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量化低压静电场:强度对桃番茄保存和机制的影响

Fengyi Liu¹, Yijie Zhang¹, Min Zeng¹

¹Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Department of Packaging Engineering, Jiangnan University, 1800 Li Hu Avenue, Wuxi 214122, Jiangsu, China.

|September 8, 2024

概括

低压静电场 (LVEF) 处理通过优化电场强度有效地保护桃番茄. 这种方法会影响过氧化的含量,这对于减少腐烂和保持质量至关重要.

科学领域:

食品科学与技术食品科学与技术
农业工程农业工程
非热加工非热加工

背景情况:

低压静电场 (LVEF) 是一个有前途的非热食品保存技术.
"低电压"缺乏精确的定义和量化,阻碍了LVEF的应用.
了解LVEF强度的影响对于优化食品保存至关重要.

研究的目的:

评估不同LVEF强度对桃番茄的保存效率.
调查LVEF强度,过氧化 (H2O2) 生产和保存结果之间的关系.
为了确定有效保存桃番茄的最佳LVEF参数.

主要方法:

桃番茄接受了不同的LVEF强度 (100, 200, 300V) 的治疗,并与对照组进行了比较.
通过测量体重减轻,度变化和衰变发生率来评估保存效率.
在经过处理的样本中量化过氧化 (H2O2) 含量,以确定剂量-反应关系.

主要成果:

与对照组相比,LVEF治疗显著降低了体重减轻 (6.26-25.45%),度变化 (5.17-28.91%) 和发生率 (47.91-70.89%).
保存效率表明了与LVEF强度的剂量反应关系.
为了有效保存,最优的H2O2含量被确定在21.18-27.01 mmol kg-1.1的范围内.

结论:

精确控制LVEF强度对于有效保存食品至关重要.
该研究确定了最佳的H2O2范围,将电场强度与保存效率联系起来.
这些发现为开发针对各种产品量身定制的LVEF治疗提供了宝贵的见解.

关键词:

电场强度是电场的强度.食品的保存食品的保存过氧化是一种过氧化.非热处理技术非热处理技术氧化应激是一种氧化应激.

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