菜副产品提取物作为延长面包棒的保质期的可行替代品
Michela Cannas1, Paola Conte1, Antonio Piga1
1Department of Agricultural Sciences, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy.
Foods (Basel, Switzerland)
|August 29, 2024
概括
豆副产品可以延长面包的保质期. 富含多的提取物增加了抗氧化能力和稳定性,提供了一种减少食物浪费和创造更健康的零食的方法.
科学领域:
- 食品科学 食品科学 食品科学
- 农业副产品价值化 农业副产品价值化
- 食品保存 食品的保存方法
背景情况:
- 粮食损失是一个主要的全球问题,特别是在农业中.
- 菜种植每年产生大量的生物质废物 (60-80%).
- 农业废物的再循环利用和延长食品的保质期是减少损失和提高行业收入的关键.
研究的目的:
- 调查使用富含聚醇的桃副产品 (树枝,叶子,茎) 的提取物来加强面包棒的使用.
- 评估这些提取物对面包棒抗氧化能力,氧化稳定性和保质期的影响.
- 评估提取物对面团质和面包棒纹理的影响.
主要方法:
- 制备酒提取物从桃,叶子和茎.
- 用1000-2000ppm的提取物强化面包棒.
- 测量抗氧化能力 (DPPH测定) 和氧化稳定性.
- 面团的风湿学测试和面包棒的纹理分析.
- 保质期估计和视觉外观评估.
主要成果:
- 强化面包棒显示抗氧化能力增加和氧化稳定性.
- 面团的加工能力通常不受影响,除了叶子提取物.
- 发现了轻微的质地恶化,但保质期明显延长,特别是在提取物度较高时.
- 茎提取物产生了最有希望的结果:抗氧化能力增加了69%,保质期延长了62%.
结论:
- 来自土豆副产品的富含多醇的提取物可以有效地强化面包棒.
- 这些提取物增强抗氧化特性,延长保质期,而不会对外观产生负面影响.
- 花茎提取物显示出开发营养丰富,保质期延长的零食的巨大潜力,有助于减少浪费和增加价值.
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