通过微波技术对天然粮食资源进行增值:通过介电加热稳定Purslane
Marco Apicella1, Giuseppe Amato1, Pietro de Bartolomeis2
1Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy.
Foods (Basel, Switzerland)
|January 17, 2024
概括
与传统方法相比,微波干燥可以在 (Portulaca oleracea L.) 中保存更多有益的脂肪酸和植物. 这种可持续的技术增强了松的营养特征,使其成为一种有价值的食物来源.
科学领域:
- 食品科学与技术 食品科学与技术
- 可持续农业 可持续农业
- 营养化学 营养化学
背景情况:
- 微波辅助干燥为食品稳定提供可持续的加工,特别是在农业食品行业.
- 紫罗兰 (Portulaca oleracea L.) 是一种富含营养的植物,具有抗氧化和药理性质,具有作为未来食品成分的潜力.
- 了解干燥过程中的热量和质量转移对于保持植物性食品的营养质量至关重要.
研究的目的:
- 评估不同干燥方法 (对流式,微波辐射,微波真空辐射) 对的营养特征的影响.
- 调查干燥速度和热量/质量转移现象对保鲜中关键化合物的保存作用.
- 通过优化干燥技术,探索将从杂草转化为价值化的食物来源的潜力.
主要方法:
- 应用对流式,微波辐射和微波真空辐射干燥协议,用于不同部分的Purslane (尖端,枝条,整个结构).
- 使用气体染色学-质谱学 (GC/MS) 分析提取物,对干燥的草样本进行化学表征.
- 通过不同的方法对脂肪酸和植物的干燥时间和保存率进行比较分析.
主要成果:
- 与对流干燥相比,微波处理显著改善了草中的脂肪酸 (SFAs,MUFAs,PUFAs) 和植物的保存.
- 脂肪酸占顶部部分的总成分的90%以上,而在微波真空干燥的整个鱼样品中占85%.
- 微波处理中的干燥速度比对流方法快三倍,影响化学成分和保存.
结论:
- 微波辅助干燥是一种优秀的技术,可以保持松的营养质量,特别是其有价值的脂肪酸和植物含量.
- 通过微波技术实现的快速干燥率有助于提高保存和缩短处理时间.
- 优化的微波干燥协议可以有效地利用紫,支持其作为功能性食品成分的发展.
关键词:
葡萄兰 (Portulaca oleracea) L. 葡萄兰 (Portulaca oleracea) L. 葡萄兰 (Portulaca oleracea) 葡萄兰 (Portulaca oleracea) 葡萄兰 (Portulaca oleracea) 葡萄兰 (Portulaca oleracea) 葡萄兰 (Portulaca oleracea) 葡萄兰 (Portulaca oleracea) 葡萄兰 (Portulaca oleracea) 葡萄兰 (Portulaca oleracea) 葡萄兰 (Portulaca oleracea) 葡萄兰 (L.介电加热 介电加热 介电加热脂肪酸 脂肪酸 脂肪酸 脂肪酸粮食回收 粮食回收 粮食回收未来的食物 未来的食物微波干燥技术 微波干燥技术植物醇是一种植物醇.价值化的价值化
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