植物添加剂对牛奶发酵乳制品脂肪酸组成、脂质品质指标及矿物质变化的影响
Influence of Plant Additives on Changes in the Composition of Fatty Acids, Lipid Quality Indices and Minerals of Fermented Dairy Products from Cow's Milk.
作者信息
Paszczyk Beata, Tońska Elżbieta
机构信息
Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland.
出版信息
Molecules. 2025 Jan 9;30(2):235. doi: 10.3390/molecules30020235.
The aim of this study was to assess the effect of selected plant additives on changes in the content of fatty acids, lipid quality indicators and mineral composition of yogurts produced from cow's milk. The analysis included natural yogurts and yogurts enriched with 10% of chia seeds, hulled hemp seeds, quinoa seeds and oat bran. The fatty acid composition, the content of lipid quality indicators and the content of mineral components was varied in all analyzed yogurts. The plant additives used caused significant ( ≤ 0.05) changes in their fatty acid content, i.e., a significant decrease in the content of saturated fatty acids (SFAs) and short-chain fatty acids (SCFAs), and a significant increase in the content of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). The plant additives used caused significant ( ≤ 0.05) changes in the content of fatty acids, i.e., a significant decrease in the content of saturated fatty acids (SFAs) and short-chain fatty acids (SCFAs), and a significant increase in the content of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). It was shown that additives such as chia seeds and peeled hemp seeds caused the greatest changes in the analyzed yogurts. Yogurts with these additives were characterized by a significant increase in the content of polyunsaturated fatty acids (PUFAs), including -3 acids, and a more favorable -6/-3 ratio. Yogurts with these additives were also characterized by significantly ( ≤ 0.05) lower atherogenic (AI) and thrombogenic (TI) indices and a higher hypocholesterolemia-to-hypercholesterolemia ratio (H/H). The addition of peeled hemp seeds caused the greatest changes in the content of minerals. Yogurts with hemp seeds were characterized by the highest content of all measured macroelements, as well as copper, iron and zinc. In turn, the highest manganese content was determined in the yogurts with the addition of chia seeds.
本研究的目的是评估所选植物添加剂对牛奶制成的酸奶中脂肪酸含量、脂质质量指标和矿物质组成变化的影响。分析包括天然酸奶以及富含10%奇亚籽、去壳大麻籽、藜麦籽和燕麦麸的酸奶。所有分析的酸奶中，脂肪酸组成、脂质质量指标含量和矿物质成分含量各不相同。所使用的植物添加剂导致其脂肪酸含量发生显著（≤0.05）变化，即饱和脂肪酸（SFA）和短链脂肪酸（SCFA）含量显著降低，单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）含量显著增加。所使用的植物添加剂导致脂肪酸含量发生显著（≤0.05）变化，即饱和脂肪酸（SFA）和短链脂肪酸（SCFA）含量显著降低，单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）含量显著增加。结果表明，奇亚籽和去皮大麻籽等添加剂在分析的酸奶中引起的变化最大。含有这些添加剂的酸奶的特点是多不饱和脂肪酸（PUFA）含量显著增加，包括-3脂肪酸，且-6/-3比值更有利。含有这些添加剂的酸奶的特点还包括致动脉粥样硬化（AI）和致血栓形成（TI）指数显著（≤0.05）降低，以及低胆固醇血症与高胆固醇血症比值（H/H）更高。添加去皮大麻籽导致矿物质含量变化最大。含有大麻籽的酸奶的特点是所有测量的常量元素以及铜、铁和锌的含量最高。而添加奇亚籽的酸奶中锰含量最高。
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