来自不同植物来源的微绿的物理化学,功能,热和形态性质的全面分析
Sanyukta1, Dilpreet Singh Brar1, Kirty Pant1
1Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India.
ACS omega
|August 23, 2023
概括
微绿植物提供一种可持续的高营养价值的食物来源. 巴图亚微绿在蛋白质和保持水分方面表现出色,而孟加拉格拉姆微绿富含抗氧化剂,显示出食品工业的潜力.
科学领域:
- 农业科学和食品技术 农业科学和食品技术
- 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:
- 全球不断增长的污染和减少的农田需要可持续的粮食生产.
- 通过垂直农业种植的微绿植物提供了营养密集,快速成熟的作物.
- 了解微绿的特征对于它们融入食品供应链至关重要.
研究的目的:
- 综合分析四种微绿色品种的物理化学,技术功能,功能,热和形态特性.
- 为食品应用确定具有优越营养和功能属性的特定微绿.
- 评估微型绿菜作为食品加工行业功能成分的潜力.
主要方法:
- 胡卜,菜,巴特华和孟加拉格拉姆微绿植物的特征.
- 评估蛋白质含量,水容量,乳液活性和稳定性.
- 总和黄含量量量化,DPPH激素清除活动.
- 福里埃变换红外光谱学 (FTIR),X射线衍射 (XRD) 和粒子大小分析.
主要成果:
- 巴图亚微绿色的蛋白质含量最高 (3.40%) 和水容量最高 (1.58 g/g).
- 孟加拉格拉姆微青菜显示了最高的总含量 (32.2 mg GAE/g),黄含量 (7.57 mg QE/100 g) 和DPPH活性 (90.60%).
- FTIR证实了,胺和醇的存在;XRD表明高无形性;颗粒大小在各品种之间有显著差异.
结论:
- 微绿植物具有多样化的营养和功能性质,特定品种提供独特的好处.
- 它们的高营养成分和功能特性使它们适合用于食品加工应用,如面包和糖果制品.
- 这项研究为在食品工业中利用微绿蔬菜作为可持续的,富含营养的添加剂提供了基础.
相关概念视频
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From Water to Land
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02:16Light Acquisition
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