Lonicera caerulea L.の粉末における乾燥による相互作用の原動力としての砂糖と有機酸
Anna Michalska-Ciechanowska1, Marta Fiedot2, Jessica Brzezowska1
1Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37 Str., 51-630 Wrocław, Poland.
Food chemistry
|August 29, 2025
まとめ
ハスカップベリー (Loniceracaerulea L.) の粉末の安定性は,ジュースを浄化し,キャリアを選択することによって改善されます. このプロセスは,砂糖と酸を減らし,粉末の組成と構造を最適化し,よりよい安定性をもたらします.
科学分野:
- 食品科学と技術
- 栄養学的生化学
- 材料科学
背景:
- Loniceracaerulea L. (ハスカップベリー) は有益なポリフェノールが豊富ですが,高い糖分と有機酸の含有量のために安定した粉末に加工することは困難です.
- 安定したフルーツパウダーを作るには,固有の成分と乾燥過程で媒介体との相互作用を管理する必要があります.
研究 の 目的:
- 安定したハスカップベリー粉を生産するための新しいアプローチを調査する.
- フリース乾燥とスプレー乾燥中の粉末の組成と構造に対するジュースの浄化とキャリアの選択の影響を評価する.
主な方法:
- 吸収樹脂 (XAD処理) を使用してジュースを浄化し,砂糖と有機酸を減少させます.
- 浄化されたジュースに様々な機能的キャリア (イヌリン,パラチノース,トレハロース) を加える.
- フーリエ変換赤外線光譜法 (FTIR) と差分スキャニングカロメトリー (DSC) を用いて粉末の分析を行い,組成と熱的性質を評価する.
主要な成果:
- XAD樹脂処理により,糖分が96.5%減少し,果汁から有機酸が除去されました.
- 媒介体としてのイヌリンは,他の媒介体と比較して,粉末の溶解性が15%低下した.
- 低分子量キャリア (パラチノース,トレハロース) は,ハスカップベリーの生物活性物質とより強い分子相互作用を示した.
結論:
- マトリックス浄化と戦略的キャリア選択は,ハスカップベリー粉の特性を最適化するために不可欠です.
- この研究は,粉末の組成と構造を制御し,安定性と機能性を向上させるための洞察を提供します.
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