干燥和粉末梨的物理化学特性
Anna Krajewska1, Dariusz Dziki1, Mustafa Abdullah Yilmaz2
1Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 20612 Lublin, Poland.
Molecules (Basel, Switzerland)
|February 10, 2024
概括
干燥方法显著影响梨粉的质量. 冷干燥可保存生物活性化合物并增强抗氧化活性,因此非常适合功能性食品应用.
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
- 农业副产品价值化 农业副产品价值化
背景情况:
- 梨是一种丰富的生物活性化合物的来源.
- 提高这种副产品的价值可以带来健康益处和可持续的做法.
研究的目的:
- 为了研究干燥方法和温度对梨粉的影响.
- 分析干燥动力学,物理性质,含量和抗氧化活性.
主要方法:
- 接触式干燥 (有/没有微波辅助) 和冷干燥在不同的温度下使用.
- 评估了粉末的特性,型 (LC-MS/MS) 和抗氧化活性.
主要成果:
- 冷干燥产生了更明亮,更容易磨碎的果汁,具有更高的总含量和抗氧化活性.
- 确定了21种化合物,其中主导的是酸,酸和原酸.
- 根据干燥方法和温度,特定的酸和黄类型的特征有所不同.
结论:
- 干燥方法和温度极大地影响梨粉的物理化学和生物活性特性.
- 冷干燥在保存化合物和抗氧化能力方面优越.
- 优化梨干燥可以提高其作为功能性食品成分的潜力.
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