁻¹ eicosapentaenoic acid (EPA) and 48.86 g 100 g⁻¹ docosahexaenoic acid (DHA) from shrimp oil were bioaccessible for absorption in the gut after digestion.

中文翻译：

β-葡聚糖对虾油纳米脂质体强化脱脂牛奶的脱苦，生物可及性和储存稳定性的影响

虾油被封装在纳米脂质体中，并被强化到脱脂牛奶中。虾油纳米脂质体（SONL）以10 mL 100 mL ^-1的比例添加到脱脂牛奶中时，具有热力学稳定性。通过添加各种含量（0.05–0.2 g 100 mL ^-1）的β-葡聚糖，可以掩盖由SONL引起的强化脱脂牛奶中的轻度苦味。添加SONL后，由于虾青素的存在，强化脱脂牛奶的颜色显得更红。β-葡聚糖的加入会通过形成连接区网络而导致强化牛奶的粘度增加。期间与SONL强化脱脂乳和0.1g 100mL的存储^-1 β葡聚糖在4℃下15天，没有大的质量变化的发生。体外模拟消化研究表明，从虾油中提取出的45.41 g 100 g ^-1二十碳五烯酸（EPA）和48.86 g 100 g ^-1二十二碳六烯酸（DHA）可通过消化途径吸收到肠内。

更新日期：2019-12-22

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