使用超临界二氧化碳处理的新鲜切割蔬菜的储存质量的变化
Zhe Chen1, Zhenzhou Zhu2, Krystian Marszałek1
1Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology- State Research Institute, Department of Fruit and Vegetable Product Technology, 36 Rakowiecka St., 02-532 Warsaw, Poland.
Food chemistry
|November 24, 2024
概括
超临界二氧化碳 (SCCD) 处理通过抑制微生物生长和酶活性来保护新鲜切割的蔬菜. 这种方法保持了个体的胡卜素和糖份,延迟了储存期间的质量恶化.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 分析化学 分析化学
背景情况:
- 对超临界二氧化碳 (SCCD) 用于蔬菜保存的研究往往忽略了储存期间营养素的详细变化.
- 了解个体营养变化及其相互关系对于有效的保存策略至关重要.
研究的目的:
- 分析SCCD在21天的储存期间对胡卜和南瓜中的单个胡卜素和糖的影响.
- 为了研究营养变化和SCCD诱导的保存效应之间的关系.
主要方法:
- 使用高性能液态染色学 (HPLC) 来量化单个胡卜素和糖.
- 监测了微生物生长,多氧化酶 (PPO) 和过氧化酶 (POD) 的活性.
主要成果:
- SCCD有效地抑制了微生物的生长,并保持了较低的PPO和POD活性.
- 治疗SCCD延迟了胡卜素和化合物的降解.
- 在保持葡萄糖和果糖水平的同时,SCCD加速了糖糖水解.
结论:
- SCCD是一种有前途的技术,可以通过最小化质量变化来保存新鲜切割的蔬菜.
- 通过控制营养和酶活性调节,SCCD治疗有效地延长了蔬菜的保质期.
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