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亚麻的先进氧化解污染及其对储存的影响
Catherine Rj Findlay1, Jaskirat Singh1, Mohammad Nadimi1
1Department of Biosystems Engineering, University of Manitoba, Winnipeg, Canada.
Food and bioprocess technology
|June 26, 2023
概括
先进的氧化工艺 (AOP) 有效地减少了黄色亚麻上的菌,而不会影响质量. 然而,在AOP处理后,棕色亚麻的发芽率降低,脂肪酸值增加.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
背景情况:
- 储存的真菌和微生物会导致亚麻等农产品的腐烂和收获后损失.
- 先进的氧化过程 (AOP) 使用来自臭氧,过氧化 (H2O2) 和紫外线的基来氧化污染物.
研究的目的:
- 调查AOP技术的应用,以减少整个棕色和黄色亚麻的菌.
- 评估AOP对亚麻质量参数的影响,包括储存后的脂肪酸值 (FAV),发芽率和水分含量 (MC).
主要方法:
- 整个棕色和黄色的亚麻被处理了包括臭氧,H2O2和紫外线在内的AOP.
- 经过处理和未经处理的亚麻在30°C和75%的RH下存储了12周.
- 在储存前后测量了质量参数 (菌生长,FAV,发芽率,MC).
- 福里埃变换红外光谱法 (FTIR) 用于分析亚麻的组成和AOP效应.
主要成果:
- 黄色亚麻显示可见的菌减少了31%,对发芽,FAV或MC没有不良影响.
- 棕色亚麻在菌中没有显著的减少,但在储存后的发芽减少和FAV增加.
- FTIR分析表明,黄色亚麻对AOP的耐受性可能与其较高的氨酸含量有关.
结论:
- 黄亚麻是一种有前途的技术,用于消毒黄色亚麻,提高保质期而不损害质量.
- 棕色亚麻品种可能更容易受到AOP治疗的不良影响.
- 对AOP应用的进一步研究可能会导致农业食品产品保存的更广泛的解决方案.
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