一种新型油料作物——奇亚籽北大核心CSCD

为了更好地开发、利用奇亚籽资源,主要从奇亚籽的生物学性状、物候学特性及生长习性、种植分布及育种情况、营养成分、奇亚籽油的脂肪酸组成及活性物质,以及其在食品、保健品和化妆品行业中的应用研究进展进行综述。奇亚籽具有丰富的营养成分及富含不饱和脂肪酸的特性,作为一种新型食品原料和新型油料作物,其在食品、保健品等行业具有广阔的发展前景。     

响应面优化超声波辅助提取经烘烤预处理奇亚籽油工艺的研究

以奇亚籽为原料,采用超声波辅助提取奇亚籽油。通过单因素设计实验研究溶剂种类、料液比、超声时间、烘烤温度、烘烤时间对奇亚籽出油率的影响。在单因素实验基础上通过响应面法优化了超声波辅助提取经烘烤预处理奇亚籽油脂的最佳工艺条件。结果表明,超声波提取奇亚籽油脂的最佳工艺条件为烘烤温度160℃,烘烤时间46 min,料液比1∶17,超声时间55 min。在最优工艺条件下,奇亚籽的出油率为(39.41±0.72)%。奇亚籽油中不饱和脂肪酸含量丰富,其中亚麻酸(C18∶3n3)质量分数最高为62.90%,亚油酸(C18∶2n6c)质量分数为18.25%。     

奇亚籽油的研究进展

奇亚籽油含有丰富的多不饱和脂肪酸(PUFAs),其中亚麻酸含量达60%以上,被认为是ω-3多不饱和脂肪酸的良好来源,具有抗增殖和促凋亡作用、免疫刺激剂作用、体外抗氧化和抗高血压作用以及调节血脂和肝酶等功效,食用奇亚籽油对于维持正常的生理和脑功能具有重要的意义。从奇亚籽油的提取方法及脂肪酸组成、理化性质和生物活性等方面,综述了近年来国内外有关奇亚籽油的研究报道,旨在为奇亚籽油的开发利用提供参考,并对其今后的研究重点进行展望。     

奇亚籽油储藏稳定性研究及货架期预测

为研究奇亚籽油贮藏稳定性,以液压法制备的奇亚籽油为原料,探讨贮藏温度、氧气和光照条件对奇亚籽油过氧化值、酸价、K₂₃₂、K₂₆₈和TBA的影响,并应用一级动力学模型结合Arrhenius方程建立过氧化值、酸价两个氧化指标随贮藏温度、贮藏时间变化的货架期预测模型,预测奇亚籽油的货架期。结果表明：奇亚籽油的氧化稳定性受光照、氧气和温度的影响,在避光、密封、低温的贮藏条件下能有效降低过氧化值、酸价等的增长速率,延长贮藏时间;通过模型推算可得出密封、避光条件下奇亚籽油在25℃条件下的货架期为94 d。     

微波预处理对奇亚籽出油率及油脂品质的影响

采用微波技术对奇亚籽进行预处理后低温压榨制油,测定奇亚籽油理化指标、营养及抗氧化指标,探讨微波预处理条件对奇亚籽出油率以及奇亚籽油品质的影响。结果表明：原料的水分含量、微波时间、微波功率对奇亚籽出油率和奇亚籽油的理化指标、黄酮含量、多酚含量及DPPH·和O-2·清除能力均有一定的影响,对奇亚籽油脂肪酸相对含量影响较小。经单因素实验和正交实验得出：微波预处理奇亚籽的适宜工艺条件为奇亚籽水分含量12%、微波时间3 min、微波功率600 W,在该条件下奇亚籽出油率可达到21.05%,奇亚籽油酸价（KOH）0.52 mg/g、过氧化值0.44 mmol/kg、黄酮含量318.25 mg/kg、多酚含量28.00 mg/kg,DPPH·和O-2·清除率分别为2479%和26.84%。     

奇亚籽油脂肪酸乙酯的制备工艺研究

以奇亚籽油为原料,采用碱催化法制备奇亚籽油脂肪酸乙酯。对比甲醇钠、乙醇钠和氢氧化钠的催化效果,并通过单因素实验和正交实验优化奇亚籽油脂肪酸乙酯制备的工艺参数。结果表明：采用氢氧化钠为催化剂,乙酯含量和得率均最高;当酯交换温度为80 ℃、酯交换时间为1.5 h、醇油摩尔比为9∶ 1、氢氧化钠用量为油质量的0.6%时,奇亚籽油脂肪酸乙酯含量可达到89.01%。     

响应面优化水酶法提取奇亚籽油工艺

以奇亚籽为原料,采用水酶法提取奇亚籽油。在单因素实验的基础上,采用响应面法对水酶法提取奇亚籽油的工艺条件进行优化。结果表明,水酶法提取奇亚籽油的最佳工艺条件为:碱性蛋白酶作为酶解用酶,酶解温度45℃,液料比8. 47∶1,pH 10,酶添加量5. 17%,酶解时间2. 16 h。在最佳条件下,奇亚籽油提取率为89. 53%。     

高能电子束辐照对奇亚籽发芽率及奇亚籽毛油品质的影响

奇亚籽繁殖力超强,引入我国易形成优势种群,破坏生态系统,因此考虑对奇亚籽进行灭活后引入。探究利用辐照技术使奇亚籽丧失活力,并研究辐照对奇亚籽毛油品质的影响。结果表明:辐照处理可延缓奇亚籽开始萌发的时间,并使其发芽率降低,随着辐照剂量的增大,10 k Gy处理时奇亚籽发芽率为0;10 k Gy辐照处理与不经辐照处理的奇亚籽毛油相比,酸值显著升高(P0.05)(但仍符合亚麻籽油的一级标准),过氧化值、脂肪酸组成差异不显著(P0.05);辐照处理后奇亚籽毛油的品质高,符合亚麻籽油的一级标准。     

奇亚籽油的品质特性及提取工艺研究进展

奇亚籽油富含不饱和脂肪酸,其中α-亚麻酸含量达60%以上,是ω-3脂肪酸的天然来源,对预防与饮食相关的慢性疾病具有重要意义。奇亚籽油中的抗氧化活性成分丰富,涵盖生育酚、植物甾醇、角鲨烯及多酚等。综述了近年来国内外有关奇亚籽油的脂肪酸组成、理化性质、提取工艺、氧化稳定性等领域的研究报道,并对奇亚籽油今后研究方向和重点进行了展望。     

奇亚籽油的品质评价及其在魔芋糕中对小鼠血糖调节作用的影响

该文通过分析螺旋压榨奇亚籽油的理化性质、脂肪酸组成评价其品质,将奇亚籽油加入到魔芋糕中利用小鼠饲喂实验评价其降血糖效果。结果表明,奇亚籽油折光系数1.480 6,碘值194 g/100 g,皂化值190.1 mg KOH/g,不溶性杂质<0.01%,酸值0.55 mg KOH/g,过氧化值6 mmol/kg;奇亚籽油脂肪酸组成中α-亚麻酸和亚油酸分别占59. 35%、19. 59%且PUFA/SFA=7. 07。通过比较2组不同饲喂条件下(奇亚籽油魔芋糕组、不含奇亚籽油魔芋糕组)小鼠的体重、空腹血糖的指标,得出2组产品对小鼠体重调节作用无显著性差异(P>0.05),对小鼠空腹血糖调节作用存在显著性差异(P <0.05),饲喂后2组小鼠空腹血糖值分别为5. 98、6. 84 mmol/L(模型组为7. 99 mmol/L)。表明奇亚籽油魔芋糕对小鼠血糖调节作用更好,可为制备奇亚籽油及魔芋粉新型产品提供理论依据。     

奇亚籽油微胶囊的制备及表征

为提高奇亚籽油的稳定性,对其进行微胶囊化。以包埋率为评价指标对冷冻干燥制备奇亚籽油微胶囊的工艺进行优化,利用激光粒度仪、扫描电镜、红外光谱仪和差示扫描量热仪(differential scanning calorimetry,DSC)等表征微胶囊性状。结果表明,微胶囊的最佳制备工艺为:壁材比(酪蛋白酸钠∶D-乳糖-水合物)1.1∶1(质量比)、固形物浓度31.32%、壁芯比2.34∶1(质量比),包埋率达到90.65%。所得微胶囊产品含有芯材、壁材的特征峰,表明形成奇亚籽油微胶囊的包埋结构。制得的奇亚籽油微胶囊呈不规则的几何形状和紧凑的结构,大小均匀,流动性较好,粉末表面光滑,黏度小,稳定性良好,可满足一般食品加工条件,为奇亚籽油微胶囊在食品工业中的应用提供参考。     

Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food

Chia seed (Salvia hispanica) is an ancient oilseed used by Mayas and Aztecs as foodstuff. This seed is a natural source of omega-3 fatty acids (α-linolenic acid), soluble and insoluble fibers, and proteins in addition to other important nutritional components, such as vitamins, minerals, and natural antioxidants. Chia can be considered as “functional food” because apart from contributing to human nutrition, chia helps to increase satiety index, prevent cardiovascular diseases, inflammatory and nervous system disorders, and diabetes, among others. Today, chia seed offers a huge potential in the industries of health, food, animal feed, pharmaceuticals, and nutraceuticals, among others, due to its functional components.     

奇亚籽活性成分、生理作用及其开发利用研究进展

奇亚籽(Chia Seed)可食用历史悠久,近年来开始被国内关注和利用。奇亚籽的活性成分主要包括脂肪酸类、酚酸黄酮类、蛋白质、膳食纤维、维生素及矿物质类,具有抗氧化、调节血脂、调节血压、调节血糖、降低肌酸激酶活性、抗炎消毒等生理作用。随着人们保健意识的增强以及对营养食品的追求,奇亚籽逐渐成为食品研究领域的热点。目前大多将奇亚籽作为添加剂直接添加到食品中,而没有深入的开发新产品;在防癌、调节三高等疾病上具有较好的效果,但研发出的新产品不多,相关研究还有待深入。本文对奇亚籽的活性成分、生理作用以及其在食品、保健品和化妆品行业中的应用研究进展进行综述,以期为奇亚籽相关研究及开发利用提供参考。     

萝卜籽油的营养特性及制取工艺研究现状

萝卜籽属药食同源,富含油脂。萝卜籽油不饱和脂肪酸含量较高,营养较为丰富,因富含莱菔素具有抗菌消炎和抗癌等功效。综述了萝卜籽油的成分、脂肪酸组成及营养功能特性,并对其研究现状进行了介绍,以期为萝卜籽油的开发和生产提供参考。     

Repurposing chia seed oil: A versatile novel functional food

Chia seed oil (CSO) has been recently gaining tremendous interest as a functional food. The oil is rich in with polyunsaturated fatty acids (PUFAs), especially, alpha linolenic acid (ALA), linoleic acid (LA), tocopherols, phenolic acids, vitamins, and antioxidants. Extracting CSO through green technologies has been highly efficient, cost-effective, and sustainable, which has also shown to improve its nutritional potential and proved to be eco-friendly than any other traditional or conventional processes. Due to the presence of valuable bioactive metabolites, CSO is proving to be a revolutionary source for food, baking, dairy, pharmaceutical, livestock feed, and cosmetic industries. CSO has been reported to possess antidiabetic, anticancer, anti-inflammatory, antiobesity, antioxidant, antihyperlipidemic, insect-repellent, and skin-healing properties. However, studies on toxicological safety and commercial potency of CSO are limited and therefore the need of the hour is to focus on large-scale molecular mechanistic and clinical studies, which may throw light on the possible translational opportunities of CSO to be utilized to its complete potential. In this review, we have deliberated on the untapped therapeutical possibilities and novel findings about this functional food, its biochemical composition, extraction methods, nutritional profiling, oil stability, and nutraceutical and pharmaceutical applications for its health benefits and ability to counter various diseases.     

牡丹籽油营养成分和功能作用研究进展

近年来牡丹籽油因其丰富的营养成分和活性成分而受到研究者和消费者青睐,并于2011年被卫生部批准为新资源食品。牡丹籽油不仅含有丰富的人体必需不饱和脂肪酸,还含有植物甾醇、微量元素、丹皮酚等多种具有生理活性的物质,研究证明牡丹籽油具有抗氧化、保肝、降血脂等多种保健功能。对牡丹籽油的营养成分、功能作用等的研究现状和研究进展进行归纳总结,并对产业发展存在的瓶颈问题和前景进行分析,以期为牡丹籽油的进一步开发利用提供参考。     

Nanoliposomal encapsulation of chia oil for sustained delivery of α-linolenic acid

Chia oil is a popular source of ω-3 fatty acids, typically α-linolenic acid. This study reports the encapsulation of chia oil in nanoliposome to protect ω-3 fatty acids and to obtain a sustained release of chia oil during digestion. Nanoliposomal encapsulation was carried out using solvent evaporation, followed by sonication. The encapsulation process was conducted using different lipid contents, with different concentrations of soy phosphatidylcholine (S), Tween 80 (T) and volumes of the aqueous phase. The maximum encapsulation efficiency was found to be 88.31%, and the average particle size was 49.25 nm; a moderate repulsion among the particles was observed. Differential scanning calorimetry study revealed enhanced thermal stability of chia oil in nanoliposomes. A negligible release (3.39%) of encapsulated chia oil was observed in the simulated gastric fluid, and a 74.72% sustained release was recorded in the simulated intestinal fluid. This formulation can be a suitable supplement of ω-3 fatty acids for food and therapeutic applications.     

Fabrication of chia (Salvia hispanica L.) seed oil nanoemulsions using different emulsifiers

In this study, the quality of spiral cold press chia seed oil was evaluated and four types of O/W chia seed oil nanoemlusion systems were prepared, including chia seed oil nanoemulsion stabilized with Tween 80 and Span 80 by spontaneous emulsification and microfluidization, sodium caseinate by microfluidization, and sucrose monopalmitate by microfluidization. All these optimized samples exhibited good storage stability for at least two weeks when stored at 4 °C or ambient temperature. The nanoemulsion stabilized with sodium caseinate was labeling friendly, and enough energy‐input facilitated the achievement of small particle size around 160 nm. The chia seed oil nanoemulsion fabricated with sucrose monopalmitate could get best transparency with smallest droplet diameter (around 47 nm). Chia seed oil nanoemulsion stabilized with Tween 80 and Span 80, as one model case diluted 500× into water system, had constant transparency after fortnight's storage.

Practical applications

Consumers are increasingly aware of nutrition as well as sensory properties of food products. Chia seed oil is a good source of n‐3 polyunsaturated fatty acids, yet difficult to be added directly into water‐based liquid food or beverages. The information given in this work might be useful for designing O/W chia seed oil nanoemulsion delivery system, facilitating the further application of chia seed oil in beverages and functional food industry which required only slightly turbid or even transparent appearance.