PDF(Pubmed)
Abstract：
The food industry is challenged to develop nutritious and palatable foods that satisfy older people\'s needs. So, this work aimed to study the incorporation of nanoemulsions enriched with vitamin D3 and omega-3 fatty acids into two desserts (yogurt and fruit puree), characterizing their nutritional profile, viscosity, and color properties and evaluating their in vitro bioaccessibility and sensory response. The results showed that adding nanoemulsion modified the nutrition profile of desserts due to increasing lipids and calories. The desserts\' physical properties were also affected, with a decrease in viscosity and a lightening of color. Regarding digestion, the enriched desserts presented a low release of free fatty acids (14.8 and 11.4%, respectively). However, fruit puree showed the highest vitamin D3 and omega-3 fatty acid in vitro bioaccessibility (48.9 and 70.9%, respectively). In addition, older consumers found this dessert more acceptable than yogurt due to the adequate intensity of its sensory attributes (aroma, flavor, sweetness, and consistency). Therefore, the fruit puree can be enriched with nanoemulsions loaded with vitamin D3 and omega-3 fatty acids to improve the bioaccessibility of lipid bioactive compounds and sensory performance, offering a health-enhancing option for older consumers.
摘要：
食品工业面临着开发满足老年人需求的营养和可口食品的挑战。所以,这项工作旨在研究将富含维生素D3和omega-3脂肪酸的纳米乳液掺入两种甜点（酸奶和水果泥）中，表征他们的营养概况，粘度,和颜色特性，并评估其体外生物可及性和感官反应。结果表明，由于增加了脂质和卡路里，添加纳米乳液可以改善甜点的营养状况。甜点的物理特性也受到影响，粘度降低，颜色变浅。关于消化，丰富的甜点呈现游离脂肪酸的低释放(14.8%和11.4%，分别)。然而,果泥在体外生物可及性方面表现出最高的维生素D3和ω-3脂肪酸(48.9%和70.9%，分别)。此外,年长的消费者发现这种甜点比酸奶更可接受，因为它的感官属性足够的强度(香气，风味,甜蜜，和一致性)。因此,水果泥可以富含载有维生素D3和ω-3脂肪酸的纳米乳液，以提高脂质生物活性化合物的生物可及性和感官性能，为老年消费者提供增强健康的选择。
