Soymilk enriched with green coffee phenolics - Antioxidant and nutritional properties in the light of phenolics-food matrix interactions
Soymilk enriched with green coffee phenolics - Antioxidant and nutritional properties in the light of phenolics-food matrix interactions
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DOI：
10.1016/j.foodchem.2016.12.020
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发表时间：
2017-05-15
期刊：
影响因子：
8.8
通讯作者：
Gawlik-Dziki, Urszula
中科院分区：
文献类型：
--
作者：
Seczyk, Lukasz;Swieca, Michal;Gawlik-Dziki, Urszula
研究了绿咖啡提取物(GCE)强化豆浆对豆浆中酚类物质含量、抗氧化能力、蛋白质和淀粉相对体外消化率以及消费者接受度的影响。特别注意了酚类与食物基质的交互作用对强化效果的影响。豆浆中每毫升样品M1-M6中含有0.025-1毫克酚的GCE萃取物进行了浓缩。与对照相比，潜在生物可及组分(AD)的酚类含量增加了高达70%(M6)。其抗自由基活性和还原能力也分别提高了1.9倍和10.1倍。然而，测定的酚类和抗氧化剂活性与预测的不同。当添加更高剂量的GCE(M4-M6)时，强化提高了养分的消化率。添加适当剂量的GCE可以生产出具有更高享乐性的饮料。综上所述，强化是一种成功的改善豆奶健康状况的方法。(C)2016爱思唯尔有限公司。保留所有权利。
This study investigated the effect of soymilk fortification with green coffee extract (GCE) on phenolic contents, antioxidant capacity, relative in vitro digestibility of proteins and starch, and consumer acceptance. Special attention was paid to the effect of phenolics-food matrix interactions on fortification efficiency. Soymilk was enriched with GCE extracts containing 0.025-1 mg of phenolics per 1 mL-samples M1-M6. Compared to control, an increase in phenolic contents of up to 70% (M6) was observed for potentially bioaccessible fractions (AD). The antiradical activity and reducing power were also about 1.9 and 10.1 times higher, respectively. However, the determined phenolic and antioxidant activities differed from those predicted. Fortification improved the digestibility of nutrients when higher doses of GCE was introduced (M4-M6). The addition of GCE at an adequate dose allowed the production of a beverage with elevated hedonic properties. In conclusion, fortification was a successful in improving the pro-health status of soymilk. (C) 2016 Elsevier Ltd. All rights reserved.