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连续微波加工对贝尔饮料酶和质量属性的影响

Rishab Dhar¹, Snehasis Chakraborty¹

¹Department of Food Engineering and Technology, Institute of Chemical Technology (ICT), Matunga, Mumbai, Maharashtra 400019, India.

|May 18, 2024

概括

贝尔饮料的微波 (MW) 消毒比热处理更快地使酶失活,保留了更多的生物活性化合物和总胡卜素含量. MW处理主要依赖于酶致死性的热效应.

科学领域:

食品科学与技术食品科学与技术
生物物理学的生物物理.
生物化学生物化学

背景情况:

(Aegle marmelos) 是一种营养丰富的水果,有可能用于饮料生产.
杀菌对于确保饮料安全和保质期至关重要.
微波 (MW) 处理为传统热方法提供了潜在的替代方案.

研究的目的:

为了比较连续微波 (MW) 和传统热巴氏杀菌对贝尔饮料的疗效.
分析两种加工方法对酶活性,生物活性化合物,物理化学性质和感官属性的影响.
在MW和热处理下阐明聚氧化酶 (PPO) 的无活化动力学和机制.

主要方法:

贝尔饮料使用连续MW和常规热处理进行了巴氏杀菌.
分析了酶活性 (原生和纸水解),生物活性化合物含量 (TPC,AOC,胡卜素),物理化学性质和感官属性.
用第一阶段和线性双相模型建模了酶失活和生物活性变化的动力学.
研究了多氧化酶 (PPO) 的结构修饰.

主要成果:

无论是MW还是热处理都有效地禁用了多氧化酶 (PPO),实现了≥90%的减少.
在90°C的MW处理T_MW导致PPO无活化速度更快 (5.3分钟D值) 与在95°C进行5分钟的热处理相比.
在MW加工中,总含量 (TPC),抗氧化能力 (AOC) 和总胡卜素含量 (90%) 的保留率较高.
治疗MW导致物理化学属性的变化很小,并导致了有利的感官得分 (3.42/5).
热处理和MW处理导致分别失去14个和10个生物活性化合物.
结构分析表明,MW对PPO的致命性主要是由于热效应.

结论:

连续MW杀菌是一种比传统热方法更有效的Bael饮料加工方法.
兆瓦加工在酶非活性化和生物活性化合物和感官质量保存方面具有优势.
对于PPO来说,MW失活的主要机制涉及热效应,类似于常规加热.

关键词:

先进的热处理热处理圆形二重化 (CD) 是指一个圆形的二重化.一种水果饮料.动态建模动态建模液体染色学-质谱学 (LC-MS) 是一种质量评估质量评价质量评价

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