保加利亚原产的花蜜粉:物理化学成分,抗氧化活性,微生物学和吸特性
Adelina Vasileva1, Albena Durakova2, Hristo Kalaydzhiev3
1Department of Mechanical and Instrument Engineering, Technical University of Sofia, Branch Plovdiv, Tsanko Duistabanov Street 25, 4000 Plovdiv, Bulgaria.
Heliyon
|January 25, 2024
概括
使用热干燥器开发的花粉显示出有前途的物理化学特性和抗氧化活性. 微生物学分析证实了安全性,使其成为潜在的全球食品创新. 这种区域性食品支持健康和当地经济.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业科学 农业科学
- 生物化学 生物化学
背景情况:
- 区域性食品为健康,经济和文化利益提供了机会.
- 发展区域性食品产品成为全球创新需要彻底的研究.
研究的目的:
- 研究花蜜粉作为全球创新的区域性食品产品的潜力.
- 分析花蜜粉的物理化学成分,抗氧化活性,微生物负荷和吸附特性.
主要方法:
- 用热干燥机在42°C下8小时制造的花蜜粉.
- 物理化学分析,包括近距离成分和微生物负载测试.
- 通过DPPH,ABRS,FRAP和CUPRAC测试评估的抗氧化活性.
- 在各种温度和相对湿度下使用重力测定-静态方法确定吸附等温,用Halsey,Chung-Pfost,Henderson和Oswin方程建模.
主要成果:
- 花粉表现出有利的物理化学特性和显著的抗氧化活性 (例如,DPPH:33.19±0.09mMTE/g).
- 微生物学分析证实数量在可接受的范围内,确保了产品的安全性.
- 确定了吸附特性,提供了用于存储和处理优化的数据.
结论:
- 花粉是一种安全且具有潜在价值的区域性食品,具有全球创新潜力.
- 这项研究提供了关于花蜜粉质量,安全性和储存行为的重要数据.
- 进一步开发可以提高其可销售性和对食品工业创新的贡献.
关键词:
吸附方式 吸附方式 吸附方式抗氧化剂活性 抗氧化剂活性生物活性化合物 生物活性化合物保加利亚保加利亚保加利亚保加利亚脱吸方式 脱吸方式均衡的水分含量是什么当地食品 当地食品微生物学参数 微生物学参数一个单层的湿度含量.尼克塔林是一种花蜜.粉末 粉末 粉末 粉末吸附性异热体是一种异热体.更多相关视频
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