多模式智能方法用于低温大气等离子处理果片在干燥之前
Mereke Kenzhekhanova1, Almas Mukhametov1, Irek Gaisin2
1Department of Technology and Food Safety, Kazakh National Agrarian Research University, Almaty, Kazakhstan.
概括
血治疗显著减少了对抗氧化剂防御至关重要的flavan-3-ols,同时增加了果中的二甲基和黄醇. 这会影响抗氧化剂能力和味道,可能延长保质期.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 等离子体物理学的物理学
背景情况:
- 色是收获后水果的一个主要问题,影响质量和保质期.
- 类化合物,特别是flavan-3-ols,是果中关键的抗氧化剂和色抑制剂.
- 等离子处理是一种新兴的技术,用于食品的保存和修改.
研究的目的:
- 为了研究等离子治疗对果的醇概况的影响.
- 了解血诱导的变化对抗氧化剂活性和潜在的健康益处的影响.
- 评估血治疗提高果质量和保质期的潜力.
主要方法:
- 果接受了长达30分钟的血处理.
- 使用分析技术量化化合物 (黄-3-,二,黄) 的数量.
- 评估抗氧化能力和感官属性的潜在变化.
主要成果:
- 血治疗导致flavan-3-ols.的显著减少.
- 观察到二甲和黄醇的轻微增加.
- 这些变化表明等离子体对不同类的选择性影响.
结论:
- 血处理改变了果的基成分,减少了关键的抗氧化剂,但增加了其他有益的化合物.
- 观察到的修改可能会影响抗氧化剂容量,味道和保质期.
- 等离子技术在改善果的稳定性和食品行业的消费者吸引力方面显示出前景.
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