Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
Food Chem. 2017 May 15;223:1-7. doi: 10.1016/j.foodchem.2016.12.020. Epub 2016 Dec 10.
This study investigated the effect of soymilk fortification with green coffee extract (GCE) on phenolic contents, antioxidant capacity, relative in vitro digestibility of proteins and starch, and consumer acceptance. Special attention was paid to the effect of phenolics-food matrix interactions on fortification efficiency. Soymilk was enriched with GCE extracts containing 0.025-1mg of phenolics per 1mL-samples M1-M6. Compared to control, an increase in phenolic contents of up to 70% (M6) was observed for potentially bioaccessible fractions (AD). The antiradical activity and reducing power were also about 1.9 and 10.1 times higher, respectively. However, the determined phenolic and antioxidant activities differed from those predicted. Fortification improved the digestibility of nutrients when higher doses of GCE was introduced (M4-M6). The addition of GCE at an adequate dose allowed the production of a beverage with elevated hedonic properties. In conclusion, fortification was a successful in improving the pro-health status of soymilk.
本研究调查了豆浆强化绿咖啡提取物（GCE）对酚类含量、抗氧化能力、蛋白质和淀粉体外相对消化率以及消费者接受度的影响。特别关注酚类物质与食物基质相互作用对强化效率的影响。豆浆中添加了含有 0.025-1mg 酚类物质/1mL 样品的 GCE 提取物（M1-M6）。与对照相比，潜在可生物利用部分（AD）的酚类物质含量增加了 70%（M6）。自由基清除活性和还原能力也分别提高了约 1.9 倍和 10.1 倍。然而，测定的酚类物质和抗氧化活性与预测值不同。当添加更高剂量的 GCE 时，强化提高了营养物质的消化率（M4-M6）。在适当剂量下添加 GCE 允许生产具有更高愉悦特性的饮料。总之，强化成功地提高了豆浆的健康促进状态。
