富含柳科的特级初橄油:从工业番茄副产品到消费者
Idoya Fernandez-Pan1, Sandra Horvitz1, Francisco C Ibañez1
1IS-Food Research Institute, Public University of Navarre Pamplona Spain.
Food science & nutrition
|August 14, 2024
概括
这项研究引入了一种绿色方法,使用高压加工 (HPP) 和食用油从番茄副产品中提取烯. 额外处女橄油 (EVOO) 10%的西红比例被消费者喜欢,因为其潜在的健康益处.
科学领域:
- 食品科学 食品科学 食品科学
- 绿色化学 绿色化学
- 营养学提取方法 营养学提取方法
背景情况:
- 烯提取传统上使用有机溶剂 (OS).
- 高压加工 (HPP) 是一种新兴的提取物理技术.
- 番茄的副产品是富含利科的丰富来源.
研究的目的:
- 开发一种绿色的,HPP辅助的固体-液体提取方法,用于利科.
- 为了评估可食用的植物油作为溶剂用于烯回收.
- 评估消费者对烯丰富油的接受度和感知到的健康益处.
主要方法:
- 通过高压处理 (HPP) 的协助进行固体-液体提取.
- 测试有机溶剂 (OS),精制的向日油 (RSO) 和特级初橄油 (EVOO).
- 使用番茄副产品的比例为10%,20%和40% (w/v).
- 富含EVOO的10%和20%番茄副产品比率的消费者感官评估.
主要成果:
- 随着较高的番茄副产品与油的比率,特别是EVOO,烯回收增加.
- 消费者更喜欢以10%番茄副产品丰富的EVOO,而不是20%的EVOO.
- 83.8%的消费者认为缩油对健康有潜在的益处.
结论:
- 使用食用油的HPP辅助提取提供了一种可持续的烯回收方法.
- 来自番茄副产品的烯丰富的EVOO被消费者接受并被认为是健康的.
- 该方法符合循环经济原则,用于利用番茄工业废物.
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