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对营养特征,植物化学潜力,功能性质和反营养研究的评估

Divyani Panwar¹, Parmjit S Panesar¹, Harish K Chopra²

¹Food Biotechnology Research Laboratory, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India.

Journal of food science and technology

|June 5, 2023

概括

皮富含蛋白质,纤维和矿物质等营养素,具有显著的抗氧化特性. 这些皮可以重新利用为天然食品添加剂,促进食品行业的零废物.

科学领域:

食品科学与技术食品科学与技术
营养生物化学营养生物化学
材料科学材料科学材料科学

背景情况:

(C. limetta) 的皮通常被丢弃作为废物.
研究C. limetta皮的未充分利用潜力可以导致可持续的食品工业实践.

研究的目的:

综合分析C. limetta皮的营养,植物化学和技术特性.
评估C. limetta皮作为天然食品添加剂和废物回收利用的潜力.

主要方法:

接近分析,矿物质分析,氨基酸分析,抗氧化活性测定,抗营养因子测定,总食纤维和总含量测量.
福利埃变换红外光谱 (FT-IR) 和扫描电子显微镜 (SEM) 用于形态和结构的表征.
技术性质的评估,包括乳化,凝和发泡能力.

主要成果:

C. limetta的皮是一种宝贵的灰,原料纤维,碳水化合物,蛋白质,,,,,,,酸和酸的来源.
观察到总食纤维,总醇含量和抗氧化活性的显著水平.
反营养因素处于安全范围内,皮肤表现出化,凝,发泡和膨胀剂的潜力.

结论:

在C. limetta的皮上含有大量的营养和生物活性化合物.
它们的技术特性支持它们在食品工业中作为功能成分的使用.
重新利用C. limetta皮作为天然食品添加剂有助于减少浪费和可持续的粮食生产.

关键词:

氨基酸是氨基酸的组成部分.抗氧化剂是一种抗氧化剂.类果皮的皮肤.食纤维是一种食物纤维.矿物质是一种矿物质.类化合物类化合物

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