在果果汁加工中预防色的新策略,并在动物模型中测试了毒性
Namita Chaudhary1,2, Vandita Tiwari3,4, Anjali Sharma3,5
1Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali 140306, India.
ACS omega
|August 5, 2024
概括
果果汁 (AP) 是一种水果产业的副产品,可以使用l-氨酸和l-ascorbic acid进行可持续的剥离. 经过处理的AP是安全的,营养丰富的,并增强食物中的食纤维和抗氧化剂含量.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 毒理学 毒理学 毒理学
背景情况:
- 果果汁 (AP) 是果汁行业的重要副产品,约占原始水果的30%.
- 果酸富含有价值的化合物,包括碳水化合物,化合物,矿物质和食纤维,为价值化提供了机会.
研究的目的:
- 优化l-cysteine和l-ascorbic酸的联合使用,以实现果果汁的可持续脱.
- 在雌性大鼠中评估经过处理的果残渣的急性毒性.
- 为了评估经过处理的果果汁的植物化学含量和抗氧化活性.
主要方法:
- 使用响应表面方法来优化脱过程.
- 分析了经过处理的AP的植物化学含量,抗氧化活性和保持水分的能力.
- 在雌性大鼠中进行了一项为期4周的体内毒性研究,AP补充剂水平各不相同.
主要成果:
- 与未经治疗的对照AP相比,接受治疗的AP呈现出明显更高的食纤维 (p < 0.01),蛋白质 (p < 0.0001) 和含量 (p < 0.001).
- 经过治疗的AP表现出增强的抗氧化活性 (37%的抑制) 和保持水分的能力 (8.5g H2O/g固体).
- 在补充AP的老鼠和对照组之间没有观察到显著的生化,形态或组织学差异.
结论:
- 优化的脱过程有效地提高了果果汁的营养和功能性质.
- 经过处理的果子是安全的消费和可以被认为是一个有价值的补充食品.
- 将果果汁纳入餐点可以安全地增加食纤维和抗氧化剂摄入量.
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