梨副产品的营养潜力:关注脂肪酸含量和干燥过程
Roko Marović1, Marija Badanjak Sabolović1, Mladen Brnčić1
1Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Foods (Basel, Switzerland)
|July 13, 2024
概括
梨的皮和肉质含有有益的脂肪酸和多科菲醇. 热空气微波干燥 (HAMD) 是保存这些化合物的最有效方法,特别是在皮层中.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 农业副产品价值化 农业副产品价值化
背景情况:
- 梨花的副产品,如皮和种子,往往未得到充分利用.
- 牛油果成分中的脂肪酸和托科菲醇具有显著的健康益处.
- 干燥方法可能会影响梨的营养成分.
研究的目的:
- 为了量化牛油果果粉,种子和皮中的脂肪酸和托科菲醇.
- 评估热空气 (HAD),真空 (VD) 和热空气微波干燥 (HAMD) 对这些化合物的影响.
- 为了突出梨主要脂肪酸和托科菲醇的健康益处.
主要方法:
- 在梨成分 (肉,种子,皮) 中脂肪酸和托科菲罗尔含量的分析.
- 使用三种干燥技术:HAD,VD和HAMD.
- 在不同的方法中比较干燥时间和营养保留时间.
主要成果:
- 油酸是新鲜梨中最丰富的脂肪酸,其次是棕酸和酸.
- 干燥显著减少了油酸;棕酸显示出更大的稳定性.
- 哈姆德表现出最短的干燥时间和优越的脂肪酸和多科菲醇的保留,特别是在皮.
结论:
- 热空气微波干燥 (HAMD) 是一种有效的方法,可以在梨副产品中保存有价值的脂肪酸和托科菲醇.
- 梨皮是丰富的托可法醇 (特别是 δ-托可法醇) 和不和脂肪酸的来源,表明了重要的健康潜力.
- 通过有效的干燥技术对梨皮的增值可以释放营养和健康益处.
相关概念视频
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