School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Victoria 3010, Australia; CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Victoria 3010, Australia.
Food Chem. 2019 Jun 15;283:414-421. doi: 10.1016/j.foodchem.2018.12.124. Epub 2019 Jan 17.
The mode of delivery of curcuminoids in the manufacture of curcuminoid-fortified buttermilk yoghurts was investigated. Curcuminoids were added prior to the addition of yoghurt cultures as powdered curcuminoids or curcuminoids pre-dissolved in ethanol and added to buttermilk prior to or after yoghurt manufacture. Only a small portion (4.6-7.7%) of the total added curcuminoids in yoghurts (299 mg/100 g) was bioaccessible after sequential exposure to simulated gastric and intestinal fluids compared to 10.9% when curcuminoids in ethanolic buffer were delivered. The total potential curcuminoid bioavailability (i.e. bioaccessible curcuminoids + curcuminoids converted by faecal bacteria) delivered in yoghurts was 19-34%, depending on the delivery formats, compared to 37% for curcuminoids delivered in ethanolic buffer. The addition of powdered curcuminoids into buttermilk prior to yoghurt fermentation had 33% total potential bioavailability. This study demonstrated the feasibility of preparing curcuminoid-fortified yoghurt for the functional food market.
本研究旨在探讨姜黄素类化合物在强化姜黄素酸奶生产中的传递模式。在添加酸奶培养物之前，将姜黄素类化合物作为粉末姜黄素或预先溶解在乙醇中的姜黄素类化合物添加到乳清中，然后在酸奶生产之前或之后添加到乳清中。与在乙醇缓冲液中传递姜黄素类化合物时的 10.9%相比，在连续暴露于模拟胃液和肠液后，酸奶中（299mg/100g）总添加姜黄素类化合物（299mg/100g）中仅有一小部分（4.6-7.7%）具有生物可利用性。根据传递形式的不同，在酸奶中传递的总潜在姜黄素类化合物生物利用度（即生物可利用的姜黄素类化合物+粪便细菌转化的姜黄素类化合物）为 19-34%，而在乙醇缓冲液中传递的姜黄素类化合物为 37%。在酸奶发酵前将粉末姜黄素添加到乳清中，总潜在生物利用度为 33%。本研究证明了在功能性食品市场中制备强化姜黄素酸奶的可行性。
