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量化高压加工对蜂蜜中形状,抗氧化活性和花粉形态的影响

Hana Scepankova¹, Juraj Majtan^2,3, Matej Pospiech⁴

¹REQUIMTE/LAQV, Department of Chemistry, Campus Universitario de Santiago, University of Aveiro, Aveiro, Portugal.

Chemistry & biodiversity

|December 23, 2024

概括

高压加工 (HPP) 增强了蜂蜜的性能.

科学领域:

食品科学食品科学食品科学
食品化学食品化学
生物技术是生物技术.

背景情况:

蜂蜜的质量和生物活性可以通过非热处理来提高.
高压加工 (HPP) 是蜂蜜处理的一个有前途的技术.

研究的目的:

调查HPP对蜂蜜质量参数的影响.
评估基甲基 (HMF),抗氧化活性,总含量 (TPC) 和形状的变化.

主要方法:

蜂蜜在600MPa的HPP中经历了3次持续时间:5,10分钟和15分钟.
分析包括HMF,TPC,抗氧化活性 (DPPH测定) 和性分析.
在HPP与热处理相结合后,检查了花粉粒形态.

主要成果:

HPP并没有显著改变HMF或TPC水平.
观察到性特征的选择性变化.
抗氧化剂活性 (DPPH) 在5分钟和15分钟的HPP显著增加 (至45.4%和49.6%).
在HPP后的75°C时,花粉赤道直径减少了27.5%,这表明生物活性化合物释放有所增强.
与DPPH活性相关的特定化合物.

结论:

HPP可以选择性地修改蜂蜜的性特征,从而增加抗氧化活性.
增强的抗氧化能力与特定的化合物的变化和从花粉中提取的改进有关.
在不影响关键质量指标的情况下,HPP是一种可行的方法来提高蜂蜜的生物活性.

关键词:

抗氧化剂活性抗氧化剂活性在高压加工过程中进行高压加工.亲爱的,亲爱的,亲爱的,亲爱的,亲爱的,亲爱的聚醇是一种多醇.质量质量质量质量质量质量.

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