CN105813478A - 包含吡啶甲酸亚铁的饮料 - Google Patents
包含吡啶甲酸亚铁的饮料 Download PDFInfo
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- CN105813478A CN105813478A CN201480067629.6A CN201480067629A CN105813478A CN 105813478 A CN105813478 A CN 105813478A CN 201480067629 A CN201480067629 A CN 201480067629A CN 105813478 A CN105813478 A CN 105813478A
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- beverage
- carboxylic acid
- pyridine carboxylic
- ferrous
- fruit
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- 229940045997 vitamin a Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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Abstract
本发明涉及包含吡啶甲酸亚铁的饮料。具体地讲,本发明涉及一种包含水果和/或蔬菜、吡啶甲酸亚铁和酚类发色团化合物的饮料。本发明的其他方面涉及制备饮料用的粉末、吡啶甲酸亚铁的用于强化饮料且不改变颜色的用途以及用铁强化饮料的方法。
Description
本发明涉及包含吡啶甲酸亚铁的饮料。具体地讲,本发明涉及一种包含水果和/或蔬菜、吡啶甲酸亚铁和酚类发色团化合物的饮料。本发明的其他方面涉及制备饮料用的粉末、吡啶甲酸亚铁的用于强化饮料且不改变颜色的用途以及用铁强化饮料的方法。
全球有数十亿人遭受“隐性饥饿(hiddenhunger)”或微量营养素缺乏症的困扰。他们不能从摄食的食物中获取充足的、引领丰富健康生活所需的微量营养素。微量营养素为维生素和矿物质(例如维生素A、锌和铁),其对维持良好的健康是绝对必要的。微量营养素缺乏可降低智商,导致儿童发育迟缓和失明,降低儿童和成人对疾病的抵抗力,并增加分娩时母亲和婴儿的风险。铁缺乏症是世界上最为普遍且常见的营养失调症。铁缺乏症不仅影响发展中国家的众多儿童和妇女的健康,还是工业化国家中唯一普遍存在的营养缺乏症。富裕国家的人们可能会自愿选择可导致铁摄入量减少的饮食,例如素食。食物和饮料强化是增强铁摄入并且有助于饮食多样化和加强铁吸收的方法之一。
硫酸亚铁因其高生物利用率被世界卫生组织(WHO)推荐为首选的铁强化剂[Guidelinesonfoodfortificationwithmicronutrients.WorldHealthOrganization,2006(《微量营养素强化食品指南》,世界卫生组织,2006年)]。然而,用硫酸亚铁强化的某些食物和饮料产品可能会出现潜在的不利感官变化,这使得必须选择其他在产品基质中化学活性较低的铁的形式,但却是以相较于硫酸亚铁更低的生物利用率为代价。例如,铁可以促进氧化反应,使产品的风味发生不利的变化,而且铁还可以引起颜色的变化。
组合物(例如食品和饮料)中的不期望的颜色变化可能是由于铁与酚类发色团化合物形成复合物所引起。发色团是分子中的某种区域,该区域中两个不同分子轨道之间的能量差异可通过将电子从其基态激发至激发态来吸收可见光。酚类发色团化合物具有至少一个酚结构作为发色团的一部分。酚类发色团化合物的示例包括花青素苷、花青素、甜菜苷、没食子酸、姜黄素和胭脂红酸。
当初次添加含铁材料时可能出现不期望的颜色变化问题,但是延长贮藏时间后或者经过加热后也会出现此类问题。例如,当用铁强化的食物和饮料产品经加热灭菌时,该产品可能会出现颜色变化。为提供更长的货架期,或使诸如病人或幼儿之类的敏感群体能够安全食用,多数食物和饮料产品需要经灭菌处理。
铁离子和酚类发色团之间的相互作用可引起最大吸收波长的变化。通常,波长会变得更长,此类变化被称为红移。光吸收强度也可能增加;这就是增色效应。对于包含酚类发色团化合物的食物和饮料产品,由于添加铁引起红移,导致该产品发生颜色变化,此类颜色变化通常是不被期望的。
当用铁强化食物和饮料产品时,含水果的产品的颜色变化问题尤为明显。很多水果和蔬菜的颜色源于酚类发色团化合物,因此铁的添加使酚类发色团化合物的颜色发生红移,导致不期望的产品颜色变化。水果和蔬菜本身是提供有益膳食营养素的良好来源,所以水果和蔬菜是为食物和饮料产品提供附加营养价值的良好基础。饮料提供一种简便且流行的方式,以提供有益膳食营养素。乳品,不管是植物性乳(例如大豆)还是动物性乳(例如牛奶),均能提供良好的营养源。有色乳饮料(例如含水果乳饮料)中的不期望的颜色变化尤为显著,因为乳品提供的白色不透明背景加强了颜色的视觉效果。因此,需要提供一种包含水果和/或蔬菜、吡啶甲酸亚铁和酚类发色团化合物且不呈现不期望的颜色变化的铁强化饮料。具体地讲,期望能提供包含吡啶甲酸亚铁和酚类发色团化合物且不呈现不期望的颜色变化的铁强化乳饮料。
EP1011344描述了使用诸如富马酸亚铁和硫酸亚铁之类的铁源强化的巧克力口味的饮料混合物和其他可食用的混合物,然而当此饮料混合物用包含果汁的水溶液重构时不会呈现出不期望的灰色。通过在饮料混合物中添加作为缓冲剂的食用酸(例如柠檬酸或苹果酸)来解决呈现灰色的问题,因此重构的巧克力饮料的pH约为6.5或更低。控制pH至酸性并不总是符合产品的预期口味。
WO97/15201公开了色泽稳定的铁强化的水果口味干饮料混合物,其中以固态脂肪包裹硫酸铁的形式,或者以氨基酸螯合铁的形式添加铁。然而,向饮品中添加固态脂肪并不总被期望;而且与氨基酸螯合的铁比很多其他铁化合物更贵。
US4315927描述了一种含有吡啶甲酸金属盐(例如吡啶甲酸亚铁)的膳食补充剂。在一个实施例中,将吡啶二甲酸亚铁施用于曾患有缺铁性贫血的妇女,所述吡啶二甲酸亚铁混合于一杯咖啡中。
仍然需要提供改善的或可替代的饮料组合物,所述饮料组合物提供铁营养源且不呈现不期望的颜色变化。具体地讲,需要提供包含水果和/或蔬菜的饮料,所述饮料提供具有良好的生物利用率的铁,稳定而不会由天然存在的化合物引起颜色变化。
本发明的一个目的是提高现有技术水平并提供克服至少一些上述不便的解决方案,或至少提供有用的替代形式。不将本说明书中对现有技术文献的任何提及视为承认此类现有技术为众所周知的技术或构成本领域的公知常识的一部分。本说明书中使用的词语“包括”、“包含”和类似的词语,都不应被理解为具有排他性或穷举性的含义。换句话讲,它们意指的是“包括但不限于”。
本发明的目的可通过独立权利要求的主题实现。从属权利要求进一步拓展本发明的构想。
因此,本发明的一个方面提供一种包含水果和/或蔬菜、吡啶甲酸亚铁和酚类发色团化合物的饮料。本发明的其他方面涉及用于制备饮料的粉末,所述粉末包含吡啶甲酸亚铁和酚类发色团化合物;吡啶甲酸亚铁的用于强化饮料且不改变颜色的用途以及用铁强化饮料的方法,所述用铁强化饮料的方法包括制备含有酚类发色团化合物、水果和/或蔬菜的饮料和添加吡啶甲酸亚铁。
吡啶甲酸(吡啶-2-羧酸)是人体内和其他哺乳动物体内重要的天然螯合剂。这种化合物能螯合矿物质,例如铬、锌、锰、铜和铁。吡啶甲酸亚铁是吡啶甲酸阴离子和Fe2+离子的配位复合物。观察表明,施用生理水平的吡啶甲酸亚铁可有效地改善人体内的铁含量曲线(US4315927)。
发明人惊奇地发现,吡啶甲酸亚铁可被用于强化含有酚类发色团化合物的饮料,其颜色变化相比于常规的铁强化大大降低。例如,用吡啶甲酸亚铁强化的草莓发酵乳饮品呈现出的颜色变化程度比用硫酸亚铁强化的草莓发酵乳饮品低。发明人还惊奇地发现,吡啶甲酸亚铁可被用于强化含有酚类发色团化合物的饮料,且不会引起加热处理相关的颜色变化问题。例如,在95℃下巴氏灭菌2分钟后,用吡啶甲酸亚铁强化的草莓发酵乳饮料的颜色比用硫酸亚铁强化的草莓发酵乳饮料更接近未强化的草莓发酵乳饮料的颜色。已发现用吡啶甲酸亚铁强化的酸奶中铁的生物可接受率与用硫酸亚铁强化的酸奶类似。
因此,本发明部分涉及一种含有水果和/或蔬菜、吡啶甲酸亚铁和酚类发色团化合物的饮料。组合物中存在的铁水平可为至少百万分之1重量,例如至少百万分之5重量。组合物中存在的吡啶甲酸亚铁水平可为至少百万分之20重量,例如至少百万分之100重量。每100g组合物中存在的吡啶甲酸亚铁水平可提供0.01-10mg铁。酚类发色团化合物可包含于水果和/或蔬菜中,或者可被单独添加,例如,可添加胭脂红等天然色素来改善色泽。酚类发色团化合物可有助于饮料的色泽。在本发明的范围中,如果从饮料中移除绝大多数酚类发色团化合物时会导致足够明显的色差,则表明所述酚类发色团化合物有助于饮料的色泽,所述足够明显的色差是观察人员在两个样品相继显示而不是同时显示时所观察到的差异。例如,酚类发色团化合物有助于饮料的色泽,其中,移除所有酚类发色团化合物时将导致ΔEab*值(用CIE1976L*a*b*色标测量)大于2,例如大于3的颜色变化。
CIE1976L*a*b*(下文中简称CIELAB)色标是由国际照明委员会提出的测量颜色的一种方法[CIETechnicalReport,Colorimetry2ndEdition,CIE15.2–1986,correctedreprint1996(CIE技术报告,《比色法》第二版,CIE15.2-1986年,于1996年校正重印)]。通过在直角坐标上绘制量L*,a*,b*来制作CIELAB颜色空间。对象的L*坐标是在0(黑色)至100(绝对白色)的标度上测得的光强度。a*和b*坐标不具有特定的数值界限。参数a*为纯绿色(负a*)至纯红色(正a*),而参数b*为纯蓝色(负b*)至纯黄色(正b*)。
在CIELAB色域中,色差可计算为将两个样品的L*、a*和b*值之间的差值考虑在内的单一值。
色差ΔEab*按下式计算:
饮料或饮品是与点心或营养品一同食用的液体,包括酒精和非酒精饮品、碳酸饮料和果汁或蔬菜汁。
术语水果在本说明书中是用作烹饪用语。水果是植物种子相关的肉质结构,有甜味且可直接生吃,例如苹果、橙、葡萄、草莓和香蕉。这些包括来自能生产无籽水果的植物栽培品种的水果,例如无籽葡萄和常见香蕉品种。术语水果在此处不用作植物学用语。例如,在本发明的上下文中,豆类、坚果和谷粒不应被视为水果。所述水果例如可选自:黑加仑、蔓越莓、接骨木莓、红醋栗、博伊森莓、葡萄、樱桃、橙、柠檬、酸橙、橘、柑、葡萄柚、菠萝、芒果、木瓜、百香果、奇异果、番石榴、无花果、椰枣、苹果、李、草莓、树莓、蓝莓、黑莓、杏、梨、香蕉、榅桲、枸杞以及它们的混合物。水果在新鲜成熟状态时的糖含量可大于4重量%。术语蔬菜在本说明书中是用作烹饪用语。蔬菜是可直接生吃的植物或植物部分,用于烹煮或生吃。本发明的饮料可包含烹食水果和/或烹食蔬菜、吡啶甲酸亚铁和酚类发色团化合物。
本发明的酚类发色团化合物可选自:姜黄素;胭脂红酸;甜菜苷;多酚,包括花青素苷、花青素和没食子酸;以及它们的混合物。此类化合物通常存在于食物和饮料中。酚类发色团化合物可包含于其他配料中,例如香蕉泥中的没食子酸、蓝莓中的花青素苷或姜黄中的姜黄素。或者,酚类发色团化合物可作为着色剂直接被添加,例如,以胭脂红的形式添加胭脂红酸,所述胭脂红是通常用作食物着色剂的胭脂红酸的铝盐。本发明的酚类发色团化合物可以是通常存在于水果或蔬菜中的酚类发色团化合物,例如,本发明的酚类发色团化合物可选自多酚,包括花青素苷、花青素和没食子酸;以及它们的混合物。本发明的酚类发色团化合物可以是花青素苷。
饮料中的酚类发色团化合物的数量越多,存在铁的情况下颜色变化的可能性就越大。酚类发色团化合物在组合物中的存在量可在0.0005至5重量%之间。
本发明的饮料中可包含的水果水平为至少1重量%(基于干重),例如至少2重量%(基于干重)的水平,又如至少5重量%(基于干重)的水平。水果的最大水平可接近100重量%,例如,如果不含其他配料,则由0.015%的吡啶甲酸亚铁强化的水果冰沙将包含99.985重量%的水果。水果可以是,例如,新鲜水果、新鲜水果片、果粉、干果或水果泥的形式。水果提供了有益的膳食营养,如维生素和矿物质以及膳食抗氧化剂,如多酚。这些营养学的有力凭证使含有水果的饮料成为(例如用铁)进行进一步强化的合适载体。水果还可为饮料增添诱人的质感和颜色。水果可选自草莓、树莓、蓝莓、黑莓、杏、梨、香蕉、榅桲、枸杞及它们的混合物。
本发明的饮料中,饮料组合物中可包含为至少1重量%的蔬菜水平,例如至少2重量%(基于干重)的水平,又如至少5重量%(基于干重)的水平。蔬菜的最大水平可接近100重量%,例如,用吡啶甲酸亚铁强化的胡萝卜泥。蔬菜可以是,例如,新鲜蔬菜、新鲜蔬菜片、蔬菜粉或脱水蔬菜的形式。蔬菜提供了有益的膳食营养,例如维生素和矿物质。这些营养学的有力凭证使含有蔬菜的饮料组合物成为(例如用铁)进行进一步强化的合适载体。蔬菜可选自红叶卷心菜、紫色花椰菜、紫甘蓝、紫甘薯、橄榄、甜菜根以及它们的混合物。此类蔬菜具有高水平的酚类发色团化合物,因此遇铁时特别容易出现颜色变化,所以可强化包含此类蔬菜的饮料且无显著颜色变化问题是有益的。
本发明的饮料可为红色的。吡啶甲酸亚铁本身具有红/橙色,因此在红色饮料中尤其不明显。本发明的范围内的“红色”是指CIELAB色彩角hab在335°至80°之间的颜色。335°至80°之间的角度是指335°至360°之间的所有角度和0°至80°之间的所有角度(0°和360°被视为等同)。具有高光强度的红色材料可被描述为粉红色。通过以下公式从a*和b*值计算色彩角hab:
hab=反正切(b*/a*)
其中,如果b*和a*均为正,则hab介于0°和90°之间;如果b*为正且a*为负,则介于90°和180°之间;如果如果b*和a*均为负,则介于180°和270°之间,如果b*为负且a*为正值,则介于270°和360°之间。
本发明的饮料可用其他有益的矿物质(例如镁和锌)来强化。本发明的饮料可包含乳,例如,本发明的饮料可包含乳、水果和/或蔬菜、吡啶甲酸亚铁和酚类发色团化合物。本发明提供包含吡啶甲酸亚铁、乳和酚类发色团化合物的饮料。本发明的饮料可以是乳饮料。乳饮料是基于乳的饮料,例如,饮料组合物的至少25重量%(基于干重)衍生自乳的饮料,例如,饮料组合物的至少50重量%(基于干重)衍生自乳。乳饮料可以是架藏稳定的即饮型增香乳。乳饮料可以是增香奶昔。在本发明中,术语“乳”不仅仅是指由诸如牛、羊、水牛和山羊的哺乳动物乳腺生产的白色液体,还指诸如豆奶、杏仁乳、米浆或椰奶的植物性乳。乳可以是豆奶。乳可以是牛乳,牛乳是良好的钙源,有助于形成和保持强壮的骨骼。乳可不含乳糖,例如其中乳糖已使用乳糖酶裂解。
饮料可以是酸化乳饮料,例如饮用型酸奶。在本发明的上下文中,术语酸奶可包括但不限于遵守术语“酸奶”相关的本地食品标签法规的材料。然而,如果饮料含有酚类发色团化合物(例如可存在于含水果饮料中),则用铁强化乳饮料将产生问题。例如,被蓝莓中的花青素苷所着色的蓝莓乳饮料在添加铁之后就会变色;花青素苷发生红移。类似地,初始颜色为淡黄色的香蕉饮用型酸奶,在添加铁之后可演变成难看的灰蓝色。香蕉包含诸如没食子酸、儿茶素、表儿茶素和表没食子儿茶素的多酚。优点在于,本发明提供不产生颜色变化问题或者颜色变化问题显著减少的铁强化乳饮料。
本发明的其他方面涉及制备饮料用的粉末,所述粉末包含吡啶甲酸亚铁和酚类发色团化合物。吡啶甲酸亚铁的优点在于,存储期间或者例如用水或乳对饮料进行复水时,吡啶甲酸亚铁可与酚类发色团化合物结合而不引起颜色变化问题。制备饮料用的粉末可包含水果和/或蔬菜、吡啶甲酸亚铁和酚类发色团化合物。水果和/或蔬菜粉末在添加至饮料粉末时提供良好的味道和重要的维生素。饮料粉末可用于汤的制备。在本发明的范围中,可用杯子直接饮用的汤被认为是饮料。饮料粉末也可包含糖和/或人工甜味剂以增加重建时饮料的适口性。有利的是能够提供包含水果和/或蔬菜粉末且无颜色变化问题的铁强化饮料粉末。
制备饮料用的粉末也可包括奶粉。例如,制备饮料用的粉末可以是用铁强化的含水果的粉末状乳饮品,诸如儿童食用的成长乳。制备饮料用的粉末可以是食品补充剂,例如,其可有助于向挑食的儿童提供均衡的营养,例如含水果食品补充剂的乳饮品(例如乳和/或豆)。制备饮料用的粉末可包含附加有益成分,例如必需维生素和矿物质。
本发明的另一方面涉及吡啶甲酸亚铁的用于强化饮料且不改变颜色的用途。某些外观变化可通过适当的仪器检测,但不会是产品消费者的关注点。本说明书中的术语“颜色变化”可被认为是足够明显的色差,所述足够明显的色差是观察人员在两个样品相继显示(而不是同时显示)时所观察到的差异。例如,颜色变化可被认为是CIELABΔEab*色差大于2、例如大于2.5的颜色变化。在某些基质中和添加高水平铁的情况下,当使用吡啶甲酸亚铁强化饮料产品时,吡啶甲酸亚铁的红橙色本身可导致轻微的颜色变化。可用吡啶甲酸亚铁强化饮料,使得在总铁水平相同的情况下其颜色变化比添加硫酸亚铁时有所减少。
根据本发明可使用吡啶甲酸亚铁强化饮料并且在产品的货架期内无颜色变化。例如,制造铁强化饮料产品时和其在推荐的贮藏条件下的货架期结束时的CIELABΔEab*色差可小于3,例如小于2。货架期是可保存食物、饮料和许多其他易腐物品的推荐时间长短,在此期限内,物品的规定比例的限定品质在预期(或规定)的分装、储存和展示条件下保持可接受。通常,“最佳食用日期”(BBD)与推荐贮藏条件一起印在易腐食品的包装上。如果标有BBD,则货架期是制造日期和BBD之间的时间。如果未标有BBD,则货架期与相关产品类型的常见期限等同。根据本发明,可用吡啶甲酸亚铁强化饮料,使得在总铁水平相同的情况下整个货架期内颜色变化比添加硫酸亚铁时有所减少。
饮料被加热时,例如灭菌和巴氏灭菌过程中,含铁饮料常常出现颜色变化问题。本发明提供了一种防止铁强化和加热处理的饮料中不期望的颜色变化的方法。
可用吡啶甲酸亚铁强化经过了热处理的饮料,且无颜色变化。例如,在95℃下加热处理2分钟后,比起经加热处理的未强化饮料,铁强化饮料的ΔEab*值可小于2.5,例如小于2.0。可用吡啶甲酸亚铁强化经加热处理的饮料,使得在总铁水平相同的情况下整个货架期内颜色变化比添加硫酸亚铁时有所减少。
根据本发明,可使用吡啶甲酸亚铁强化包含水果和/或蔬菜的饮料。例如,饮料可以是蔬菜或水果冰沙。根据本发明,可使用吡啶甲酸亚铁强化酸化乳饮料,例如含水果饮用型酸奶。
本发明的另一方面涉及用铁强化饮料的方法,该方法包括制备包含水果和/或蔬菜的饮料和添加吡啶甲酸亚铁。此方法对生产铁强化饮料是有利的,所述铁强化饮料除了包含水果和/或蔬菜之外,还可对颜色变化的敏感度较低,例如,由于铁和酚类发色团化合物的相互作用导致红移而引起的颜色变化。用铁强化饮料的方法还可包括热处理,例如,通过热处理减少或消除食物腐败微生物。本发明还提供用铁强化饮料粉末的方法,该方法包括制备包含水果和/或蔬菜粉末的饮料粉末和添加吡啶甲酸亚铁。用铁强化饮料意味着增加饮料中的铁含量,通常提高其营养质量。铁可能原本存在于饮料中,也可能原本不存在于饮料中。
本领域的技术人员将理解,他们可以自由地组合本文所公开的本发明的所有特征。具体地讲,针对本发明的产品所描述的特征可与本发明的方法组合,反之亦然。此外,可以组合针对本发明的不同实施方案所描述的特征。对于具体的特征如果存在已知的等同物,则应如同在本说明书中明确提到的那样来包含这些等同物。根据非限制性实施例,本发明的其他优点和特征将显而易见。
实施例
实施例1:铁强化草莓发酵乳饮料中的颜色变化
根据US4315927实施例3的程序制备吡啶甲酸亚铁。通过添加硫酸亚铁(DrPaulLohmannTM)(样品A)或吡啶甲酸亚铁(样品B),对包含2.1%草莓的发酵乳饮料进行铁强化。亚铁盐的用量被选取为在100g发酵乳饮料中提供大约2.1mg铁。将每种亚铁盐添加至发酵乳饮料并在氩气条件下搅拌20分钟。用同样的方式再制备未用铁强化的另一种样品。使用X-RiteColorEye7000A色度计在1×1cm的聚苯乙烯比色管中进行颜色测量。该色度计设置有D65光源、10度的观察者角度,并包括镜面反射元件。使用CIELAB色标对不含铁盐的饮料和用每种铁盐进行铁强化的饮料之间的色差进行测定,并且表示为ΔEab*。
随后发酵乳在95℃下热处理2分钟。使用与之前相同的方式进行颜色测定。使用CIELAB色标对不含铁盐的饮料和用每种铁盐进行铁强化的饮料之间的色差进行测定,并且表示为ΔEab*。结果示于下表中。
试验 | 铁盐 | 添加时的ΔEab* | 经热处理过后的ΔEab* |
A | FeSO4×H2O | 0.84 | 2.80 |
B | 吡啶甲酸亚铁 | 0.36 | 1.66 |
用吡啶甲酸亚铁强化的饮料的颜色比用硫酸亚铁强化的饮料更接近未添加铁的饮料的颜色。不管是仅添加盐还是热处理之后,均是如此。
实施例2:铁强化的酸奶中铁的生物可接受率
使用Caco-2细胞结合体外消化测定采用不同含铁化合物强化的含乳食物基质(酸奶)中铁的生物可接受率[R.P.Glahnetal.,JournalofFoodScience,64(5),925-928.(1999)(Glahn等人,《食品科学杂志》,第64卷第5期第925-928页,1999年)]。所有酸奶中铁的水平均为100μg/g。
简而言之,首先在pH=2、37℃下用胃蛋白酶对酸奶进行1小时的模拟胃消化。然后,在pH=7、37℃下用胰酶和胆汁对酸奶进行2小时的模拟肠消化。在存在Caco-2单层的情况下,在透析膜上进行该第二步骤。在消化过程中,铁从食物基质中释放出来。然后,溶解的铁可扩散开来,并被细胞吸收。因此,响应于细胞内较高的铁浓度,Caco-2细胞会形成铁蛋白。所以,铁蛋白的形成被量化为细胞对铁的吸收率的一项指标。在消化24小时后,在收获的Caco-2细胞中通过ELISA测定铁蛋白。使用Caco2细胞的总蛋白含量对结果进行归一化处理,并表示为纳克铁蛋白/毫克蛋白质。为了确保结果的稳健性,三次实验不在同一天进行,并使用来自同一批次的细胞的进行三次平行实验。汇集相同处理中采集到的数据。使用酶和缓冲液作为空白。用NaFeEDTA以100μg/g的量进行铁强化作为内标及阳性对照。已发现用吡啶甲酸亚铁强化的酸奶中铁的生物可接受率与用FeSO4强化的酸奶类似。
Claims (15)
1.一种包含水果和/或蔬菜、吡啶甲酸亚铁和酚类发色团化合物的饮料。
2.根据权利要求1所述的饮料,其中所述酚类发色团化合物选自姜黄素、胭脂红酸、甜菜苷、多酚以及它们的混合物。
3.根据权利要求1或2所述的饮料,其中所述水果选自草莓、树莓、蓝莓、黑莓、杏、梨、香蕉、榅桲、枸杞以及它们的混合物。
4.根据权利要求1至3中任一项所述的饮料,其中所述饮料为红色。
5.根据权利要求1至4中任一项所述的饮料,其中所述饮料为乳饮料。
6.根据权利要求5所述的饮料,其中所述乳为牛乳或豆奶。
7.根据权利要求5或6所述的饮料,其中所述饮料为酸化乳饮料。
8.一种制备饮料用的粉末,所述粉末包含吡啶甲酸亚铁和酚类发色团化合物。
9.吡啶甲酸亚铁的用于强化饮料且不改变颜色的用途。
10.根据权利要求9所述的吡啶甲酸亚铁的用途,其中防止在所述饮料的货架期内出现颜色变化。
11.根据权利要求9或10所述的吡啶甲酸亚铁的用途,其中所述饮料经加热处理。
12.根据权利要求9至11中任一项所述的吡啶甲酸亚铁的用途,其中所述饮料包含水果和/或蔬菜。
13.根据权利要求9至12中任一项所述的吡啶甲酸亚铁的用途,其中所述饮料为酸化乳饮料。
14.一种用铁强化饮料的方法,其包括制备包含水果和/或蔬菜的饮料和添加吡啶甲酸亚铁。
15.根据权利要求14所述的方法,其还包括热处理。
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CN201480068094.4A Active CN105813479B (zh) | 2013-12-16 | 2014-12-09 | 包含砒啶甲酸亚铁的食物组合物 |
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EP (2) | EP3086665B1 (zh) |
JP (2) | JP6463761B2 (zh) |
CN (2) | CN105813478B (zh) |
AU (1) | AU2014365231A1 (zh) |
CA (1) | CA2933383A1 (zh) |
MX (1) | MX2016007713A (zh) |
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JP6463761B2 (ja) * | 2013-12-16 | 2019-02-06 | ネステク ソシエテ アノニム | ピコリン酸鉄を含む飲料 |
JP6660211B2 (ja) * | 2016-02-29 | 2020-03-11 | キユーピー株式会社 | 野菜含有組成物及び野菜含有組成物の製造方法 |
WO2018149846A1 (en) * | 2017-02-14 | 2018-08-23 | Nestec S.A. | Iron-fortified food composition |
US11191289B2 (en) | 2018-04-30 | 2021-12-07 | Kraft Foods Group Brands Llc | Spoonable smoothie and methods of production thereof |
JP6614604B1 (ja) * | 2019-01-07 | 2019-12-04 | 株式会社Wisteria | 植物ミルク由来バター様食品の製造方法 |
JP6792309B1 (ja) * | 2019-06-17 | 2020-11-25 | 株式会社Mizkan Holdings | 不溶性食物繊維含有食材を含有する固体状食品組成物及びその製造方法 |
EP3850951A4 (en) * | 2019-06-17 | 2021-12-01 | Mizkan Holdings Co., Ltd. | COMPOSITION OF A SOLID FOODSTUFF WHICH CONTAINS AN INGREDIENT CONTAINING INSOLUBLE DIETARY FIBERS, AND PROCESS FOR MANUFACTURING THE COMPOSITION OF SOLID FOODSTUFFS |
JP7179950B1 (ja) | 2021-11-18 | 2022-11-29 | アサヒ飲料株式会社 | 果実由来の不溶性固形分を含む飲料 |
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- 2014-12-09 WO PCT/EP2014/076990 patent/WO2015091092A1/en active Application Filing
- 2014-12-09 CA CA2933383A patent/CA2933383A1/en not_active Abandoned
- 2014-12-09 US US15/105,083 patent/US20160309764A1/en not_active Abandoned
- 2014-12-09 JP JP2016539217A patent/JP2017504313A/ja active Pending
- 2014-12-09 US US15/105,091 patent/US20160374370A1/en not_active Abandoned
- 2014-12-09 AU AU2014365231A patent/AU2014365231A1/en not_active Abandoned
- 2014-12-09 WO PCT/EP2014/076996 patent/WO2015091093A1/en active Application Filing
- 2014-12-09 CN CN201480067629.6A patent/CN105813478B/zh active Active
- 2014-12-09 EP EP14809034.3A patent/EP3086665B1/en active Active
- 2014-12-09 MX MX2016007713A patent/MX2016007713A/es unknown
- 2014-12-09 CN CN201480068094.4A patent/CN105813479B/zh active Active
- 2014-12-09 EP EP14818906.1A patent/EP3086666B1/en active Active
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2016
- 2016-06-10 PH PH12016501113A patent/PH12016501113A1/en unknown
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US6358544B1 (en) * | 1995-10-27 | 2002-03-19 | The Procter & Gamble Co. | Color stable iron and zinc fortified compositions |
EP1011344B1 (en) * | 1996-02-02 | 2010-07-28 | The Procter & Gamble Company | Iron fortified chocolate-flavored beverages including edible acids or their salts |
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Also Published As
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PH12016501113A1 (en) | 2016-08-15 |
CA2933383A1 (en) | 2015-06-25 |
US20160374370A1 (en) | 2016-12-29 |
JP6463761B2 (ja) | 2019-02-06 |
WO2015091092A1 (en) | 2015-06-25 |
US20160309764A1 (en) | 2016-10-27 |
EP3086665B1 (en) | 2017-10-11 |
EP3086666A1 (en) | 2016-11-02 |
MX2016007713A (es) | 2016-09-07 |
EP3086665A1 (en) | 2016-11-02 |
JP2017502660A (ja) | 2017-01-26 |
AU2014365231A1 (en) | 2016-06-16 |
EP3086666B1 (en) | 2017-10-11 |
CN105813478B (zh) | 2019-12-20 |
WO2015091093A1 (en) | 2015-06-25 |
CN105813479B (zh) | 2019-10-22 |
JP2017504313A (ja) | 2017-02-09 |
CN105813479A (zh) | 2016-07-27 |
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