处理对果衍生物的醇生物可访问性和抗氧化能力的作用
Marilisa Alongi1, Umberto Lanza1, Andrea Gorassini2
1Department of Agriculture, Food, Environment and Animal Sciences, University of Udine, Italy.
Food chemistry
|September 27, 2024
概括
将果果粉加工成衍生品增加了多的生物可访问性,尽管有些损失. 热处理会使多氧化酶 (PPO) 失活,从而增强最终产品中抗氧化剂的作用.
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
- 植物生理学 植物生理学
背景情况:
- 水果加工通常会减少有价值的化合物.
- 有限的数据存在于加工水果消化过程中的命运.
研究的目的:
- 评估热和机械加工对果醇生物可访问性和抗氧化活性的影响.
- 调查聚氧化酶 (PPO) 在调节这些效应中的作用.
主要方法:
- 果肉中的烯酸生物可访问性和抗氧化活性与加工衍生物 (纯粉,均酸) 的比较.
- 使用未经加工的,无PPO的果模型 (quercetin-3-glucoside和pectin) 来隔离矩阵效应.
- 在模拟消化之前和之后评估了激素清理能力.
主要成果:
- 加工导致总聚醇减少了20%,但生物可访问性显著增加 (>20%的衍生品与纸中的2%相比).
- 热处理使PPO在衍生物中失活,与更高的生物可访问性相关.
- 根基清理能力独立于果结构,但与果模型不同的是,在消化后的真实矩阵中减少了.
结论:
- 食物矩阵结构和PPO活性极大地影响了多的生物可访问性和抗氧化功能.
- 可以优化加工条件,以增强水果衍生品的营养益处.
- 结果为工业规模生产富含营养的水果产品提供了洞察力.
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