在西兰花上低温真空干燥:与其他干燥方法相比,增强了抗炎和抗繁殖的特性
Antonio Vega-Galvez1, Elsa Uribe1,2, Alexis Pasten1
1Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile.
Foods (Basel, Switzerland)
|September 9, 2023
概括
低温真空干燥 (LTVD) 最好保存西兰花.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 植物化学 植物化学
背景情况:
- 低温真空干燥 (LTVD) 是一种有前途的蔬菜保存方法.
- 干燥方法可能会影响生物活性化合物的降解和治疗性质.
- 百合花 (Brassica oleracea var. 百合花) 是一种植物. 意大利菜) 富含生物活性化合物,具有潜在的健康益处.
研究的目的:
- 评估LTVD对西兰花生物活性化合物,抗炎和抗繁殖活性的影响.
- 将LTVD与其他干燥方法进行比较:真空干燥 (VD),对流干燥 (CD),红外干燥 (IRD) 和冷干燥 (FD).
主要方法:
- 花样本使用LTVD,VD,CD,IRD和FD进行干燥.
- 对多不和脂肪酸,必不可少的氨基酸,总,原酸和酸的分析.
- 对抗炎症和抗增殖活动的评估,包括对抗MDA-MB-23细胞系.
主要成果:
- 所有的干燥方法都保留了高水平的多不和脂肪酸和必需氨基酸.
- 在LTVD中,总醇,酸和酸含量最高.
- LTVD和CD样本表现出显著的抗炎和抗增殖活性,特别是针对乳腺癌细胞.
结论:
- 与其他方法相比,LTVD在干燥西兰花中保留关键生物活性化合物方面优越.
- 干燥的西兰花,特别是来自LTVD和CD,具有强大的抗炎和抗增殖特性.
- 经过LTVD加工的西兰花可以作为一种有价值的成分,用于开发针对炎症和癌症的天然产品.
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