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通过与酸共颜色,提高石榴汁对5-基甲基 (HMF) 的色彩稳定性

Meltem Türkyılmaz¹, Fatmagül Hamzaoğlu², Rumeysa Betül Arı Çiftci³

¹Institute of Food Safety, Ankara University, Ankara, Turkey.

Journal of the science of food and agriculture

|July 18, 2023

概括

像酸 (FA) 和酸 (GA) 这样的酸 (PA) 可以显著减少石榴汁 (PJ) 中的5-基甲基 (HMF) 的形成. 这种共颜色保护有价值的抗素,保存果汁.

科学领域:

食品化学食品化学
营养保健品营养保健品
农业科学农业科学

背景情况:

石榴果汁 (PJ) 氨酸提供颜色和健康益处,但由于5-基甲基 (HMF) 而降解.
在储存期间,HMF形成是影响PJ质量和稳定性的关键因素.

研究的目的:

为了研究酸 (PA) 的配色效应,以减少PJ中HMF诱导的酸降解.
为了评估ferulic acid (FA),gallic acid (GA) 和caffeic acid (CA) 在稳定PJ安托西亚宁对不同HMF度的有效性.

主要方法:

用不同度的HMF (0-20 mg/L) 和PA (FA,GA,CA) 处理了PJ样本.
在20°C储存期间,监测了安托西亚宁降解,HMF形成率,颜色密度 (CD) 和超色效应 (HE).
分析了安东素和PA之间的共颜色相互作用.

主要成果:

观察到HMF度和安东素降解之间存在强烈的相关性.
添加PA显著降低了HMF形成 (高达60倍) 和安素损失.
对所有HMF度而言,GA增强了丁-3-葡萄糖化物含量,而FA和CA在较低HMF度时显示出有效性. 在所有HMF级别中,FA提高了CD和HE的稳定性.

结论:

建议FA用于增强PJ中的色彩特性,使用3.1-5.6 mg/L的HMF.
建议GA用于改善PJ中的安托西亚宁稳定性,使用12.0 mg/L HMF.
酸共颜色化是一种有效的策略,可以保持PJ质量和健康益处.

关键词:

在HMFF中,我们可以看到.安托素稳定性安托素稳定性咖啡酸是一种咖啡酸.颜色密度颜色密度颜色密度配色是一种共颜色.铁酸是什么意思铁酸是什么意思酸是一种酸.

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