Mangiferin‐encapsulated β‐lactoglobulin–chitosan (mangiferin/βLG‐CS) nanoparticles were fortified in milk to obtain a low glycemic index (GI) food product with high antioxidant capacity. The present study evaluated the bioaccessibility and bioavailability of mangiferin in milk fortified with nanoparticles. Fortification reduced the GI of milk by 34.5%. A mathematical model was developed to evaluate the lactose digestion, in terms of reducing sugar formed in milk by determining the digestion rate (k), and a significant reduction in k was observed. The bioaccessibility of mangiferin was enhanced by fortification. Fortified milk showed good antioxidant, lipid peroxidation inhibition and protein oxidation inhibition properties. Mangiferin nanoparticles fortified dairy beverage as an ideal food product with high antioxidant capacity and can inhibit lipid peroxidation and protein oxidation. It may be used as a low GI food product.

中文翻译：

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芒果苷纳米颗粒作为低血糖食品强化了乳制品饮料：其质量属性和抗氧化性能

在牛奶中强化了芒果苷包裹的β-乳球蛋白-壳聚糖（mangiferin /βLG-CS）纳米颗粒，以获得具有高抗氧化能力的低血糖指数（GI）食品。本研究评估了用纳米颗粒强化的牛奶中芒果苷的生物利用度和生物利用度。设防使牛奶的GI降低了34.5％。建立了数学模型来评估乳糖的消化率，方法是通过确定消化率（k）来减少牛奶中形成的糖，并显着降低k被观测到。强化作用增强了芒果苷的生物可及性。强化牛奶表现出良好的抗氧化剂，脂质过氧化抑制作用和蛋白质氧化抑制作用。芒果苷纳米颗粒使乳制品饮料成为具有高抗氧化能力的理想食品，并且可以抑制脂质过氧化和蛋白质氧化。它可以用作低GI食品。