新型加工技术对红瓜果汁生产过程中的胡卜素释放的影响
Xiaoxue Zheng1, Ziting Chen1, Ziming Guo1
1College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Molecules (Basel, Switzerland)
|January 23, 2024
概括
高压均质化 (HPH) 有效地从红瓜果中释放卡洛类物质,如利科和β-卡洛,并将其转化为果汁. 这种方法产生了与胡卜素丰富的果汁,适用于清洁标签食品应用.
科学领域:
- 食品科学 食品科学 食品科学
- 自然产品 化学 化学
- 生物技术是生物技术.
背景情况:
- 红瓜瓜富含利科,一种有价值的胡卜素.
- 从瓜中有效提取胡卜素对于食品应用至关重要.
- 开发含有胡卜素的丰富果汁的方法是食品加工的一个关键目标.
研究的目的:
- 评估从红瓜中释放胡卜素的加工技术.
- 为了生产含有胡卜素的瓜汁,用于食品矩阵.
- 确定最大限度地将胡卜素转移到果汁中的最佳方法.
主要方法:
- 使用高压均质化 (HPH),酶处理 (EM),高水静压 (HHP) 和脉冲电场 (PEF) 处理红瓜泥.
- 量化β-胡卜素和柳科释放到果汁部分.
- 通过测量泽塔电位来评估果汁稳定性.
- 分析点,胡卜素和分散之间的相关性.
主要成果:
- HPH (25 MPa) 和EM显著增加了胡卜素的释放 (p < 0.05).
- HPH实现了最高的释放:90.78%的β-胡卜素和73.85%的烯.
- HHP和PEF没有显著增强胡卜素的释放 (p>0.05).
- 治疗EM导致较低的果汁稳定性 (-6.51mV的泽塔电位).
结论:
- 高压均质化 (HPH) 是生产含有胡卜素的瓜汁的最有效方法.
- 素 - 胡卜素相互作用对于稳定的胡卜素分散在水性食物系统中至关重要.
- HPH提供了一种可行的策略,用于将天然胡卜素纳入清洁标签食品中.
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