优化刺梨副产品的价值化:配制具有增强抗氧化能力和糖含量的糖蜜
Raghda Yazidi1,2, Walid Yeddes1, Kais Djebali3
1Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cedria, Hammam-Lif, Tunisia.
International journal of environmental health research
|April 5, 2024
概括
这项研究使用统计模型优化了刺糖蜜,以提高抗氧化剂容量和糖含量. 刺梨皮被证明是最有益的,增强了这两个关键属性.
科学领域:
- 食品科学 食品科学 食品科学
- 农业化学 农业化学
- 生物技术是生物技术.
背景情况:
- 刺的副产品往往是未充分利用的农业废物.
- 蜂蜜的生产可以通过结合新的成分来提高.
- 富含抗氧化剂的副产品为功能性食品的开发提供了潜力.
研究的目的:
- 为了优化糖蜜配方,使用刺副产品来提高抗氧化能力和糖含量.
- 为了确定增强糖蜜的最佳加工参数和成分比例.
- 描述不同刺梨成分 (肉质,皮,种子) 对糖蜜质量的贡献.
主要方法:
- 使用了统计建模,包括D-Optimal混合物设计.
- 确定了最佳的参数 (温度和持续时间).
- 抗氧化活性 (DPPH抑制) 和布里克斯值是关键反应变量.
主要成果:
- 在78.35°C温度下79.70分钟确定最佳条件.
- 刺梨皮表现出最高的多和黄含量,具有显著的抗氧化能力.
- 理想的糖蜜配方包括0.265g的纸,0.710g的皮和0.025g的种子.
- 皮肤含有增加了糖和抗氧化剂活性,而种子含有减少了它们.
结论:
- 刺的副产品,特别是皮,可以显著提高糖蜜的质量.
- 优化的加工和配方最大限度地提高了刺糖蜜的功能益处.
- 这种方法提供了一种可持续的方法,用于将农业副产品价值化为增值食品成分.
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