空气干燥温度对生干燥动力学,物理化学性质和生物活性特征的影响
Muhammad Nouman Shaukat1,2, Biagio Fallico1, Akmal Nazir2
1Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia 100, 95123 Catania, Italy.
Foods (Basel, Switzerland)
|April 13, 2024
概括
在50°C的空气干燥生可以比较高的温度更好地保持其质量和生物活性. 较低的温度产生优越的物理化学特性和更高的含量,以有效地生产生提取物.
科学领域:
- 食品科学 食品科学 食品科学
- 农业工程 农业工程
- 生物化学 生物化学
背景情况:
- 生 (Zingiber officinale) 是易腐烂的,需要加工才能保持生物活性.
- 干燥对于生的保存至关重要,影响其质量和生物活性化合物.
研究的目的:
- 研究不同空气干燥温度对生干燥动力学和质量的影响.
- 确定最佳的干燥条件,以保持生的生物活性和物理化学性质.
主要方法:
- 在50°C,60°C和70°C的温度下空气干燥生片.
- 应用一个联合的Midilli-Arrhenius模型来分析干燥动力学.
- 评估生提取物的物理化学性质,颜色,总含量和DPPH激素清除活性.
- 使用水乙醇混合物,水和MWF的提取效率进行比较.
主要成果:
- 在70°C观察到较高的干燥率,但质量属性受到损害.
- 在50°C干燥的生显示出改善的物理化学特性和减少色彩色.
- 在50°C干燥的样本显示出较高的总含量 (1875.87毫克GAE/100克) 和DPPH清理活性 (18.2毫克TE/公斤).
- 与水和MWF相比,70%的乙醇混合物在提取化合物方面更有效.
结论:
- 干燥温度显著影响生的质量特征和生物活性特征.
- 建议使用较低的干燥温度 (50°C),以保持生的质量和生物活性.
- 优化溶剂选择,例如使用70%的乙醇混合物,可以增强富含的提取物回收.
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