文献类型：期刊文献

英文题名：Enhancing physicochemical and functional properties of myo-inositol in crystallization with edible sugar additives

作者：Wang, Xiaowei[1];Li, Kangli[1,2];Zhao, Wei[3];Zhang, Leida[3];Wei, Xuemei[4];Shen, Runpu[4];Chen, Mingyang[1];Han, Dandan[1];Gong, Junbo[1]

机构：[1]Tianjin Univ, Sch Chem Engn & Technol, State Key Lab Chem Engn, Tianjin 300072, Peoples R China;[2]Tianjin Univ, Inst Shaoxing, Tianjin 312300, Zhejiang, Peoples R China;[3]Shandong Fuyang Biotechnol Co Ltd, Dezhou 253000, Peoples R China;[4]Shaoxing Univ, Zhejiang Engn Res Ctr Fat Soluble Vitamin, Shaoxing 312000, Zhejiang, Peoples R China

年份：2024

卷号：439

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:001129722500001)、、EI(收录号：20234915179045)、Scopus(收录号：2-s2.0-85178662437)、WOS

基金：This work was financially supported by the Institute of Shaoxing, Opening Project of Zhejiang Engineering Research Center of Fat-soluble Vitamin (202204), Key 647 Research and Development Project of Hebei 22372601, Kangli Li thanks the Shaoxing People's Government for a supporting of her post-doctoral research.

语种：英文

外文关键词：Myo-inositol; Food properties; Crystal morphology; Sensory quality

外文摘要：Myo-inositol, referred to as vitamin B8, is an essential nutrient for maintaining human physiological functions. However, the morphology of myo-inositol products is predominantly powder or needle shaped, leading to poor food properties. In this work, three edible sugar additives, i.e. D-glucose, L-arabinose and D-fructose, are adopted in the crystallization of myo-inositol to improve its food properties. The results show that these additives change the morphology of myo-inositol crystals. D-glucose and L-arabinose reduced the aspect ratio of myo-inositol crystals, and D-glucose transformed elongated lamellar myo-inositol crystals into diamond-shaped lamellar crystals. The diamond-shaped lamellar myo-inositol products exhibited outstanding functional food properties. It offered a smoother texture and more pleasant mouthfeel when the products were added to infant formulas and nutraceuticals. When they were applied to functional beverages, the dissolution rate was increased by 35 %. This work provides a theoretical guidance for improving food properties through crystallization and possesses considerable potential for industrialization.