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优化超声波处理的草的感觉特性

Melikenur Türkol¹, Seydi Yıkmış², Şennur Ganimet³

¹Nutrition and Dietetics, Faculty of Health Sciences, Halic University, 34060 Istanbul, Türkiye.

Ultrasonics sonochemistry

|April 14, 2024

概括

超声波处理可增强草 (UT-SV) 产量,改善感官吸引力并增加生物活性成分. 这种优化的方法比传统或巴氏杀菌版本产生更健康,更受欢迎的.

科学领域:

食品科学食品科学食品科学
生物技术是生物技术.
农业科学农业科学

背景情况:

的消费与由于抗氧化剂和生物活性化合物的健康益处有关.
草是一种受欢迎的产品,但生产方法可能会影响其质量.
优化生产是最大限度地提高健康效益和消费者吸引力的关键.

研究的目的:

为了优化草生产的超声波处理条件.
为了比较超声处理的草 (UT-SV) 与常规 (C-SV) 和消毒 (P-SV) 版本的质量参数.
为了增强草的感觉特性和生物活性含量.

主要方法:

使用响应表面方法 (RSM) 来优化超声参数 (时间和振幅).
分析了感官特征,生物活性值,含量和有机酸概况.
对C-SV,UT-SV和P-SV样本进行了比较分析.

主要成果:

优化的超声波参数为5.3分钟和65.5%的振幅,获得了高消费者评分 (例如99.26%的一般赞赏).
与C-SV和P-SV相比,UT-SV显示生物活性成分,含量和有机酸 (,乳酸,酸) 的增加.
超声波治疗显著改善了感官特性和营养价值.

结论:

超声波处理是一种有效的方法,可以生产高质量的草,从而提高健康益处.
UT-SV具有卓越的感官特性和更丰富的生物活性特征.
这项研究介绍了一种新,健康,消费者更喜欢的草产品.

关键词:

生物活性价值生物活性价值在 RSM RSM 中.感官属性感官属性草的是一种.超声波治疗的治疗方法

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