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用蓝汁加工丰富的梨片:醇,抗氧化剂和颜色特征

Siluana Katia Tischer Seraglio¹, Belkis Sarahí Hernández-Velásquez¹, Moira Elizabeth Osses-Millar¹

¹Departamento de Ingeniería en Alimentos, Facultad de Ciencias para el Cuidado de la Salud, Campus Fernando May, Universidad del Bio-Bio, Box 447, Chillán 4081112, Chile.

Antioxidants (Basel, Switzerland)

|July 29, 2023

概括

将蓝的基纳入梨片中,使用欧姆加热和真空浸来增强生物活性化合物. 在60°C的空气干燥中保留了果片中最有益的化合物和抗氧化能力.

科学领域:

食品科学食品科学食品科学
食品加工食品加工食品加工
营养科学营养科学

背景情况:

水果中的化合物提供了显著的健康益处.
开发有效的方法来将生物活性化合物纳入营养较低的食物至关重要.
蓝汁含有丰富的有价值的化合物和酸盐.

研究的目的:

为了评估从蓝汁中添加到梨片中的化合物.
研究欧姆加热 (OH) 和真空浸 (VI) 对生物活性化合物丰富的影响.
评估随后的空气干燥 (AD) 或冷干燥 (FD) 对缩梨片质量的影响.

主要方法:

梨片使用欧姆加热 (OH) 和用蓝汁真空浸 (VI) 来处理.
在各种温度下使用空气干燥 (AD) 或冷干燥 (FD) 进行干燥.
分析了含量,抗氧化能力和颜色参数.

主要成果:

在最佳的OH条件下 (50°C,20分,13V·cm-1) 增强了蓝汁的生物活性.
VI与OH (50°C,90分钟,7.8V·cm-1) 相结合,有效地将梨片与氨酸和表甲基素丰富起来.
在60°C的空气干燥导致化合物和抗氧化剂潜力的最高保留.

结论:

欧姆加热和真空浸对于用蓝类醇丰富梨片是有效的.
干燥方法对生物活性化合物的保留有重大影响.
在60°C的空气干燥是一种有前途的方法,可以保持丰富的梨片的质量.

关键词:

皮鲁斯 (Pyrus communis) 是一种常见的植物.疫苗 (Vaccinium corymbosum) 是一种植物.它们是安托西安氨酸.欧姆式提取欧姆式提取脉冲真空是一种脉冲真空.

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Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.