富含虾青素的微藻“雨生红球藻”和全麦粉对改善曲奇饼干物理和功能特性的影响
The Effect of Astaxanthin-Rich Microalgae "Haematococcus pluvialis" and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies.
作者信息
Hossain A K M Mofasser, Brennan Margaret A, Mason Susan L, Guo Xinbo, Zeng Xin An, Brennan Charles S
机构信息
Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
Riddet Institute, Palmerston North 4442, New Zealand.
出版信息
Foods. 2017 Jul 26;6(8):57. doi: 10.3390/foods6080057.
Marine-based food supplements can improve human nutrition. In an effort to modulate glycaemic response and enhance nutritional aspects, marine-derived algal food rich in astaxanthin was used in the formulation of a model food (wholemeal cookie). Astaxanthin substitution of cookies made from three flours (wheat, barley and oat) demonstrated a significant reduction in the rate of glucose released during in vitro digestion together with an increase in the total phenolic content (TPC) and antioxidant capacity of the food. The significantly ( < 0.005) lower free glucose release was observed from cookies with 15% astaxanthin, followed by 10% and then 5% astaxanthin in comparison with control cookies of each flour. Total phenolic content, DPPH radical scavenging and Oxygen Radical Absorbance Capacity (ORAC) value also notably increased with increase in astaxanthin content. The results evidence the potential use of microalgae to enhance the bioactive compounds and lower the glycaemic response of wholemeal flour cookie.
海洋来源的食品补充剂可以改善人体营养。为了调节血糖反应并增强营养方面，富含虾青素的海洋来源藻类食品被用于制作一种模型食品（全麦饼干）。用虾青素替代由三种面粉（小麦、大麦和燕麦）制成的饼干，结果表明，在体外消化过程中葡萄糖释放速率显著降低，同时食品的总酚含量（TPC）和抗氧化能力有所增加。与每种面粉的对照饼干相比，含15%虾青素的饼干的游离葡萄糖释放量显著降低（<0.005），其次是含10%虾青素的饼干，然后是含5%虾青素的饼干。总酚含量、DPPH自由基清除能力和氧自由基吸收能力（ORAC）值也随着虾青素含量的增加而显著增加。结果证明了微藻在增强全麦面粉饼干生物活性成分和降低血糖反应方面的潜在用途。
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