技术对蔬菜中的生物活性化合物的生物可访问性的影响
Sofía Vargha1, Marta Igual2, Marcelo Miraballes3
1Food Department, School of Nutrition, Universidad de la República (UdelaR), Montevideo 11800, Uruguay.
Foods (Basel, Switzerland)
|August 10, 2024
概括
方法显著影响蔬菜中的营养生物可用性. 沸保留了最多的胡卜素,而空调和压力最大限度地增加了,增强了抗氧化活性.
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
背景情况:
- 蔬菜和豆类含有丰富的必需营养素和生物活性化合物,如维生素C,胡卜素和.
- 这些化合物具有对人类健康有益的抗氧化特性.
- 方法可以改变营养素的生物可用性,需要对最佳技术进行研究.
研究的目的:
- 为了研究不同技术 (沸,压,sous-vide,cook-vide) 对蔬菜的物理化学和生物活性特性的影响.
- 用实验室模拟的胃肠道消化模型来评估关键化合物的生物可访问性.
- 评估对蔬菜颜色和抗氧化活性的影响.
主要方法:
- 蔬菜坚硬度确定时间,以便进行一致的比较.
- 在体外消化 (IVD) 模拟了胃肠道条件,以测量化合物的生物可访问性.
- 总,烯,胡卜素和维生素C的量化.
- 使用DPPH试验测量抗氧化活性,并评估蔬菜颜色.
主要成果:
- 在所有方法中,体外消化显著减少了生物活性化合物 (高达72%的,92%的烯,98%的胡卜素,100%的维生素C).
- 在热处理后,抗氧化剂活性增加了多达46%.
- 在消化后,沸产生了最高的胡卜素和烯含量.
- 蒸和压导致消化后的最大总含量.
结论:
- 技术的选择极大地影响了蔬菜的营养和功能概况.
- 在体外消化后,沸,无和压显示出特定生物活性化合物和抗氧化能力的优越保留或增强.
- 考虑消化过程对于选择最有效的方法至关重要,以最大限度地提高健康益处.
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