可可注入:基于可可的生产副产品的增值饮料的有希望的应用
Johannes Delgado-Ospina1,2, Luigi Esposito1, Junior Bernardo Molina-Hernandez1
1Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
Foods (Basel, Switzerland)
|July 14, 2023
概括
减少可可贝颗粒大小显著提高了可可贝注入剂 (CSI) 中的抗氧化能力和生物活性化合物. 这种优化改善了感官属性,并证实了CSI.
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
- 感官科学 感官科学
背景情况:
- 可可 (CS) 是一种富含生物活性化合物的副产品,越来越多地用于食品中.
- 具体的生物活性化合物及其在可可注入中的生物利用性 (CSI) 需要进一步澄清.
- 了解加工对CSI质量的影响对于消费者健康和产品开发至关重要.
研究的目的:
- 调查可可贝颗粒大小对CSI中生物活性化合物的提取的影响.
- 评估颗粒大小对CSI的抗氧化能力和感官属性的影响.
- 评估CSI关于生物氨基胺, ochratoxin A 和微生物负载的安全性.
主要方法:
- 来自哥伦比亚克里奥洛豆的可可贝被加工成三个颗粒大小:>710微米,>425至<710微米,和<425微米.
- 可可贝灌注 (CSI) 用传统的热水提取方法 (1% CS度) 制备.
- 分析包括抗氧化能力 (DPPH,ABTS),总化合物,挥发性有机化合物,生物氨基, ochratoxin A,微生物负载和感官评估.
主要成果:
- 减少颗粒大小显著增加了CSI中的抗氧化能力和总含量.
- 较小的颗粒大小导致了苦味,酸度和度的增加,这与较高的甲基因,黑色素素和甲基因有关.
- 在CSI芳香中,特定的挥发性化合物占主导地位,颗粒大小略有差异.
- 安全分析证实CSI不构成公共健康风险.
结论:
- 减少CS粒子大小是一种有效的策略,可以提高CSI的功能性质和质量.
- 优化颗粒大小可以最大限度地提取有益的生物活性化合物,从而改善健康效益.
- CSI代表了从可可加工废物中提取的安全和潜在的有价值的食品成分.
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