食品与发酵工业 >

2023 , Vol. 49 >Issue 7: 205 - 211

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031177

研究报告

富含虾青素的蛋黄粉干燥方式和贮藏稳定性研究

  • 范巧 ,
  • 顾璐萍 ,
  • 李俊华 ,
  • 苏宇杰 ,
  • 常翠华 ,
  • 杨严俊
展开
  • 1(食品科学与技术国家重点实验室(江南大学),江苏 无锡214122)
    2(国家功能食品工程技术研究中心(江南大学),江苏 无锡,214122)
    3(江南大学 食品学院,江苏 无锡,214122)
硕士研究生(杨严俊教授为通信作者,E-mail:yangyj@jiangnan.edu.cn)

收稿日期: 2022-02-16

  修回日期: 2022-03-18

  网络出版日期: 2023-04-28

基金资助

国家自然科学基金项目(31801483)

收起

Drying methods and storage stability of astaxanthin-enriched egg yolk powder

  • FAN Qiao ,
  • GU Luping ,
  • LI Junhua ,
  • SU Yujie ,
  • CHANG Cuihua ,
  • YANG Yanjun
Expand
  • 1(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(National Functional Food Engineering Technology Research Center, Jiangnan University, Wuxi 214122, China)
    3(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2022-02-16

  Revised date: 2022-03-18

  Online published: 2023-04-28

Fold

摘要

为提高蛋黄粉中虾青素(astaxanthin,AST)的保留率,以AST强化鸡蛋为原料,采用普通喷雾干燥、充氮喷雾干燥和真空冷冻干燥3种方式制备AST强化蛋黄粉,探讨干燥方式对蛋黄粉性质的影响。将制备的充氮喷雾蛋黄粉在不同温度(4、25 ℃)、光照(照光、避光)、氧气(非真空、真空)条件下贮存,探究AST强化蛋黄粉的最佳贮存条件。同时测定了蛋黄粉中AST的生物可给率。结果表明,采用真空冷冻干燥方式制得的蛋黄粉其溶解性、水分散性、乳化性较高,充氮喷雾干燥和普通喷雾干燥方式制得的蛋黄粉之间并无显著差异(P>0.05), 3种干燥方式的AST保留率由高至低依次为:真空冷冻干燥(100%)>充氮喷雾干燥(91.06%)>普通喷雾干燥(61.94%),且真空冷冻干燥所制备的蛋黄粉L*值较低,a*、b*值较高。在贮藏期间,4 ℃、避光、真空包装条件下的蛋黄粉具有较高的AST保留率、自由基清除率和较低的丙二醛含量。由于AST化学性质不稳定且蛋黄脂质含量较高,AST强化蛋黄粉具有较低的生物保留率和较高的生物可给率。研究结果显示,AST强化蛋黄粉可采取充氮喷雾干燥方式制备,低温、避光、无氧条件下贮藏。

关键词： 虾青素; 干燥方式; 蛋黄粉; 贮藏稳定性; 生物可给率

本文引用格式

范巧 , 顾璐萍 , 李俊华 , 苏宇杰 , 常翠华 , 杨严俊 . 富含虾青素的蛋黄粉干燥方式和贮藏稳定性研究[J]. 食品与发酵工业, 2023 , 49(7) : 205 -211 . DOI: 10.13995/j.cnki.11-1802/ts.031177

Abstract

Astaxanthin (AST) is a nutrient with excellent physiological function. AST-enriched eggs can be used as food raw materials to obtain this nutrient. This study aimed to evaluate the effect of drying methods on egg quality, the effect of temperatures (4 ℃ and 25 ℃), light (light and avoid light), and oxygen (non-vacuum packing and vacuum packing) of storage on egg quality and the bioavailability of AST in egg yolk powder. Results showed that yolk powder prepared by the freeze-drying method had higher water dispersibility and emulsification, and there was no significant difference between the yolk powder prepared by nitrogen-filled spray drying and ordinary spray drying (P>0.05). The retention rate of AST in yolk powder prepared by freeze-drying was the highest, followed by nitrogen spray drying and ordinary spray drying. During storage, yolk powder under 4°C, dark, and vacuum packing conditions had an optimal AST retention rate, free radical scavenging rate, and low malondialdehyde content. The bioavailability of AST-enriched egg yolk powder was 92.62%, and the retention of AST-enriched egg yolk powder was 45.92%. In conclusion, AST-enriched egg yolk powder should be prepared by nitrogen-filled spray drying and stored at low temperatures under light-proof and oxygen-free conditions.

Key words： astaxanthin; drying methods; egg yolk powder; storage stability; bioavailability

参考文献

[1] CHEN Y T, KAO C J, HUANG H Y, et al.Astaxanthin reduces MMP expressions, suppresses cancer cell migrations, and triggers apoptotic caspases of in vitro and in vivo models in melanoma[J].Journal of Functional Foods, 2017, 31:20-31.
[2] KAMATH B S, SRIKANTA B M, DHARMESH S M, et al.Ulcer preventive and antioxidative properties of astaxanthin from Haematococcus pluvialis[J].European Journal of Pharmacology, 2008, 590(1-3):387-395.
[3] FAKHRI S, ABBASZADEH F, DARGAHI L, et al.Astaxanthin:A mechanistic review on its biological activities and health benefits[J].Pharmacological Research, 2018, 136:1-20.
[4] ZHU Y Z, YIN L, GE J S, et al.Astaxanthin supplementation enriches productive performance, physiological and immunological responses in laying hens[J].Animal Bioscience, 2021, 34(3):443-448.
[5] WALKER L A, WANG T, XIN H W, et al.Supplementation of laying-hen feed with palm tocos and algae astaxanthin for egg yolk nutrient enrichment[J].Journal of Agricultural and Food Chemistry, 2012, 60(8):1 989-1 999.
[6] 马爽, 刘静波, 王二雷.蛋粉加工及应用的研究现状分析[J].食品工业科技, 2011, 32(2):393-397;400.
MA S, LIU J B, WANG E L.Existing condition analysis of processing and application of egg powder[J].Science and Technology of Food Industry, 2011, 32(2):393-397;400.
[7] 赵媛, 苏宇杰, 杨严俊.全蛋粉喷雾干燥工艺研究[J].安徽农业科学, 2015, 43(15):243-246.
ZHAO Y, SU Y J, YANG Y J.Study on process conditions of spray-drying whole egg powder[J].Journal of Anhui Agricultural Sciences, 2015, 43(15):243-246.
[8] YANG L, GU J Y, LUAN T L, et al.Influence of oil matrixes on stability, antioxidant activity, bioaccessibility and bioavailability of astaxanthin ester[J].Journal of the Science of Food and Agriculture, 2021, 101(4):1 609-1 617.
[9] NIAMNUY C, DEVAHASTIN S, SOPONRONNARIT S, et al.Kinetics of astaxanthin degradation and color changes of dried shrimp during storage[J].Journal of Food Engineering, 2008, 87(4):591-600.
[10] AHMED F, LI Y, FANNING K, et al.Effect of drying, storage temperature and air exposure on astaxanthin stability from Haematococcus pluvialis[J].Food Research International, 2015, 74:231-236.
[11] MIAO F P, LU D Y, LI Y G, et al.Characterization of astaxanthin esters in Haematococcus pluvialis by liquid chromatography-atmospheric pressure chemical ionization mass spectrometry[J].Analytical Biochemistry, 2006, 352(2):176-181.
[12] DANSOU D M, WANG H, NUGROHO R D, et al.Assessment of response to moderate and high dose supplementation of astaxanthin in laying hens[J].Animals:An Open Access Journal from MDPI, 2021, 11(4):1138.
[13] BUSCH V M, PEREYRA-GONZALEZ A, ŠEGATIN N, et al.Propolis encapsulation by spray drying:Characterization and stability[J].LWT, 2017, 75:227-235.
[14] GUO Q,MU T H.Emulsifying properties of sweet potato protein:Effect of protein concentration and oil volume fraction[J].Food Hydrocolloids, 2011, 25(1):98-106.
[15] RODJAN P, WATTANASIT S, FAROONGSARNG D, et al.Garlic oil granules coated with enteric polymer:Effects on performance, egg quality, yolk antioxidants, yolk cholesterol, blood biochemistry and hepatic lipid metabolism in laying hens[J].Animal Feed Science and Technology, 2021, 274:114854.
[16] BRODKORB A, EGGER L, ALMINGER M, et al.INFOGEST static in vitro simulation of gastrointestinal food digestion[J].Nature Protocols, 2019, 14(4):991-1 014.
[17] 王家镔, 林军, 曲可欣, 等.喷雾干燥与冷冻干燥鸡蛋粉特性研究[J].食品科技, 2020, 45(3):80-86.
WANG J B, LIN J, QU K X, et al.Comparison of microstructure and physicochemical properties of spray drying and freeze-dried egg powder[J].Food Science and Technology, 2020, 45(3):80-86.
[18] 沈青, 赵英, 迟玉杰, 等.真空冷冻与喷雾干燥对鸡蛋全蛋粉理化性质及超微结构的影响[J].现代食品科技, 2015, 31(1):147-152.
SHEN Q, ZHAO Y, CHI Y J, et al.Effects of freeze-drying and spray-drying on the physicochemical properties and ultrastructure of whole-egg powder[J].Modern Food Science and Technology, 2015, 31(1):147-152.
[19] 赵晓燕, 孟昂, 刘红开, 等.雨生红球藻中虾青素油树脂的稳定性研究[J].食品科技, 2018, 43(8):285-289.
ZHAO X Y, MENG A, LIU H K, et al.The stability of astaxanthin oleoresin from Haematococcus pluvialis[J].Food Science and Technology, 2018, 43(8):285-289.
[20] MÁRQUEZ-RUIZ G, HOLGADO F, GARCÍA-MARTÍNEZ M C, et al.A direct and fast method to monitor lipid oxidation progress in model fatty acid methyl esters by high-performance size-exclusion chromatography[J].Journal of Chromatography A, 2007, 1 165(1-2):122-127.
[21] 陈伊凡, 李欢欢, 唐宏刚, 等.二十二碳六烯酸强化蛋黄粉的制备及其贮藏稳定性[J].浙江农业学报, 2020, 32(12):2 226-2 231.
CHEN Y F, LI H H, TANG H G, et al.Preparation and storage stability of docosahexaenoic acid enriched egg yolk powder[J].Acta Agriculturae Zhejiangensis, 2020, 32(12):2 226-2 231.
[22] WANG Q L, JIN G F, WANG N, et al.Lipolysis and oxidation of lipids during egg storage at different temperatures[J].Czech Journal of Food Sciences, 2017, 35(3):229-235.
[23] JIN G F, ZHANG J H, YU X, et al.Crude lipoxygenase from pig muscle:Partial characterization and interactions of temperature, NaCl and pH on its activity[J].Meat Science, 2011, 87(3):257-263.
[24] 袁磊, 刘晓庚, 唐瑜.不同类胡萝卜素清除自由基能力的比较[J].包装与食品机械, 2015, 33(2):7-11.
YUAN L, LIU X G, TANG Y.The comparison of free radical scavenging capacity of carotenoids[J].Packaging and Food Machinery, 2015, 33(2):7-11.
[25] AMBATI R R, PHANG S M, RAVI S, et al.Astaxanthin:Sources, extraction, stability, biological activities and its commercial applications:A review[J].Marine Drugs, 2014, 12(1):128-152.
[26] LIU X J, ZHANG R J, MCCLEMENTS D J, et al.Nanoemulsion-based delivery systems for nutraceuticals:influence of long-chain triglyceride (LCT) type on in vitro digestion and astaxanthin bioaccessibility[J].Food Biophysics, 2018, 13(4):412-421.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司