Zhang Kun, Yao Xiaolin, Gao Yujing, Liu Ning, Qiu Jie, Li Shuai, Liu Xin, He Yating
Ferguson (Wuhan) Biotechnology Co., Ltd., Wuhan, 430056, China.
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China.
J Food Sci. 2021 Mar;86(3):996-1003. doi: 10.1111/1750-3841.15621. Epub 2021 Feb 10.
Full-fat soybean powder was a more difficult-to-fortify food vehicle than cereal flour and powdered milk products because of a large quantity of unsaturated fatty acids, particularly when iron was necessary to be fortified. Minimizing oxidation of lipids was extremely valuable in the fortified-food industry. However, very limited data were available on the effect of microencapsulation of iron compounds on lipid oxidation in full-fat soybean powder. In our study, ferric pyrophosphate (FP) was microencapsulated by the emulsifying-gelation technique and its effect on the storage stability of Yingyangbao (YYB) was evaluated. The results showed that microencapsulated FP (MFP) was regularly spherical and uniformly distributed. MFP could significantly (P < 0.05) decrease the sensory score of rancid odor for YYB. The formation of lipid oxidation products such as carbonyl compounds, malondialdehyde, pentanal, and hexanal in YYB during the accelerated test was significantly retarded, improving oxidative stability and delaying the sensory deterioration. The E-nose analysis showed that YYB with MFP had significantly (P < 0.05) lower levels of response values on the specific sensors than YYB containing FP with or without ascorbyl palmitate. MFP could significantly (P < 0.05) improve the sensory and oxidative stability of iron-fortified full-fat soybean powder such as YYB.
由于富含大量不饱和脂肪酸，全脂大豆粉是一种比谷物粉和奶粉产品更难强化的食品载体，尤其是在需要强化铁时。在强化食品工业中，尽量减少脂质氧化极为重要。然而，关于铁化合物微胶囊化对全脂大豆粉脂质氧化影响的数据非常有限。在我们的研究中，焦磷酸铁（FP）通过乳化-凝胶技术进行微胶囊化，并评估了其对营养包（YYB）储存稳定性的影响。结果表明，微胶囊化焦磷酸铁（MFP）呈规则球形且分布均匀。MFP能显著（P<0.05）降低YYB的哈喇味感官评分。在加速试验期间，YYB中脂质氧化产物如羰基化合物、丙二醛、戊醛和己醛的形成显著延迟，提高了氧化稳定性并延缓了感官劣化。电子鼻分析表明，与含有FP（添加或不添加棕榈酸抗坏血酸）的YYB相比，含有MFP的YYB在特定传感器上的响应值水平显著（P<0.05）更低。MFP能显著（P<0.0５）提高如YYB等铁强化全脂大豆粉的感官和氧化稳定性。
