论文标题
添加剂制造如何提高烘焙功能食品的生物活性
How additive manufacturing can boost the bioactivity of baked functional foods
论文作者
论文摘要
烘焙食品的抗氧化活性在设想增强其健康益处时具有最大的兴趣。结合功能成分是具有挑战性的，因为它们的生物活性在烘烤过程中自然会下降。在这项研究中，采用3D食品印刷和实验设计来阐明如何最大化富含封装多酚的饼干的抗氧化活性。在水分和抗氧化活性上观察到封装，时间，温度，层数和填充物之间的协同作用。如果烘烤10分钟和180°C，则具有30％填充物的四层饼干可提供最高的生物活性和酚含量。与自由提取饼干相比，生物认真性和总酚含量分别提高了115％和173％。此外，设计和烘焙变量的正确组合可以改变300至700μmoltr/gdry的煮熟饼干（3-5％）的生物活性。用相互连接的毛孔的食物的添加剂生产可以加速烘烤和褐变，或者减少热降解。这代表了一种潜在的方法，可以增强饼干或其他经过热处理的生物活性食品的功能和健康特性。
The antioxidant activity of baked foods is of utmost interest when envisioning enhancing their health benefits. Incorporating functional ingredients is challenging since their bioactivity naturally declines during baking. In this study, 3D food printing and design of experiments are employed to clarify how the antioxidant activity of cookies enriched with encapsulated polyphenols can be maximized. A synergistic effect between encapsulation, time, temperature, number of layers, and infill of the printed cookies was observed on the moisture and antioxidant activity. Four-layer cookies with 30 % infill provided the highest bioactivity and phenolic content if baked for 10 min and at 180 °C. The bioacitivity and total phenolic content improved by 115 % and 173 %, respectively, comparing to free extract cookies. Moreover, the proper combination of the design and baking variables allowed to vary the bioactivity of cooked cookies (moisture 3-5 %) between 300 to 700 μmolTR/gdry. The additive manufacture of foods with interconnected pores could accelerate baking and browning, or reduce thermal degradation. This represents a potential approach to enhance the functional and healthy properties of cookies or other thermal treated bioactive food products.
