在热加热南瓜油时,使用食成分作为保护成分
Marcos Flores1,2, Claudia Vergara3, Jaime Ortiz-Viedma4
1Departamento de Horticultura, Facultad de Ciencias Agrarias, Universidad de Talca, Campus Lircay, Talca 3460000, Chile.
Food chemistry: X
|March 10, 2025
概括
富含健康脂肪的南瓜种子油可以用香料来改善. 在南瓜种子油中添加针头,可以显著提高其抗热稳定性,从而保留有益的脂肪酸.
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
- 农业化学 农业化学
背景情况:
- 黄瓜种子油是不和脂肪酸和不可肥的成分的宝贵来源,经常被忽视.
- 诸如梅肯和丁香之类的香料具有独特的特性,可能有利于食品矩阵.
- 热处理可能会降低油品质,影响其营养价值和稳定性.
研究的目的:
- 研究热处理对纯南瓜种子油 (UPO) 和富含梅肯 (UPOM) 或丁香 (UPOC) 的油的影响.
- 用先进的分析技术评估这些油的脂肪酸特征和氧化稳定性.
- 为了确定 merkén 和针叶丰富剂对热降解的保护作用.
主要方法:
- 气相色谱被用来分析脂肪酸概况.
- 使用光谱光度法来评估氧化稳定性.
- 纯,富和和热处理的南瓜种子油的比较分析.
主要成果:
- 在热处理过程中,富含梅肯和丁香的缩证明了对南瓜种子油的保护作用.
- 子丰富的南瓜种子油 (UPOC) 显示了多不和脂肪酸 (PUFA) 的优越保存.
- UPOC表现出增强的氧化稳定性,持续超过40天,比UPOM和UPOH (<40天) 长得多.
结论:
- 用三角丰富南瓜种子油提供了对热引起的降解的显著保护.
- 子缩是一种有前途的策略,可以在加工和储存期间保持南瓜油的质量和营养价值.
- 这种功能性食品方法强调了天然添加剂在改善油稳定性的潜力.
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