姜黄素发酵乳的制备及理化性质研究

Preparation and Physicochemical Properties of Curcumin Fortified Yogurt

摘要: 姜黄素的水溶解度非常低，为了扩大其在食品中的应用范围，我们制备了姜黄素发酵乳。首先对发酵乳样品进行酸度、pH值、持水性、主要营养成分、质构性质以及微观结构等理化性质的检测；其次研究了姜黄素对发酵乳样品的抗氧化性、乳酸菌含量以及感官品质的影响；最后利用体外消化试验测定了姜黄素在发酵乳中的释放曲线和生物利用率。结果表明，添加姜黄素对发酵乳的酸度、pH值、持水性、主要营养成分、质构性质以及微观结构没有显著影响；此外，姜黄素发酵乳与普通发酵乳相比表现出更高的抗氧化活性，且具有相似的乳酸菌数量，但添加姜黄素会降低感官评价得分，因此姜黄素发酵乳的生产工艺需要进一步的改进。最后，体外消化结果表明姜黄素可以以缓释方式从姜黄素发酵乳中释放出来，经体外胃和肠道消化试验后，姜黄素的生物利用率为63.90％。研究结果显示，姜黄素发酵乳具有进一步发展为具有高营养价值和多功能特性的新型发酵乳产品的潜能。

Abstract: The solubility of natural curcumin is very limited. In order to improve its application in food, curcumin fortified yogurt (CFY) was prepared. First, the yogurt samples were tested for acidity, pH value, water-holding capacity, main nutrients, texture attributes and microstructure. Secondly, the effects of curcumin addition on antioxidant activities, number of lactic acid bacteria and sensory quality of yogurt samples were studied. Finally, the release profile and bioavailability of curcumin in CFY were determined by in vitro digestion test. The results show that curcumin addition showed no significant impact on major physical-chemical properties including acidity, pH value, water-holding capacity, major nutrient content, texture attributes as well as its microstructure. Additionally, CFY showed higher antioxidant activities compared with plain yogurt examined by several conventional assays and lactobacillus number in CFY sample was not reduced compare with plain yogurt. But curcumin may decrease flavor and whole acceptability score which requires further investigation. At last, vitro digestion test was found that curcumin could be released from CFY in a controlled manner. It was calculated as 63.90% after in vitro gastric and intestinal digestion test. As conclusion, CFY could be further developed as a novel yogurt product with high nutritional value and multiple functional properties.