Pinho Lorena S, Brexó Ramon P, Costa Tatielly de J, Thomazini Marcelo, Campanella Osvaldo H, Favaro-Trindade Carmen S
College of Food, Agricultural, and Environmental Sciences, The Ohio State University (OSU), Columbus, OH 43210, USA.
The Good Food Institute (GFI), Washington, DC 20090, USA.
Foods. 2025 Apr 25;14(9):1500. doi: 10.3390/foods14091500.
Incorporating vitamin D3 (cholecalciferol) into food is hampered by its high instability and low water solubility. Due to porous structure that favors absorption and carrying of micronutrients, brewer's spent yeast (BSY) is an economically and technically attractive alternative to overcome the shortcomings of vitamin D3 incorporation. Using heat and shear-sensitive ingredients and additives in formulations remains challenging due to the high-temperature and shear conditions during industrial processes, such as extrusion. This study aimed to produce an extruded plant-based meat product enriched with cholecalciferol. Vitamin D3, free and impregnated in BSY (BSY-VitD3), was blended with pea protein and subjected to cooking extrusion. Product features were analyzed for color, texture, moisture, water activity, absorption capacity, and vitamin retention. Adding BSY-VitD3 reduced all texture profile parameters and altered colors. Furthermore, free VitD3 enhanced extruded water and oil absorption capacity. After extrusion, vitamin retention percentages in the products were 45.4 and 91.6%, for free and BSY-VitD3, respectively. After 1-month storage of the extruded products, vitamin retention was 38.9 and 85.1% for free and BSY-VitD3 samples, respectively. Blending vitamin D3 with BSY is a simple, fast, and effective process to facilitate incorporation of the vitamin in the formulation and protect it during cooking extrusion.
将维生素D3（胆钙化醇）添加到食品中受到其高不稳定性和低水溶性的阻碍。由于具有有利于微量营养素吸收和携带的多孔结构，啤酒废酵母（BSY）是克服维生素D3添加缺点的一种经济且技术上有吸引力的替代方案。由于工业过程（如挤压）中的高温和剪切条件，在配方中使用对热和剪切敏感的成分及添加剂仍然具有挑战性。本研究旨在生产富含胆钙化醇的挤压植物基肉制品。将游离的和负载于啤酒废酵母中的维生素D3（BSY-VitD3）与豌豆蛋白混合，并进行烹饪挤压。对产品的颜色、质地、水分、水分活度、吸收能力和维生素保留率进行了分析。添加BSY-VitD3降低了所有质地剖面参数并改变了颜色。此外，游离的维生素D3提高了挤压产品的水和油吸收能力。挤压后，产品中游离维生素D3和BSY-VitD3的维生素保留率分别为45.4%和91.6%。挤压产品储存1个月后，游离维生素D3和BSY-VitD3样品的维生素保留率分别为38.9%和85.1%。将维生素D3与啤酒废酵母混合是一种简单、快速且有效的方法，有助于在配方中添加维生素并在烹饪挤压过程中保护它。
