一项关于红色土豆皮的研究 (Solanum tuberosum L. cv. Red Holland):使用不同的干燥技术来表征,成分和药片的配方
Divya Tripathi1, Muskan Kumari1, Anil Kumar Chauhan1
1Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, U.P. 221005 India.
Journal of food science and technology
|January 27, 2025
概括
红色土豆皮是一种丰富的抗氧化剂来源,证明了功能性食品和营养保健品的潜力. 干燥方法会影响生物活性化合物,但添加剂可以从这些未得到充分利用的废物中制成药片.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物化学 生化学
背景情况:
- 马皮是一种丰富的,未得到充分利用的农业废物.
- 富含生物活性化合物,它们为增值产品提供了潜力.
研究的目的:
- 为了表征红色土豆皮粉.红色土豆皮粉.
- 评估干燥方法对生物活性化合物提取的影响.
- 为了评估制造土豆皮粉成片的可行性.
主要方法:
- 托盘干燥和真空烤箱干燥用于粉末制备.
- 使用FT-IR,XRD,TGA,DSC和SEM进行表征.
- 超声波辅助的生物活性化合物的提取.
- 分析总含量 (TPC),总黄含量 (TFC) 和DPPH激素清除活性.
- 压缩前属性评估和用croscarmellose的片剂配方试验.
主要成果:
- 干燥技术显著影响了生物活性化合物的提取.
- 红色土豆皮粉显示出高抗氧化能力 (TPC,TFC,DPPH).
- 最初的流量属性很差,但通过croscarmellose改进,使得平板形成.
结论:
- 红皮是抗氧化剂和生物活性化合物的宝贵来源.
- 干燥方法影响生物活性化合物的产量,影响潜在的应用.
- 马皮粉可以加工成功能性食品,营养品或药片,促进食品行业的可持续性.
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