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首页> 外文OA文献 >Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products
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Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products

机译：melissa officinalis冻干水提取物对藻类和亚麻籽水包油乳液稳定性的影响，用作肉制品的功能性成分

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摘要

Previous work pointed out the possibility to enhance the nutritional value of meat products using long chain omega-3 PUFA enriched emulsions. Oil-in-water emulsions elaborated with a mixture of algae and linseed oils (15:10) in order to be used as functional ingredient were stabilized with BHA (butylhydroxyanisol) or with a lyophilized water extract of Melissa officinalis L. (Lemon balm). The lipid profile of the oil mixture showed a high amount of DHA (31.7%), oleic (25.4%) and alpha-linolenic acid (12.7%) resulting in a very low omega-6/omega-3 ratio (0.12). The lyophilized extract of M. officinalis showed a high antioxidant activity (being 62ppm of the lyophilized water extract of Melissa equivalent to 200ppm of BHA, using the DPPH assay as reference), and high total phenolic content. Studying the oxidation process in the emulsions during 15days at room temperature, it could be concluded that this extract was as efficient as BHA in order to control the thiobarbituric acid reactive substances (TBARS) formation.
机译：先前的工作指出了使用富含长链omega-3 PUFA的乳剂提高肉类产品营养价值的可能性。为了将藻类和亚麻子油（15:10）的混合物制成的水包油乳液用作功能成分，将其用BHA（丁基羟基茴香醚）或Melissa officinalis L.（柠檬香脂）的冻干水提取物稳定化。 。油混合物的脂质谱显示出大量的DHA（31.7％），油酸（25.4％）和α-亚麻酸（12.7％），导致非常低的omega-6 / omega-3比（0.12）。山茱M的冻干提取物显示出较高的抗氧化活性（使用DPPH测定作为参考，梅利莎的冻干水提取物的62ppm相当于BHA的200ppm）和高的总酚含量。研究室温下15天乳液中的氧化过程，可以得出结论，该提取物与BHA一样有效，以控制硫代巴比妥酸反应性物质（TBARS）的形成。

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