葡萄种子冷凝素的食品级微波辅助去聚合:优化使用酸作为核友的反应
Carolina F Morales1, Fernando A Osorio1
1Department of Food Science and Technology, Technological Faculty, University of Santiago, Chile (USACH), Av. El Belloto 3735, Estación Central, Santiago 9170022, Chile.
Polymers
|March 13, 2025
概括
富含冷凝素的食物废物可以通过微波辅助的食品级方法去聚合成为有价值的生物活性化合物. 这一过程提高了抗氧化剂的生物可用性,为食品副产品提供了可持续的价值化策略.
科学领域:
- 食品化学 食品化学
- 生物技术是生物技术.
- 可持续化学 可持续化学
背景情况:
- 食物浪费是一个重大的社会挑战,但也是生物活性化合物的丰富来源,如冷凝宁.
- 凝结素是聚合物抗氧化剂,其生物可用性需要脱聚合.
- 现有的脱聚合方法经常使用不适合食品应用的恶劣条件.
研究的目的:
- 开发一种食品级的方法,从食品废物中去聚合凝结宁.
- 为了优化反应条件,使用微波辅助和酸作为核友.
- 评估脱聚合产品的生物可用性和抗氧化特性.
主要方法:
- 使用一般公认的安全 (GRAS) 溶剂 (乙醇) 进行微波辅助冷凝的脱聚合.
- 优化反应参数,包括乙醇度,素度和酸度.
- 聚降解和脱聚合的动态分析,以及初级产品 (epicatechin) 的表征.
- 使用ABTS和DPPH激素抑制试验评估抗氧化活性.
主要成果:
- 优化条件:80%的乙醇,10毫克/毫升的,5.88毫克/毫升的酸,在微波辐射下80°C以上的反应.
- 反应效率高 (99.9%) 和作为主要脱聚合产品的表素的生产.
- 显著的抗氧化活性:93.5%的ABTS和88.2%的DPPH基因抑制.
- 获得的纳米颗粒的平均直径为5.7nm.
结论:
- 微波辅助脱聚合提供了一种高效和食品级的方法,用于从食品废物中提取冷凝素.
- 该过程产生具有强大的激素清除活性的生物可用抗氧化剂.
- 这种方法对可持续的食品废物管理和功能性成分的生产具有前景.
相关概念视频
01:29Microbes in Food Production
407
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
407
01:27Microbes in the Production of Fermented Foods
330
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
330
01:25Production of Organic Acids
111
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
111