相关实验视频

Updated: Jul 5, 2025

Design and Optimization Strategies of a High-Performance Vented Box

Design and Optimization Strategies of a High-Performance Vented Box

Published on: June 9, 2023

洗和冷对果皮的营养成分,生物活性化合物,抗氧化活性和微观结构的影响

Sara Marçal¹, Sérgio Sousa¹, Helena Araújo-Rodrigues¹

¹Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.

|January 14, 2024

概括

用消毒剂清洗和冷保存的果皮保持了抗氧化活性. 关键的生物活性化合物保持稳定或增加,使这些方法适合保存.

科学领域:

食品科学食品科学食品科学
农业化学农业化学
植物化学植物化学

背景情况:

果皮是果加工的重要副产品.
它们的高易腐坏性需要有效的保存方法.
了解保存对生物活性化合物的影响至关重要.

研究的目的:

评估酸洗和冷对果皮植物化学物质的影响.
评估经过处理的果皮的抗氧化活性和微观结构.
为了确定这些保存方法对果皮的适用性.

主要方法:

果皮用酸 (27毫克/毫升19分钟) 冲洗.
洗后的皮肤在-20°C下冷30天.
分析了植物化学成分,抗氧化活性和微观结构.

主要成果:

洗减少了维生素C,penta-O-galloyl-β-d-glucose,catechin和lutein的含量,但抗氧化活性保持不变.
结增加了自由的化合物 (酸,甲基素),但减少了结合的和紫丁.
纤维和关键的生物活性化合物如曼吉费林,酸和β-胡卜素保持稳定或增加.

结论:

酸洗和冷是果皮的适当保存方法.
这些方法保存了纤维含量和主要的生物活性化合物.
果皮可以有效地保存,同时保持重要的营养价值.

关键词:

胡卜素是一种胡卜素.结结结是一种果副产品是一种副产品.类化合物是一种类化合物.洗洗洗洗洗洗维生素C是维生素C的重要组成部分.

更多相关视频

Isolation and Biophysical Study of Fruit Cuticles

Isolation and Biophysical Study of Fruit Cuticles

Published on: March 30, 2012

Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques

Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques

Published on: August 23, 2024

相关概念视频

Fruit Development, Structure, and Function

Fruit Development, Structure, and Function

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.