CN105813479B - 包含砒啶甲酸亚铁的食物组合物 - Google Patents
包含砒啶甲酸亚铁的食物组合物 Download PDFInfo
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- CN105813479B CN105813479B CN201480068094.4A CN201480068094A CN105813479B CN 105813479 B CN105813479 B CN 105813479B CN 201480068094 A CN201480068094 A CN 201480068094A CN 105813479 B CN105813479 B CN 105813479B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23V2200/00—Function of food ingredients
Abstract
本发明涉及一种非饮料食物组合物。具体地讲,本发明涉及一种含有水果和/或蔬菜、砒啶甲酸亚铁和酚类发色团化合物的非饮料食物组合物。本发明的其他方面涉及砒啶甲酸亚铁用于强化非饮料食物产品且不发生颜色变化的用途,以及使用铁强化非饮料食物产品的方法。
Description
本发明涉及一种非饮料食物组合物。具体地讲,本发明涉及一种含有水果和/或蔬菜、砒啶甲酸亚铁和酚类发色团化合物的非饮料食物组合物。本发明的其他方面涉及砒啶甲酸亚铁用于强化非饮料食物产品且不发生颜色变化的用途,以及使用铁强化非饮料食物产品的方法。
全球有数十亿人遭受“隐性饥饿(hidden hunger)”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、引领健康富足的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性疾病。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。食物强化是增加铁摄入量并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[Guidelines on food fortification with micronutrients.World HealthOrganization,2006(《微量营养素强化食品指南》,世界卫生组织,2006年)]。然而,某些用硫酸亚铁强化的食物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食物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较低的生物利用率为代价。例如,铁可以促进氧化反应,使食物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(例如食物)中的不期望的颜色变化可能是由铁与酚类发色团化合物形成络合物所引起。发色团是分子中的某一区域,在其中两个不同分子轨道之间的能量差异使得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、花色素、甜菜苷、没食子酸、姜黄素和胭脂红酸。
初次添加含铁材料时可能出现不期望的颜色变化问题,但是长期贮藏后或者经过加热后也可能会出现此类问题。例如,当对用铁强化过的食品进行烹煮或加热灭菌时,该食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,许多食品需要进行灭菌处理。
铁离子与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;这是增色效应。对于含有酚类发色团化合物的食品,由于添加铁而引起的红移导致该食品发生颜色变化,这种颜色变化通常是不期望的。
当用铁强化食品时,含水果和/或蔬菜的食物组合物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,导致不期望的食品颜色变化。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品提供附加营养益处的良好基础。因此,需要提供一种含有水果和/或蔬菜且不呈现不期望的颜色变化的铁强化食物组合物。
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。而且,控制pH通常最适用于饮料,其中任何有色组分通常溶解或分散于连续水相中,因此可被添加的酸影响。对于非饮料食物组合物,则可能很难确保所有与呈现不期望颜色相关的组分均受到所添加酸的影响。
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,或者以与氨基酸螯合的铁的形式添加铁。然而,向食物中添加固态脂肪可能并非始终有利的;而且与氨基酸螯合的铁比很多其他铁化合物更为昂贵。
仍然需要提供改善的或替代的食物组合物,所述食物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,需要提供含有水果和/或蔬菜的非饮料食物组合物,所述非饮料食物组合物提供具有良好的生物利用率的铁,稳定而不会因天然来源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方案。本说明书中对现有技术文献的任何提及不应视为承认此类现有技术是广泛已知的或构成本领域公知常识的一部分。如本说明书中所用,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,这些词语是指“包括但不限于”。
本发明的目的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了一种含有水果和/或蔬菜、吡啶甲酸亚铁和酚类发色团化合物的食物组合物。本发明的其他方面涉及吡啶甲酸亚铁用于强化食物产品且不发生颜色变化的用途以及用铁强化食物产品的方法,该方法包括制备含有水果和/或蔬菜的食物产品并添加吡啶甲酸亚铁。
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。观察结果表明,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(US4315927)。
发明人惊奇地发现,吡啶甲酸亚铁可用于强化含有酚类发色团化合物的食物材料,且不会引起通常由铁强化导致的颜色变化问题。例如,在37℃下储存30天,相较于未添加铁的草莓和香蕉酸奶,经砒啶甲酸亚铁强化的草莓和香蕉酸奶在热处理后显示出相似程度的颜色变化;而使用其他铁盐(如硫酸亚铁)强化的酸奶在相同条件下的颜色变化大得多。发明人还发现,吡啶甲酸亚铁可用于强化含有酚类发色团化合物的食物材料,且不会引起与热处理相关的颜色变化问题。例如,在105℃下巴氏灭菌2分钟后,与用焦磷酸铁、EDTA铁钠或硫酸亚铁强化的酸奶相比,用吡啶甲酸亚铁强化的草莓和香蕉酸奶的颜色更接近未强化的酸奶的颜色。
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非饮料食物组合物。按重量计,铁可以至少1份每一百万份、例如至少5份每一百万份的含量存在于组合物中。按重量计,吡啶甲酸亚铁可以至少20份每一百万份、例如至少100份每一百万份的含量存在于组合物中。吡啶甲酸亚铁可以能在每100g组合物中提供介于0.01和10mg之间的铁的含量存在。酚类发色团化合物可包含于水果和/或蔬菜中,或者其可被单独添加来改善色泽,例如,添加胭脂红等自然色。酚类发色团化合物可有助于食物组合物的颜色。在本发明的范围中,如果从食物组合物中去除基本上所有的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食物组合物的颜色,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食物组合物的颜色,其中,去除所有酚类发色团化合物时将导致ΔEab*值(用CIE 1976L*a*b*色标测得)大于2,例如大于3的颜色变化。
CIE 1976L*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[CIE Technical Report,Colorimetry 2nd Edition,CIE15.2-1986,correctedreprint 1996(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L*、a*、b*量来制作CIELAB颜色空间。物体的L*坐标是在0(黑色)至100(绝对白色)的标度上测得的光亮度强度。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颜色空间中,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:
本说明书中使用的术语“非饮料食物组合物”是指不属于饮品的食物组合物。饮品是为了身心爽快或营养而食用的液体,包括酒精和非酒精饮品、碳酸饮料、果汁或蔬菜汁以及热饮如咖啡或茶。
术语“水果”在本说明书中用作烹饪用语。水果是植物的肉质的、与种子相关的结构,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”在本文不用作植物学用语;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。所述水果可以例如选自黑加仑、蔓越莓、接骨木、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、李子、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”在本说明书中用作烹饪用语。蔬菜是可食用的植物或植物部分,用于烹煮或生吃。
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;多酚类,包括花青素、花色素和没食子酸;以及它们的混合物。这些化合物通常存在于食物中。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类,包括花青素、花色素和没食子酸;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。
食物组合物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。酚类发色团化合物可以组合物的0.0005重量%至5重量%之间的量存在。
本发明的非饮料食物组合物可包含以至少1重量%的含量、例如至少2重量%的含量、又如至少5重量%的含量存在于食物组合物中的水果。水果的最大含量可接近100重量%,例如,如果不含其他配料,那么用0.015%的吡啶甲酸亚铁强化的水果泥将包含99.985重量%的水果。对于加工的水果如干果或果粉,1重量%是指按新鲜水果等同物重量计的1%。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,如多酚类。由于水果营养丰富,含有水果的食物组合物成为进行进一步强化(例如用铁强化)的合适对象。水果还可为食物组合物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、温柏、枸杞以及它们的混合物。
本发明的非饮料食物组合物可包含以至少1重量%的含量、例如至少2重量%的含量、又如至少5重量%的含量存在于食物组合物中的蔬菜。蔬菜的最大含量可接近80重量%,例如,用吡啶甲酸亚铁强化的甜菜泥和马铃薯泥。对于加工的蔬菜如蔬菜粉,1重量%是指按新鲜蔬菜等同物重量计的1%。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。蔬菜提供有益的膳食营养,例如维生素和矿物质。由于蔬菜营养丰富,含有蔬菜的食物组合物成为进行进一步强化(例如用铁强化)的合适对象。蔬菜可选自红球甘蓝、紫色花椰菜、紫甘蓝、紫甘薯、橄榄、甜菜根以及它们的混合物。此类蔬菜具有高含量的酚类发色团化合物,在遇到铁时特别容易出现颜色变化,所以可强化含有此类蔬菜的食物组合物且无显著颜色变化问题是有益的。
本发明的非饮料食物组合物可为红色的。吡啶甲酸亚铁本身为红/橙色,因此在红色组合物中尤其不明显。本发明的范围内的“红色”是指CIELAB色彩角hab在335°至80°之间。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)。具有高光亮度强度的红色材料可被描述为粉红色。通过以下公式由a*和b*值计算色彩角hab:
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b*和a*均为负,则介于180°和270°之间;如果b*为负且a*为正,则介于270°和360°之间。
本发明的食物组合物还可包含酸奶。酸奶是良好的钙源,有助于形成和保持强壮的骨骼。酸奶也可用诸如镁和锌的其他有益矿物质来强化。然而,如果酸奶含有酚类发色团化合物(例如可存在于含水果的酸奶中),则用铁强化酸奶将产生问题。例如,被蓝莓中的花青素所染色的蓝莓酸奶在添加铁之后就会变色;花青素发生红移。类似地,初始颜色为淡黄色的香蕉酸奶,在添加铁之后可形成难看的灰蓝色。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类。优点在于,本发明提供了不产生颜色变化问题或者颜色变化问题显著减少的包含酸奶的铁强化食物组合物。在本发明的情形中,术语“酸奶”是通过添加细菌进行乳发酵而制成的粘稠的非饮料食物,例如可匙取酸奶和粗滤酸奶,例如希腊酸奶。术语“酸奶”可包括但不限于遵循术语“酸奶”相关的本地食品标签法规的材料。
本发明的另一方面涉及吡啶甲酸亚铁用于强化食物产品且不发生颜色变化的用途。某些外观变化可通过适当的仪器进行检测,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CIELAB ΔEab*色差大于2、例如大于2.5。在某些食物基质中和在添加高水平铁的情况下,当使用吡啶甲酸亚铁强化食物产品时,吡啶甲酸亚铁的红橙色本身可导致轻微的颜色变化。可使用吡啶甲酸亚铁强化食物产品,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减少。
根据本发明可使用吡啶甲酸亚铁强化食物产品并且在产品的货架期内无颜色变化。例如,制造铁强化食物产品时与其在推荐的贮藏条件下的货架期结束时的CIELAB ΔEab*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度,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,可使用吡啶甲酸亚铁强化食物产品,使得在总铁水平相同的情况下产品货架期内的颜色变化比添加硫酸亚铁时减少。
产品被加热时,例如灭菌或巴氏灭菌过程中,含铁产品常常出现颜色变化问题。本发明提供了一种防止经铁强化和热处理的产品中不期望的颜色变化的方法。
可使用吡啶甲酸亚铁强化经过热处理的食物产品,且无颜色变化。例如,在105℃下热处理2分钟后,与经过热处理的未强化食物产品相比,铁强化食物产品的ΔEab*值可小于3,例如小于2。可使用吡啶甲酸亚铁强化经过热处理的食物产品,使得在总铁水平相同的情况下产品货架期内的颜色变化比添加硫酸亚铁时减少。
可根据本发明强化的食物产品可包含水果和/或蔬菜。例如,食物产品可以是水果泥或水果酸奶。有利的是能够采用维生素和矿物质强化水果泥和水果酸奶。水果泥和水果酸奶是适宜的婴幼儿食物,通常从婴儿6-7个月起便可将水果泥引入到婴儿的饮食中,从8-12个月起便可引入水果酸奶。对于婴幼儿来说摄入均衡饮食(包括富含铁的食物)很重要。然而,采用铁来强化水果泥和水果酸奶可能使这些食物容易出现不期望的颜色变化。因此,有利的是,使用根据本发明的砒啶甲酸亚铁能够强化水果泥和水果酸奶且无颜色变化,或者在总铁水平相同的情况下其颜色变化比添加硫酸亚铁时减少。
可根据本发明强化的食物产品可以是饼干、蛋糕或糕点产品;谷物棒;早餐谷类食物;冰淇淋产品;甜点;配餐(prepared meal);营养补充剂或宠物食物产品。用铁强化时,所有这些产品都可能存在颜色变化的问题。例如,饼干、蛋糕和糕点产品可被天然色素染色,例如花青素或胭脂红;产品可具有彩色填充物或涂层。谷物棒可包含有色的水果,例如蔓越莓,或者具有添加有维生素和矿物质的彩色的内含物,例如小型耐嚼凝胶块。早餐谷类食物可包含水果,例如水果内含物或水果填充物。冰淇淋和甜点可被花青素染色,特别是水果风味的冰淇淋和甜点。配餐和营养补充剂可包含水果,例如果粉形式,或者可通过添加天然色素染色,以使其更具吸引力。宠物食品(例如宠物零食(treat))可包含水果,例如浆果。针对狗和猫的宠物食品可包含蔬菜,例如甜菜根。所有这些产品都可能对添加铁引起的颜色变化敏感。因此,有利的是,砒啶甲酸亚铁可用于强化这些产品且无颜色变化,例如由于红移引起的颜色变化。
本发明的另一方面是用铁强化食物产品的方法,该方法包括制备含有水果和/或蔬菜的非饮料食物产品并添加吡啶甲酸亚铁。此方法的优点是所生产的铁强化产品尽管包含水果和/或蔬菜之外,但对颜色变化的敏感度可较低,例如,由于铁与酚类发色团化合物的相互反应导致红移而引起的颜色变化。用铁强化食物产品的方法还可包括热处理,例如用于减少或消除食物腐败微生物的热处理。用铁强化食物产品意味着增加产品中的铁含量,通常用以提高其营养质量。铁可能原本存在于食物中,也可能原本不存在于食物中。
因此,本发明提供了用于制造颜色稳定的含有酚类发色团化合物的铁强化非饮料食物产品的方法,该方法包括制备含有酚类发色团化合物的非饮料食物产品并添加砒啶甲酸亚铁。在本申请的情形中,术语“颜色稳定的”是指在105℃下热处理2分钟后,与经受相同热处理但未用铁强化的等同产品相比,该产品的ΔEab*值小于3,例如小于2。
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,则应将这些等同物并入,犹如在本说明书中明确提到这些等同物。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:铁强化的草莓-香蕉酸奶的颜色变化
在5kg市售的雀巢公司(Nestlé)JogolinoTM草莓/香蕉酸奶中加入如下表所述的不同的铁盐进行铁强化,所述市售酸奶包含15%的香蕉果泥和10%的草莓果泥。用量被选取为在每100g酸奶中提供大约0.8mg铁。硫酸亚铁、EDTA铁钠和焦磷酸铁获自Dr PaulLohmannTM。吡啶甲酸亚铁根据US4315927实施例3的工序制备。将酸奶在105℃下进行2分钟快速时巴氏灭菌。使用X-Rite ColorEye 7000A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色标对不含铁盐的酸奶和用每种铁盐进行铁强化的酸奶之间的色差进行测定,并且表示为ΔEab*。
试验编号 | 铁盐 | Fe% | 含量(mg) | ΔEab* |
1 | FeSO<sub>4</sub>×H<sub>2</sub>O | 32.0 | 124.3 | 4.74 |
2 | NaFeEDTA×H<sub>2</sub>O | 12.5 | 318.0 | 3.11 |
3 | Fe<sub>4</sub>(P<sub>2</sub>O<sub>7</sub>)<sub>3</sub>×H<sub>2</sub>O | 24.0 | 165.6 | 3.43 |
4 | 吡啶甲酸亚铁 | 14.5 | 275.8 | 1.28 |
用砒啶甲酸亚铁强化的酸奶的颜色与未添加铁的酸奶最接近。
将上述强化酸奶取70g样品置于100mL玻璃广口瓶中,并在37℃下储存120天。在一定时间间隔内进行颜色测定。计算每种酸奶样品的储存后酸奶的颜色与其巴氏灭菌后立即测定的颜色之间的色差,结果记录于下表中。
用砒啶甲酸亚铁强化的酸奶的颜色随时间推移的变化小于用其他铁盐强化的酸奶。事实上,在30天的时间内,用砒啶甲酸亚铁强化的酸奶具有与未强化酸奶相似的颜色变化。
实施例2:铁强化的草莓-香蕉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酸奶中铁的生物
可接受率(bio-accessibility)[R.P.Glahn et al.,Journal of Food Science,64(5),
925-928.(1999)(R.P.Glahn等人,《食品科学杂志》,第64卷,第5期,第925-928页,1999
年)]。所有酸奶中铁的含量为100μg/g。
简言之,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。在这个步骤后接着在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,三次实验在分别的日期中进行,并使用来自同一批次的细胞进行三次平行实验。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。据发现,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 (7)
1.吡啶甲酸亚铁用于强化食物产品且不发生颜色变化的用途。
2.根据权利要求1所述的吡啶甲酸亚铁的用途,其中在所述产品的货架期内的颜色变化得到防止。
3.根据权利要求1所述的吡啶甲酸亚铁的用途,其中所述食物产品经过热处理。
4.根据权利要求1至3中任一项所述的吡啶甲酸亚铁的用途,其中所述食物产品包含水果和/或蔬菜。
5.根据权利要求1至3中任一项所述的吡啶甲酸亚铁的用途,其中所述食物产品为水果泥或水果酸奶。
6.根据权利要求1至3中任一项所述的吡啶甲酸亚铁的用途,其中所述食物产品为饼干、糕点产品;早餐谷类食物;冰淇淋产品;甜点;配餐;营养补充剂或宠物食物产品。
7.根据权利要求6所述的用途,其中所述的糕点产品为蛋糕,早餐谷类食物为谷物棒。
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CN201480067629.6A Active CN105813478B (zh) | 2013-12-16 | 2014-12-09 | 包含吡啶甲酸亚铁的饮料 |
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EP (2) | EP3086665B1 (zh) |
JP (2) | JP6463761B2 (zh) |
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AU (1) | AU2014365231A1 (zh) |
CA (1) | CA2933383A1 (zh) |
MX (1) | MX2016007713A (zh) |
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AU2014365231A1 (en) * | 2013-12-16 | 2016-06-16 | Nestec S.A. | Food composition comprising ferrous picolinate |
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 |
PL3582628T3 (pl) * | 2017-02-14 | 2022-01-31 | Société des Produits Nestlé S.A. | Kompozycja żywności wzbogacona w żelazo |
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 |
WO2020255469A1 (ja) * | 2019-06-17 | 2020-12-24 | 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 |
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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US5670344A (en) * | 1996-02-02 | 1997-09-23 | The Procter & Gamble Company | Preventing undesired color formation in iron fortified chocolate-flavored beverages by including edible acids or their salts |
CN1185299A (zh) * | 1996-12-18 | 1998-06-24 | 莫仁正 | 复方果蔬汁系列功能性保健饮料 |
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AU2014365231A1 (en) * | 2013-12-16 | 2016-06-16 | Nestec S.A. | Food composition comprising ferrous picolinate |
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2014
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- 2014-12-09 WO PCT/EP2014/076990 patent/WO2015091092A1/en active Application Filing
- 2014-12-09 EP EP14809034.3A patent/EP3086665B1/en active Active
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- 2014-12-09 MX MX2016007713A patent/MX2016007713A/es unknown
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- 2014-12-09 CN CN201480067629.6A patent/CN105813478B/zh active Active
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- 2014-12-09 US US15/105,091 patent/US20160374370A1/en not_active Abandoned
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US4315927A (en) * | 1980-08-08 | 1982-02-16 | The United States Of America As Represented By The Secretary Of Agriculture | Dietary supplementation with essential metal picolinates |
CN102413711A (zh) * | 2009-04-24 | 2012-04-11 | 雀巢产品技术援助有限公司 | 货架稳定的发酵乳制品以及制备方法 |
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EP3086665A1 (en) | 2016-11-02 |
WO2015091093A1 (en) | 2015-06-25 |
CN105813478B (zh) | 2019-12-20 |
JP2017502660A (ja) | 2017-01-26 |
CN105813479A (zh) | 2016-07-27 |
US20160309764A1 (en) | 2016-10-27 |
CA2933383A1 (en) | 2015-06-25 |
AU2014365231A1 (en) | 2016-06-16 |
US20160374370A1 (en) | 2016-12-29 |
JP2017504313A (ja) | 2017-02-09 |
PH12016501113A1 (en) | 2016-08-15 |
JP6463761B2 (ja) | 2019-02-06 |
EP3086665B1 (en) | 2017-10-11 |
CN105813478A (zh) | 2016-07-27 |
MX2016007713A (es) | 2016-09-07 |
EP3086666B1 (en) | 2017-10-11 |
WO2015091092A1 (en) | 2015-06-25 |
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