Shi Liangman, Zhu Lunhui, Cao Jialing, Zhang Zhongyuan, Dai Zhuqing, Li Dajing, Zhang Lianfu, Yang Cheng
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
Food Chem. 2025 Nov 15;492(Pt 3):145579. doi: 10.1016/j.foodchem.2025.145579. Epub 2025 Jul 16.
A novel mayonnaise product rich in cis (Z)-lutein was developed by natural garlic oil and heat treatment. The formula of the mayonnaise was as follows: 68 % soybean oil, 7 % garlic oil, 14 % egg yolk, 6 % white vinegar, 3 % white sugar, and 2 % edible salt. After heated at 50 °C for 1 h, the ratio of Z-lutein in the mayonnaise significantly increased from 11.59 % to 40.47 %. The final products showed higher textural stability and relatively good sensory acceptance comparing with three commercial mayonnaises. The partition factor value of the ordinary mayonnaise was 46.50 %, while that of mayonnaise rich in Z-lutein reached 60.27 %. The bioaccessiblity of lutein in mayonnaise rich in Z-lutein was 31.72 % by simulated in vitro digestion and was twice of that in ordinary mayonnaise (14.68 %). We conclude, for the first time, garlic oil and thermal treatment improve the production of Z-lutein in the real food emulsion system.
通过天然大蒜油和热处理开发出了一种富含顺式（Z）-叶黄素的新型蛋黄酱产品。该蛋黄酱的配方如下：68%大豆油、7%大蒜油、14%蛋黄、6%白醋、3%白糖和2%食用盐。在50℃加热1小时后，蛋黄酱中Z-叶黄素的比例从11.59%显著增加到40.47%。与三种市售蛋黄酱相比，最终产品表现出更高的质地稳定性和相对较好的感官接受度。普通蛋黄酱的分配因子值为46.50%，而富含Z-叶黄素的蛋黄酱的分配因子值达到60.27%。通过体外模拟消化，富含Z-叶黄素的蛋黄酱中叶黄素的生物可及性为31.72%，是普通蛋黄酱（14.68%）的两倍。我们首次得出结论，大蒜油和热处理可提高实际食品乳液体系中Z-叶黄素的产量。
