新的冷和热巴氏化加丰富的功能性奶昔配方:一种零废弃制造方法
Filipa Mandim1, Spyridon A Petropoulos2, Carlos A Pinto3
1Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Grupo de Investigación em Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain.
Food chemistry
|June 8, 2024
概括
将卡顿叶片纳入果汁增加了生物活性化合物和食纤维. 这种零废弃物方法提高了滑奶的质量和保质期,展示了皮作为一种有价值的功能性食品成分.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 可持续农业 可持续农业
背景情况:
- 子 (Cynara cardunculus L.) 是一种未被充分利用的植物,具有潜在的生物活性和食纤维特性.
- 零废物战略在粮食生产中越来越重要,以实现可持续性.
- 牛奶是加入功能成分的流行的工具.
研究的目的:
- 为了评估加叶片在蔬菜/水果果汁中的使用情况.
- 评估皮加固对滑糖质量属性和保质期的影响.
- 调查高压加工 (HPP) 和热加工 (TP) 对加强化滑液的影响.
主要方法:
- 牛奶配方是用卡顿刀片准备的,牛奶配方是用卡顿刀片准备的.
- 处理方法包括高压处理 (550MPa,3分钟) 和热处理 (90°C,30秒).
- 样品在4°C保存50天,并对粘度,颜色,化合物,抗氧化活性,食纤维和微生物生长进行分析.
主要成果:
- 加增强的果汁显示粘度增加,颜色更深,含量更高,抗氧化和抗炎活性更强.
- 饮食纤维含量在卡顿强化滑水中的整个保质期内保持稳定.
- 高压加工的乳汁表现出糖糖水解,所有配方都保持在欧洲安全限值内的低微生物数量.
结论:
- 用皮叶片进行强化,可显著改善滑液的生物活性特性和质量.
- 卡顿叶片是一个有前途的功能性食品成分,可以增强牛奶的营养价值和稳定性.
- 这项研究支持在循环经济背景下使用纸,促进植物性副产品的价值化.
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