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物理治疗改变了胡卜的功能
Jordan Richards1, Amy Lammert1, Jack Madden1
1Food Science and Nutrition Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA.
Foods (Basel, Switzerland)
|July 13, 2024
概括
这项研究探讨了将食物浪费的副产品 - - 胡卜果汁 - - 重新利用为功能成分. 冷干燥和物理预处理显著改善了其性能,提高了食品的可持续性.
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.
- 可持续的粮食系统 可持续的粮食系统
背景情况:
- 食物浪费,尤其是蔬菜汁生产所产生的食物浪费,给环境和经济带来了挑战.
- 胡卜豆富含食纤维和生物活性化合物,具有作为功能性食品成分的潜力.
- 重新利用胡卜可以减少浪费,提高食品的营养成分.
研究的目的:
- 为了研究物理预处理 (高剪切,液压压) 和干燥方法 (冷干燥,脱水) 对胡卜麦片属性的影响.
- 评估加工的胡卜果汁作为功能性食品成分的潜力.
- 评估利用胡卜果汁加工的副产品胡卜果汁的方法.
主要方法:
- 胡卜经历了物理预处理:高剪切 (HS),液压压 (HP) 和组合 (HSHP).
- 然后,加工后的果汁被冷干燥或脱水.
- 分析了功能性质 (持水能力,脂肪结合能力,胀能力) 和胡卜素含量.
主要成果:
- 与脱水相比,冷干燥显著提高了水容量 (高达22%) 和脂肪结合能力 (高达194%).
- 冷干燥的果汁比脱水的果汁保留了多达33%的胡卜素.
- 在冷干燥后,HSHP预处理增加了54%的胀能力,而在脱水后则增加了35%.
结论:
- 冷干燥对于增强功能性质和保存胡卜果汁中的胡卜素是优越的.
- 物理预处理,特别是HSHP,进一步改善了胡卜残渣的功能特性.
- 通过优化加工来重新利用胡卜,为食物浪费提供了一个可持续的解决方案,创造了有价值的功能性食品成分.
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